Both sophisticated and childish, this cake is tasty, festive, and fun—and, for those who care about such things, gluten-free.
Butter a 9” (24 cm) springform cake pan and set your oven to 350. Assemble:
5 eggs, separated
1/3 cup sugar
1 lemon, zested and juiced
250g (c. 1.5 cups) dry roasted hazelnuts that you have run through your food processor or 250g hazelnut flour, if available
1 cup of whipping cream
2 T rum or 1t run flavoring
1 T sugar
20-30 jelly beans, depending on their size
Beat the egg yolks for about 5 minutes, then gradually beat in the 1/3 cup sugar until the mixture is lemon-colored and creamy. Add in the lemon juice and zest, then fold in the ground hazelnuts. Beat the egg whites until they form firm peaks and fold into the nut mixture. Bake this mixture in your springform cake pan for 40-45 minutes or until a toothpick, poked into the center, comes out clean. Remove the cake from the oven, let it rest for about 10 minutes, then remove it from the pan and let it cool completely.
In the meantime, beat the whipping cream until it holds it shape, adding the rum or rum flavoring and 1T sugar along the way. Spread the whipped cream on top of the cake and dot it with the jelly beans.
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