John Myers
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Baking: Small Nut and Almond Cake
The perfect baking: small nut and almond cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 90 g Sugar
- 3 Eggs
- 3 tbsp Water
- 60 g Ground hazelnuts
- 60 g Ground almonds
- 110 g Flour
- 0,5 tsp Baking powder
* for covering
- 100 g Couverture
- 1 tsp Butter
- Decorative hearts, sprinkles, etc.
- Separate eggs. Beat the egg yolks with sugar and water until they are whitish and frothy. Mix and stir in nuts, almonds, flour and baking powder. Beat the egg whites until stiff and fold in carefully.
- Put the dough in a small greased tin and bake in the oven preheated to 180 ° C for about 25 minutes.
- Then let it cool down briefly in the mold, take it out and let it cool down completely.
- Melt the couverture over a water bath, stir in butter and brush the cake with it. Garnish with decoration as desired.
- When the couverture has set, the cake can be cut.
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