John Myers
Ingredients for 1 servings:
- 250 g butter
- 250 g sugar
- 8 g vanilla sugar
- 500 g flour
- 8 g baking powder
- 1 bottle of bitter almond flavor
- 4 m.-sized eggs
- 50 g cashew nuts
- 50 g almonds
- 50 g hazelnuts
- 50 g walnuts
- 50 g macadamia nuts
- 50 g Brazil nuts
- 200 ml milk
- Butter for the mold
- 100 g white chocolate
- 100 g milk chocolate
- e.g. sugar sprinkles
- n. B. sugar writing
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes
Mix the nuts together and roast in a pan without fat. Then grind them. Melt the butter. Mix the sugar with the vanilla sugar. Mix the flour with the baking powder. Cream the butter with the sugar and the bitter almond extract until fluffy. Add the eggs and continue beating until fluffy. Add the ground nut mixture and stir in. Add the flour a tablespoon at a time and thin with milk. Stir until you have a smooth dough that is difficult to tear off the spoon. Butter the pan. Fill the pan halfway with the batter. Bake for 45 minutes at 165°C using top/bottom heat and fan/convection oven, depending on your oven. Important: Do a skewer test. Let the cake cool and remove from the pan. Melt the white chocolate and the milk chocolate in a double boiler or in the microwave at low wattage. Decorate the cake with the chocolate, sugar sprinkles, and icing as desired.
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