in Germany

Bavarian nut cake

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Ingredients for 1 servings:

  • 250 g butter
  • 250 g sugar
  • 1 packet of vanilla sugar
  • 5 eggs
  • 300 g flour
  • 1 packet of baking powder
  • 200 g dark chocolate, freshly grated
  • 200 g hazelnuts, freshly grated
  • 1 shot of brandy or rum (generous)
  • 50 ml milk if needed
  • Butter for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine butter, sugar, and vanilla sugar in a bowl. Beat with a mixer until fluffy. Add the eggs, flour, and baking powder. Then add the freshly grated chocolate and hazelnuts. Mix all ingredients well again and season with brandy or rum (add milk if desired; this should create a typical sponge mixture). Grease a large Bundt pan and sprinkle with breadcrumbs. Pour in the batter and bake in a preheated oven at 175°C (convection oven) for about 1 hour on the middle rack. The cake tastes best when it has been allowed to rest for 1 to 2 days.

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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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