John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g sugar
- 300 g flour
- 1 packet of vanilla sugar
- 200 g hazelnuts, whole
- 30 g almond(s), whole
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 35 minutes
Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. First fold in the flour and vanilla sugar, then the beaten egg whites, and finally the whole nuts and almonds. Line a loaf pan with parchment paper and pour in the batter. Bake in a preheated oven at 180°C for 60 minutes. Turn the cake out of the pan, remove the parchment paper, and let it cool completely. Wrap it in a damp cloth and let it rest overnight. The next day, cut the cake into wafer-thin slices, ideally using a slicer. Place the slices close together on a baking sheet and toast in a preheated oven at 160°C for 20 minutes until light brown. Then let it cool.
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