in Recipes

Müteber's hazelnut cake

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 14 tbsp sugar
  • 2 packets of vanilla sugar
  • 400 g hazelnuts, ground
  • 6 tbsp flour
  • 2 packets of vanilla pudding powder
  • 1 packet of baking powder
  • 200 g butter, melted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

finest moist nut cake with a hint of vanilla flavor

Beat eggs, vanilla sugar, and sugar until light and creamy. Stir in the cooled butter. Mix the hazelnuts with the custard powder, flour, and baking powder and gradually stir into the egg mixture. Pour the batter into a well-greased and floured Bundt pan or ring pan and bake at 160°C for about 40 minutes. Please do the toothpick test before removing the pan.

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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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