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“This is quite an impressive seasonal dessert that could also be make with either strawberries or raspberries. I would only recommend using Fresh berries (not frozen) for this yummy dessert. Original recipe from Chez Piggy in Kingston.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Line sides and bottom of 9" springform pan with parchment paper.
  3. Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy.
  4. In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff.
  5. Fold yolk mixture into whites.
  6. Fold in hazelnuts, flour and 1 tsp of the orange zest.
  7. Pour batter into prepared pan.
  8. Bake 45 minutes at 350.
  9. Let cool, then chill.
  10. Slice horizontally into 3 layers and set aside.
  11. Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy.
  12. Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries.
  13. Place one layer of cake on plate, spread with 1/2 or strawberry filling.
  14. Add middle cake layer and repeat.
  15. Put third layer on top and spread with remaining filling (the 1/3 without berries).
  16. Decorate with remaining strawberries and refrigerate.

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