John Myers
Ingredients for 1 servings:
- 200 g almonds, ground
- 175 g hazelnuts, ground
- 200 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 3 drops of bitter almond flavor
- 375 g flour
- 1 packet of baking powder
- 4 eggs
- 400 ml egg liqueur
- 200 g powdered sugar
- 3 tbsp espresso, strong
- 1 ½ tbsp coconut oil, melted
- 50 g hazelnut brittle
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Preheat the oven to 190°C (top/bottom heat). Line a high-sided baking sheet (I use a drip tray) with baking paper. Place the almonds, hazelnuts, sugar, vanilla sugar, flour, salt, and baking powder in the mixing bowl and mix. Now add the eggs, bitter almond oil, and egg liqueur and mix everything until a slightly stiff dough forms. Add a little more liqueur, if desired. Spread the batter onto the baking sheet lined with baking paper and place in the oven. Bake on the middle rack for approximately 25-30 minutes. Do the skewer test. For the glaze, mix together the powdered sugar, espresso, and melted coconut oil. Add a little egg liqueur, if desired; it should create a nice, thick, yet spreadable mixture. Brush the cake with this mixture immediately after baking and sprinkle the hazelnut brittle over it.
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