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Nut tea cake

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Ingredients for 6 servings:

  • 4 eggs
  • 210 g sugar
  • 1 vanilla pod(s)
  • 300 g flour
  • 210 g hazelnuts, whole
  • 30 g almonds, whole with shell

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Whisk the egg yolks, sugar, and vanilla seeds until frothy. Stir in the flour a tablespoon at a time, then mix in the nuts and almonds. Beat the egg whites until stiff and fold in. Grease a loaf pan and line it with paper towels. Pour in the dough and bake at 180°C for 1 hour. Turn out and allow to cool. Then wrap in a damp cloth and leave to stand overnight. The next morning, use a bread maker to cut into wafer-thin slices, place on a baking sheet, and toast in the preheated oven for about 20 minutes until light brown and crispy. Store in a tightly sealed container.

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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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