Hazelnut biscuit (Haselnussbiskuit) is a classic German sponge used especially for layered cakes and festive tortes. The addition of toasted hazelnuts gives a regional nutty twist that is popular in southern Germany where hazelnut orchards are common.

In Bavaria the biscuit is often enriched with ground hazelnuts and served with kirsch‑soaked layers, while in the Black Forest region it may be paired with cherry compote and whipped cream. Some northern versions replace hazelnuts with almonds for a milder flavor.

It is typically sliced into thin layers, stacked with fruit fillings, marzipan, or buttercream, and finished with a dusting of powdered sugar. It also appears as the base for the famous Schwarzwälder Kirschtorte (Black Forest cake) when hazelnuts are substituted for chocolate.

Hazelnut biscuit is a favorite for birthdays, weddings, and holiday celebrations such as Christmas and Easter, where its light texture pairs well with rich fillings and festive decorations.

German cake culture values light, airy sponges that can hold heavy creams and fruit. Hazelnut biscuit adds a nutty depth while maintaining the classic German emphasis on texture and balance.

Authentic ingredients are raw hazelnuts, eggs, brown sugar, vanilla sugar, a pinch of salt, and all‑purpose flour. Substitutes can include ground almonds for the nuts, white sugar instead of brown, or cake flour for a finer crumb.

Hazelnut biscuit pairs beautifully with German fruit fillings like raspberry or plum compote, with classic buttercream, or as a base for Black Forest cake, Bienenstich (bee sting cake), and layered marzipan tortes.

The toasted hazelnuts give a distinctive aromatic crunch that sets it apart from plain sponge cakes, while the butter‑free formula keeps the crumb light and allows the nuts’ flavor to shine.

Common errors include under‑whisking the eggs (resulting in a dense crumb), over‑mixing after adding flour (which deflates the batter), and opening the oven too early, which can cause the biscuit to collapse.

The biscuit is done when the top is golden‑brown, the edges have pulled slightly from the pan, and a gentle press on the surface springs back. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

The YouTube channel GenussVoll specializes in simple, home‑cooked German recipes with a focus on classic pastries, cakes, and everyday comfort food, often highlighting quick techniques and ingredient shortcuts for busy cooks.

GenussVoll emphasizes minimal equipment, clear step‑by‑step narration, and practical tips like using a non‑stick‑free springform, making traditional German desserts accessible without professional tools, unlike many channels that rely on elaborate setups.