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Nut cake with cognac

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Ingredients for 1 servings:

  • 6 egg yolks (beat egg whites until stiff peaks)
  • 300 g sugar
  • 1 tbsp vanilla sugar
  • 250 g flour
  • 1 tsp lemon juice
  • 250 g margarine
  • 1 tbsp baking powder
  • 200 g nuts, ground
  • 1 cup of cognac
  • 100 g chocolate, block chocolate (finely chopped)
  • 1 tsp water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, juicy and long-lasting

Combine all ingredients. Beat egg whites until stiff peaks form and fold in at the end. Pour the batter into a bundt cake pan and bake for about 50 minutes at 170 degrees Celsius. Once cooled, cover with chocolate glaze (melt chocolate and stir with a teaspoon of water until smooth). Wrapped in aluminum foil, the cake will keep for at least a week.

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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.

Red mullet Mallorcan style

Nut cake with cognac