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Nut cake with currant jam

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Ingredients for 4 servings:

  • 8 eggs, separated
  • 10 tbsp sugar
  • 400 g hazelnuts, ground
  • ½ pack of baking powder, gluten-free
  • ½ jar currant jam
  • 3 tbsp powdered sugar
  • 100 g cream cheese, if desired
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

A hearty, very moist and not too sweet cake that is prepared very quickly, gluten-free

Whisk the egg yolks with the sugar, then stir in the hazelnuts and baking powder. Finally, whisk the egg whites until stiff peaks form and add them. Bake in a greased (or lined with baking paper) pan for about 45 minutes at 180°C (fan oven, top/bottom heat: 200°C). Then cut in half horizontally and fill with blackcurrant jam. If you like, you can spread the two halves with cream cheese beforehand to prevent the jam from seeping into the nut cake. Sprinkle the cake with powdered sugar at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Nut cake with currant jam