Nut cake – delicious and moist

Ingredients for 1 servings:

• 200 g flour
• 200 g hazelnuts, ground
• 200 g almond(s), ground
• 200 g sugar (cane sugar, if desired)
• 250 g butter or baking margarine
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 5 eggs
• 250 ml milk, approx.
• Breadcrumbs and fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

long lasting

Very important: Have all ingredients ready at least an hour in advance and allow to warm to room temperature! Using a hand mixer, beat the fat, sugar, and vanilla sugar until fluffy. Now add the egg, one at a time, and beat each egg for about 1 minute. It is important to add each egg individually to the mixture and beat for a minute: beating each egg for a long time gives it a wonderfully light and airy consistency. If the eggs are too cold, the fat, sugar, and egg mixture may curdle. This does not look nice, but in my experience it does not affect the baking result. Once the mixture is nice and light and fluffy, gradually fold in small portions of hazelnuts, almonds, and the flour mixed with the baking powder. Always fold in the milk a little at a time and as needed. The end result should be a dough that is difficult to pull off the spoon. There may be some milk left over, or more may be needed. This also depends on the size of the eggs, among other things. Pour the batter into a greased and breadcrumb-coated pan. Given the amount, I recommend a large loaf pan or a large Bundt pan. Bake the cake at 180°C for about 60 minutes. I do the first skewer test after 50-55°C and then lower the temperature slightly if I notice the cake needs more time. Too much heat can easily burn it or simply become too dry. After baking, let it cool in the pan for another 10 minutes and then turn it out. The cake can now be decorated as desired or eaten immediately.