Nut, almond and pistachio cake

Ingredients for 1 servings:

• 225 g flour
• 200 g butter
• 250 g sugar
• 7 medium-sized egg yolks
• 7 m.-large egg whites
• 125 g hazelnuts, ground
• 75 g ground almonds
• 50 g pistachios, ground
• 100 g milk chocolate, grated
• 23 g baking powder
• 1 pinch(s) of orange peel flavor
• 2 tsp cinnamon powder
• some butter, for greasing
• some breadcrumbs for sprinkling
• 4 tbsp orange marmalade
• 200 g milk chocolate coating
• 1 tbsp cake decoration, e.g. gold balls

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

Cream the butter until fluffy, add the sugar and stir in the egg yolk. Mix the spices, nuts, almonds, pistachios, flour and baking powder and stir in. Beat the egg whites until stiff and gently fold in, then add the chocolate. Grease a ring tin, sprinkle with breadcrumbs and pour in the batter. Bake the cake at 200°C on the bottom rack for approx. 40 minutes. Then cover the cake with aluminum foil and bake for another 25-30 minutes. After the baking time, always do the skewer test. Immediately after baking, spread the cake with heated orange marmalade, allow to soak in and, once cooled, generously cover with heated chocolate coating. Decorate the nut cake with sprinkles, e.g. gold balls, just before the chocolate coating sets. The cake tastes best after 2 days because by then it has fully set.