Layer cake with walnuts

Ingredients for 1 servings:

• 1 tsp cinnamon (if you like cinnamon, use 2 tbsp)
• 120 g walnuts, finely chopped
• 40 g brown sugar
• 280 g flour
• 1 packet of baking powder
• 2 pinches of salt
• 220 g margarine
• 400 g sugar
• 2 eggs
• 1 lemon(s), grated peel
• 2 tbsp lemon juice
• 250 g sour cream
• 2 packets of vanilla sugar
• 50 g powdered sugar
• 2 tbsp milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cake with walnut crumbles, in and on the dough

This amount is for a 26 cm springform pan. For the crumble, mix the cinnamon, brown sugar, and chopped walnuts; set aside. Beat the margarine and sugar until soft, then add the eggs and beat well. Add the vanilla sugar, sour cream, lemon zest, and juice; mix well. Add the flour, baking powder, and salt; fold in well. Pour half of the batter into the pan, sprinkle with half of the crumble mixture, cover with the remaining batter, and finish with the remaining crumbles. Bake at 180°C (convection oven) for about 55 minutes. For the icing, mix the milk and icing sugar well and spread over the slightly cooled cake. Since this recipe comes from America, the amount of sugar is quite high. You can certainly reduce the sugar by 100g, but it’s delicious as it is.