With Passover rapidly approaching, I wanted to share my great Aunt Leisel's nutcake recipe. This cake became a legend in our family as everyone always looked forward to it with much anticipation.

If you wanted to make it Pave — you could substitiue the Vanilla Cream Filling for a dark chocolate spread. However, this change can make the cake really intense.  Our family prefers it with Vanilla Cream.

Ingredients:

• 6 eggs
• 1 ¼ cup sugar
• 15 oz ground hazelnuts
• 2 teaspoons baking powder
• 2 tablespoons breadcrumbs

Directions:

1. Butter one 10-inch spring form pan (filling recipe follows).
2. Line with aluminum foil  or parchment paper and butter the foil/paper
3. Beat eggs and sugar in stand mixer until creamy and smooth
4. Mix nuts with baking powder and breadcrumbs.  
5. Sift together all dry ingredients through mesh strainer.
6. Slowly add to egg mixture
7. Bake in spring form pan for about 50 - 70 minutes, or until toothpick inserted into the center of the cake comes out with only a few crumbs.

Vanilla Cream Filling

Ingredients:

• Vanilla Custard (see separate recipe)
• Sweet Whipped Cream (see separate recipe)

Directions:

Fold the cold whipped cream into the cold custard gently until combined.

When the cake cools completely, place it on a 10-inch cardboard cake round.

With a long serrated knife, slice the cake in half, turning it as you go.

Fill the cake with the filling and place the top half of the cake on top of the filling.

NOTE:  If you make this cake for Passover, remove the breadcrumbs and replace with Matzah Meal