John Myers
Ingredients for 1 servings:
- 4 pieces egg white
- 125 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 200 g hazelnuts, ground
- 100 g ground almonds or coconut flakes
- 1 ½ tbsp wheat flour
- ½ pack of baking powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Simple, moist nut base as a basis for various cakes
Beat the egg whites with a hand mixer until stiff peaks form. Gradually add the sugar, vanilla sugar, and salt, then mix in the ground nuts and almonds, flour, and baking powder on a low speed. Pour the batter into a 26cm springform pan lined with baking paper. Bake on the bottom rack at 175°C (top/bottom heat) for about 25 minutes. It tastes delicious as a cake with cranberries and cream, or with quark and marshmallows. You can also just dust the base with powdered sugar, cut it into small triangles, and place them on the pastry plate. For me, this is the quickest way to make a cake for coffee while baking cookies. There are often leftover egg whites, especially around Christmas. This recipe is perfect for using them up.
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