Kerstin’s cake

This recipe is about a heavenly cake that melts in your mouth! You will make this cake over and over again!

I love nuts – it’s no secret, so I like to bake this cake from time to time. The first time I ate this was with a colleague Anita and asked for the recipe. Anita calls it Kerstin’s cake – she probably wrote the recipe from a newspaper 40 years ago.

This cake has appeared on many holidays at home.

If you want extra flavor, you can roast the nuts before either in the oven or in the frying pan.

The cake base
100 grams of hazelnuts
1,5 dl sugar
4 egg whites

The cream
4 egg yolks
0,5 dl  dl sugar
50 grams of butter
2 dl whipping cream
1 teaspoon vanilla sugar or extract (towards the end)

Whipped cream, fruit, shredded nuts, etc.


  1. Process the hazelnuts in a blender or nut grinder. Set it aside.
  2. Whisk the egg whites well – do not float! You should be able to turn it upside down without it running!
  3. Mix nuts and sugar in a separate bowl and mix well
  4. Pour the nut and sugar mixture into the egg whites and stir – stir in one direction – do not beat!
  5. Pour it into a springform pan lined with parchment paper (22 – 23 in diameter). Smooth the batter into the pan.
  6. Bake in a 200-degree oven (175 in a convection oven) for about 20 minutes)
  7. Melt the butter in a pot
  8. Pour in the sugar and stir
  9. Add the cream and whisk all the time – let it all heat up for a short while.
  10. Add the egg yolks and whisk constantly – the cream should thicken – it takes about 15 minutes. The cream mustn’t boil!  The cream begins to thicken. At about 95 degrees,
  11. Remove the saucepan from the stove when the cream is thick enough –  and whisk for a short while, adding the vanilla sugar. Let it cool at room temperature.
  12. Remove the cake base after 20 minutes.
  13. Whip the cream and vanilla sugar, set aside. You should be able to turn the mixing bowl with the whipped cream in without it running out!
  14. Turn the cake over and remove the baking paper – turn it over again. Then place it on a serving platter.
  15. Pour over the cooled vanilla cream and spread it out.
  16. Cool the cake for about 40 minutes in the refrigerator.
  17. After 40 minutes in the fridge, the vanilla cream should have solidified – decorate with the whipping cream. Decorate with fruit or whatever you like – here, I chose to have slivered pistachios over the cake.


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