Moist, crunchy nut cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 120 g sugar
• 150 g butter
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 300 g flour
• 200 g nuts, whole or roughly chopped (almonds, hazelnuts)
• 200 g dried fruits (apricots, sultanas, plums), roughly chopped
• possibly candied orange and lemon peel
• 150 g powdered sugar
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cake with whole nuts and dried fruit

Beat the eggs with sugar, vanilla sugar, and butter until frothy. Mix the flour with the baking powder, add to the egg mixture, and mix everything until smooth (with a hand mixer). Then fold in the nuts and fruit. If you like, you can also add the candied orange and candied lemon peel to the batter. Pour the batter into a greased loaf pan and bake in a preheated oven at 180°C (convection oven) for about 60 minutes until golden brown. Allow the cake to cool completely in the pan. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the icing sugar. Remove the cake from the pan and glaze with the icing sugar.