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Traditional Russian Hazelnut Layer Cake

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Russian
Servings 10

Equipment

  • Electric mixer or stand mixer Essential for beating egg whites and whipping cream to stiff peaks.
  • Mixing bowls At least two—one for dry and one for wet ingredients.
  • Sifter For ensuring your flour and baking powder are lump-free.
  • Spatula For folding the ingredients gently.
  • Cake Pans (2 x 9-inch) If you only have one, you can bake in batches.
  • Parchment paper Helps prevent sticking.
  • Wire Rack To cool the layers evenly.
  • Offset spatula or butter knife For smooth, even frosting.

Ingredients
  

For the Hazelnut Sponge Layers

  • 6 large eggs separated
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup finely ground hazelnuts toasted and cooled
  • 1/4 tsp salt
  • 1 tsp baking powder

For the Cream Filling

  • 2 cups heavy cream cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Optional: 2 tbsp sour cream (for a slight tang)

For the Hazelnut Garnish

  • 1/2 cup chopped hazelnuts toasted

Optional: drizzle of chocolate ganache or dusting of powdered sugar

Instructions
 

Toast and Prepare the Hazelnuts

  1. Begin by toasting your hazelnuts in a dry skillet or a 350°F oven for about 8-10 minutes. The skins should begin to flake off. Once cool, rub them with a towel to remove most of the skins, then grind finely. You want a texture similar to almond flour.

Prepare the Sponge Batter

  1. Separate your eggs—whites in one bowl, yolks in another.
  2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue beating until stiff, glossy peaks form.
  3. In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and thick.
  4. Gently fold the egg yolk mixture into the egg whites using a spatula.
  5. Sift the flour and baking powder over the egg mixture. Add the ground hazelnuts and gently fold until just combined. Be careful not to deflate the batter.

Bake the Layers

  1. Preheat your oven to 350°F (175°C).
  2. Line two 9-inch cake pans with parchment paper and lightly grease them.
  3. Divide the batter evenly between the pans.
  4. Bake for 22–25 minutes, or until a toothpick comes out clean and the tops are golden brown.
  5. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Filling

  1. In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. For a subtle tang and more structure, fold in a bit of sour cream.

Assemble the Cake

  1. Once the cake layers are fully cool, slice each horizontally to create four layers total.
  2. Place one layer on a serving plate, spread an even layer of whipped cream, and repeat with remaining layers.
  3. Finish with a layer of cream on top and sides.
  4. Press chopped toasted hazelnuts onto the sides and sprinkle a few on top. You can add a chocolate drizzle or dust with powdered sugar for a classic touch.

Chill Before Serving

  1. Let the cake sit in the fridge for at least 2 hours, or overnight. This helps the flavors meld and makes slicing easier.