Danish nut cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 250 g sugar
• 5 eggs
• 250 g flour
• 1 tsp baking powder
• 200 g jam made from sour fruits such as raspberries, currants
• 1 dashes lemon juice
• 125 g nuts or almonds, ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sponge cake with jam filling and macaroon icing

Place the softened butter or margarine in a mixing bowl and beat with 125g of sugar until fluffy. Separate the eggs and stir in the egg yolks and a little of the egg whites. Combine the flour (a little more or less depending on the size of the eggs) with ½ sachet of baking powder and knead in. Grease a springform pan and press the dough evenly (the dough will be too soft to roll out!), forming a rim. Spread the jam on the bottom. Tip: Red, tart varieties like raspberry jam or blackcurrant jam are best for this – both for the color contrast and for the flavor contrast with the sweetness of the macaron glaze. Whisk the reserved egg whites until stiff peaks form (adding a pinch of salt if desired). Tip: A good squeeze of lemon juice rounds off the flavor! Gradually add 125g of sugar while stirring continuously, then fold in the ground nuts or almonds. Pour this macaroon mixture onto the jam and spread evenly. Place the baking pan in the center of the oven and bake the cake at 170°C (150°C is sufficient for fan-assisted ovens) for 25-30 minutes. After baking, let it cool for about 10 minutes, then remove from the pan. Tip: It’s best to prepare this cake the day before so the ingredients can “macerate” properly. Note: Traditionally, this cake is baked without a crust. However, I do it without, as the acid in the jam can damage the baking pan. It also sticks less and—this is a matter of opinion, of course—looks like a “real” cake.