John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 100 g sugar
- 150 g black bread, grated
- 100 g hazelnuts, ground
- 500 ml cream, whipped
- 1 jar jam, currant, alternatively cranberry
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 52 minutes
This cake uses few ingredients, is not so sweet and surprises with the black bread
Separate the eggs and beat them with the sugar until thick and frothy. Beat the egg whites until stiff. Thoroughly stir the grated brown bread and half of the ground hazelnuts into the beaten egg mixture. Finally, carefully fold in the beaten egg whites. Spread the batter onto three springform pans (approx. 26 cm in diameter) lined with baking paper and heavily greased. Bake in the center of the oven at 225°C (top and bottom heat) for approx. 8-12 minutes (bake by sight); fan-assisted baking is not suitable. Remove the baking paper from the pans and allow all three layers to cool completely. Spread jam on all three layers. Place on a cake plate. Divide the whipped cream into roughly thirds. Spread one-third of the cream on the first layer, place the second layer on top, and spread the second third of the cream on top. Finally, place the last layer on top and spread the edge and base with the remaining cream. Sprinkle the edges and top with the remaining ground hazelnuts and garnish with jam and whipped cream, if desired. Serve well chilled. Tip: The cake isn’t very tall, but we love it and it serves 6 to 8 people. You can also make the cake with unpeeled, ground almonds.
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