When making traditional Danish layer cakes I like using different types of cakes. This will give different textures and tastes. This one is really good, with a hit of hazelnut flavor.
Makes 2-3 thin cake discs, depending on you slicing skills.
- 6 whole eggs
- 2 egg whites
- 75 g sugar
- 1 teaspoon baking powder
- 100 g all-purpose flour
- 50 g hazelnut flour
Preheat the oven to 400℉ (200℃).
Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside.
Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.
Mix flours and baking powder together, and set aside.
Very gently fold the dry ingredients in the foamy eggs. Be very careful not to deflate the egg mixture to much.
Pour the batter in the prepared springform
Bake the large cake for 20-25 minutes, until light brown.
When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, split the cake horizontally. Don't worry if the layers are not perfectly even. The filling and frosting will mask that.