Russian Mazurka
Hazelnuts, also known as filberts, provide a wonderful rich taste to this flourless Easter nut cake. Decorate with colorful sugar Easter egg or jelly bean candies for a fanciful touch.
Recipe type: Dessert | Flourless Cake
Serves: 6 to 8
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate
Help: Cake Hints and Tips, Toasting Nuts and Seeds
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cake Hints and Tips, Toasting Nuts and Seeds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- 5 large eggs, separated
- ¾ cup granulated sugar
- 2 tablespoons grated lemon zest (about 2 lemons)
- 1 tablespoon freshly squeezed lemon juice
- 2 cups filberts (hazelnuts), toasted, and finely ground
Topping:
- 1 cup whipping (heavy) cream
- 3 tablespoons confectioners (powdered) sugar
- 3 tablespoons rum
- Colored sugar Easter Eggs or jelly beans(optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening.
Batter:
- In a large mixing bowl, combine egg yolks and sugar; with an electric hand mixer beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Add lemon zest, lemon juice, and ground hazelnuts; gently stir until well mixed.
- In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
- Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 35 minutes. When the sides of the cake begin to come away from the pan, turn off the oven and let cake stand 15 minutes in the warm oven.
- Remove from oven, then remove the cake from the pan and cool on a wire cooling rack.
Topping:
- In a medium bowl, combine whipping cream, powdered sugar, and rum; beat until thick and stiff.
- Spread topping thickly over top of cooled cake. Decorate with colored sugar Easter eggs (optional.)
- Cover frosted cake and refrigerate until ready to serve. Refrigerate leftovers.
