Chili Hazelnut Cake – a delicious recipe with eggs, caster sugar, vanilla essence, flour, cornflour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350u00b0F. Whisk the egg whites with 2 tbsp cold water while slowly adding 1/2 cup sugar and vanilla extract. Stir in the egg yolks one at a time, then fold in the flour, cornstarch and baking powder. Gently stir in the hazelnuts and chili flakes, then transfer to a lined 9 x 9 inch baking pan and bake for about 20 minutes. Remove and allow to cool on a wire rack.
2
Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
3
Puree the peaches with 1/4 cup sugar. Mix with the cream cheese and refrigerate for 15 minutes, then transfer to a piping bag and decorate the cakes. Sprinkle with red sugar and serve.
567
kcal
Calories
17
g
Fat
90
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 medium eggs separated, 1 1/4 cups caster sugar, 1 teaspoon vanilla essence, 5/8 cup plain flour, and more.
Yes, Chili Hazelnut Cake falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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