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Dessert

Hasselnødlagkage

A layered hazelnut cake with egg yolks, sugar, ground almonds and hazelnuts, cherry brandy, raspberry jam, whipped cream, and whole hazelnuts.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Almond and hazelnut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 186 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Hasselnødlagkage

Oven350º

Ingredients

Directions

Make the batter

  1. Beat the egg yolks until thick.

  2. Add the sugar and beat.

  3. Add the ground nuts and mix well.

  4. Beat the egg whites until stiff, then fold into the yolk mixture.

Bake and cool

  1. Bake in two well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it.

  2. Remove from oven and let cool.

Assemble and finish

  1. Cover the top of each layer with half of the liqueur.

  2. Spread a thin layer of raspberry jam on top.

  3. Place one cake on top of the other.

  4. Whip the cream and spread over the top.

  5. Place whole hazelnuts here and there on the torte.

  6. Dust the top with powdered sugar.

Nutrition, whole recipe (rough)

336Calories
10 gProtein
12 gFat
51 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Cherry Brandy1 cup (138g)87
Egg1 large egg (50g)78
Raspberry1 cup (123g)64
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Hazelnutnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + hazelnuttop 1% of all pairs
    Smell alikestrong
    Cooked together186 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Almond + raspberrytop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Hazelnut + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Beaten until thick, they enrich the batter and add richness and tenderness.
Egg whites
Beaten until stiff, they trap air that lifts the cake as it bakes.
Ground almonds
Replace much of the flour, giving a tender, moist crumb with nutty flavour.
Ground hazelnuts
Provide the main nut flavour and a tender, moist crumb in place of flour.
Raspberry jam
Adds sweetness and fruity acidity, and a sticky layer that helps hold the layers together.
Whipping cream
Forms a rich, soft topping that adds moisture and fat to the finished torte.

The step that matters

Folding the egg whites into the yolk mixture. Stiff whites hold the air that makes the cake rise. Overmixing or stirring vigorously knocks that air out, leaving a dense layer instead of a light, risen cake.

Swap the raspberry

How well each one fits the dish's main ingredients (egg, sugar, almond, hazelnut, cherry brandy, cream):

  1. Vanillafits better
  2. Cherryfits about as well
  3. Raspberrythe original
  4. Figfits about as well

Fit is the average pairing score against egg, sugar, almond, hazelnut, cherry brandy, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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