in Recipes

Cake base "Biscuit Nussy"

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 50 g sugar
  • 2 tbsp water, hot
  • 100 g sugar
  • Vanilla flavor
  • 150 g hazelnuts, ground
  • 1 pinch of salt
  • 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

without flour, low sugar, with hazelnuts, without fat

Separate the eggs. Beat the egg yolks with 100g water and sugar until frothy and creamy. Mix in the nuts, vanilla extract, and baking powder one at a time. Beat the egg whites with 50g sugar until stiff and gently fold in. Pour the batter into the tin or onto a baking sheet (both lined with baking paper) (wet baking paper is easier to shape). Bake in a preheated oven at 170°C for 45 minutes (in the tin) or 20 minutes (on the baking sheet). Turn the finished sponge cake out onto a damp cloth or wire rack and slowly remove the baking paper. Fill the cake as desired.

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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.

Cake base "Biscuit Nussy"

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