in Recipes

Nut cake

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Ingredients for 12 servings:

  • 6 eggs
  • 300 g sugar
  • 1 packet of vanilla sugar
  • 200 g hazelnuts, ground
  • 1 tbsp rum
  • 1 packet of baking powder
  • 150 g flour
  • ½ liter of milk
  • 1 pack of pudding powder, vanilla
  • 2 tbsp sugar
  • 250 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs. Beat the 6 egg yolks with the sugar and 6 tablespoons of water until frothy, then stir in the ground nuts, vanilla sugar, rum, flour, and baking powder. Finally, beat the egg whites until stiff and fold in. Pour the batter into a greased springform pan (28 cm) and bake at 175°C (convection oven) for about 50 minutes. In the meantime, make the vanilla pudding, let it cool, and mix it with the butter until smooth. Once cooled, divide the cake base in half, fill it with buttercream, place the second half on top, spread with the remaining buttercream, and garnish with toasted almond flakes.

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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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