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Nut sand cake

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Ingredients for 8 servings:

  • 200 g fat, preferably butter
  • 310 g sugar
  • 400 g flour
  • 4 eggs, separated
  • 250 ml milk
  • 1 packet of baking powder
  • 150 g hazelnuts, ground
  • 1 packet of vanilla sugar
  • 1 pack of cake icing, chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sponge cake name: Gold and Silver

Two batters need to be made: Batch 1: Mix 100g butter and 130g sugar, add 4 egg yolks, 200g flour and 1/2 tsp baking powder, 1/8 l milk. Batch 2: Beat the 4 egg whites until stiff peaks form. Mix 100g butter and 180g sugar, 200g flour and 1/2 tsp baking powder, 150g hazelnuts, 1 tsp vanilla sugar, beaten egg whites, and 1/8 l milk. First, pour the light batter into a large, greased and floured loaf pan. Then pour the dark batter on top. Bake at 190°C with top and bottom heat for approx. 50-60 minutes. Take a test. If desired, drizzle with chocolate icing on top.

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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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