John Myers
Baking: Mikee’s Favorite Nut Cake
The perfect baking: mikee’s favorite nut cake recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 5 piece Eggs separated
- 250 g Sugar
- 1 pinch Salt
- 250 g Ground hazelnuts
- 3 tablespoon Liquid cream
- 120 g Flour
- 1 packet Baking powder
- 100 g Almond sticks
- 2 tablespoon Sugar
- 10 g Butter
- 100 g Dark couverture
- Mix the butter with the sugar and the egg yolks until frothy.
- Beat the egg whites with a pinch of salt until they are very stiff.
- Now carefully fold the nuts, flour, cream and baking powder into the custard.
- Using a whisk, carefully mix the stiff egg white into the dough.
- Grease and crumble a springform pan generously. If there is not enough fat, the pan may want to keep the cake.
- Fill in the dough and bake for about an hour at 160 degrees Celsius. DO NOT open the oven door while doing this, as the cake tends to collapse. That doesn’t affect the taste – I almost like it better – but it does have an impact on its appearance.
- Toast the almond sticks with sugar and butter. Spread out on a board, let cool and break into small pieces.
- Let the couverture melt carefully in a water bath and cover the completely cooled cake with it. Garnish with the toasted almond sticks.
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