Nut cake

Ingredients for 1 servings:

• 250 g hazelnuts, grated
• 250 g powdered sugar
• 5 slice(s) rusk, grated
• 6 eggs
• ½ pack of baking powder
• 300 ml milk
• 200 g butter
• 1 pkt. pudding powder (vanilla)
• 2 tbsp, levelled sugar
• some lemon juice
• e.g. powdered sugar
• possibly chocolate sprinkles
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

old family recipe, not just for Christmas time

Separate the eggs. Beat the egg yolks with the sugar until frothy, then mix in the hazelnuts, baking powder, and grated rusks. Beat the remaining egg whites until stiff peaks form and carefully fold the beaten egg whites into the mixture until a uniform consistency is achieved. Pour the mixture into a greased, round pan and bake at medium heat (depending on your oven type) for about 25-30 minutes. The cake should be firm but not overly browned. For the filling, make a pudding from the milk, sugar, and the pudding mix according to the package instructions. Once cooled, mix the pudding with the butter until smooth. Note: The pudding and butter should be approximately the same temperature. After baking, let the cake cool completely on a wire rack. Then cut it in half to create three equal cake layers. Spread the buttercream over the individual layers and place them back on top of each other. Finally, mix a little lemon juice with the icing sugar to form a thick glaze and cover the cake with it. If desired, you can sprinkle chocolate sprinkles or something similar on top.