Did you know World Nutella Day is a thing? Honestly, I wish I didn't. But since my cousin clued me in and had a party and invited me to come, I couldn't very well feign ignorance. Given the auspiciousness of the celebration, baking a cake seemed like a perfectly reasonable way to spend a blustery Saturday. And I knew just the cake for the occasion.
Hungarian nut tortes are really nostalgic for me. They remind me of every golden afternoon I ever spent in a sun-drenched café on the Duna Corso. Momo made one for my 22nd birthday that BLEW MY MIND -- particularly because my little brother sneaked in to hand deliver it at the Missionary Training Center. (For those of you not Mormon enough to fully understand this -- imagine Jason Bourne breaking into the boys camp in Moonrise Kingdom, and then singing like the nuns in Sister Act. With a chocolate cake. It was just like that.) It's been a few years, so I think it's finally safe to tell that story....
This isn't a particularly complicated recipe, but it does have a lot of steps. And if you're completing each of these steps with the not-at-all-able assistance of six small hands that each need to be rewashed every time the attached child decides to lick a finger or pick a nose (not necessarily belonging to that same small child), it can easily occupy you and your tiny sous chefs for an entire afternoon.
Aaaaaanyway. This is an awesome cake. It's gluten free, but just because it's always been that way -- no weird chemistry or strange ingredients required. Traditionally, these are also dairy free, but they can also be a little dry. As I contemplated this dilemma, while looking at my beautiful batter that I really hoped would bake into a moist, fragrant cloud, I asked myself, "WWJD" (which, in my kitchen at least, means "What Would Jutka Do?"). I closed my eyes, reverently reflected on the principles of Hungarian cookery for which my ancestors died (Or nearly died -- Didi had a quintuple bypass, people!). Then, I reached for the sour cream. Obvi.
The result is light and moist, elegant and a little different. It's also super-flexible: delicious with fresh fruit and simple whipped cream, or it can hold its own with a more robust frosting like this one. Whipped egg whites folded into the batter give it a marvelously light, airy texture, but it's sturdy enough to withstand a solid drizzle of liqueur or syrup. I have a hunch you could turn it into a wicked tiramisu. You get the idea....
Hungarian Hazelnut Torte
with Mocha-Nutella Buttercream
with Mocha-Nutella Buttercream


















