John Myers
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Baking: Nut and Cream Cake
The perfect baking: nut and cream cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 4 Eggs
- 100 g Sugar
- 100 g Flour
- 50 g Ground nuts
- 1 tsp Baking powder
- 60 g Melted butter
- 1 pinch Salt
* for the filling
- 400 ml Cream
- 4 leaf Gelatin
- 2 packet Vanilla sugar
* for covering
- 1 Marzipan blanket, done
- Food color
- 2 tbsp Jam
- Separate the eggs for the dough, beat the egg yolks with sugar until frothy. Beat egg whites with salt until stiff. Stir in the cooled butter. Mix the flour, nuts and baking powder and add about 1/3 of the egg whites to the dough and stir in carefully. Then fold in the remaining egg whites.
- Bake in an oven preheated to 180 ° C for about 25-30 minutes.
- Then take out and let cool on a wire rack.
- For the filling, soak gelatine in water according to the instructions on the package and dissolve it.
- Mix the cream with the vanilla sugar, stir a small portion of this mixture into the gelatin, then stir everything into the cream. Put something into the fridge.
- When the cream starts to set, beat it until stiff.
- Cut the cake base twice to create 3 bases. Place the lower one on a cake plate and put a cake ring around it.
- Now spread half of the cream on the base, place the second on top, the other half of the cream on top and finally the third base.
- Now place the cake in the refrigerator until the cream has set.
- Then coat the upper base with jam (variety of your choice, I had quince), mix with a little water if the jam is firm.
- Roll out the maripan blanket and place on the cake, press the edge down, cut off the leftovers.
- Color these leftovers with food coloring as desired and cut out or shape motifs as desired and place them on the cake.
- Keep in refrigerator until ready to serve.
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