John Myers
Contents
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Ingredients
- 200 g Butter
- 180 g White sugar
- 1 packet Vanilla sugar
- 6 Free range eggs
- 0,5 packet Baking powder
- 1 pinch Salt
- 250 g Ground hazelnuts
- 250 g Poppy seed baking
- 150 g Couverture whole milk
Instructions
- Separate the eggs and set the egg whites aside.
- Beat the soft butter, egg yolks, sugar and vanilla sugar in a mixing bowl until frothy. Mix the baking powder with the hazelnuts, add to the butter mixture and stir in. Add the poppy seed baking and stir in as well. Beat the egg white with the pinch of salt until stiff and fold in.
- Now put the dough in a prepared springform pan and smooth it out. Place the cake in the oven preheated to 170 degrees (convection) and bake for about 60 minutes. After the baking time, let the cake stand in the oven for approx. 10 minutes with the door closed. Then take it out of the oven, let it cool down briefly, remove the edge and let it cool down.
- Melt the couverture over a water bath and spread it over the cooled cake.
Nutrition
Serving: 100gCalories: 566kcalCarbohydrates: 38.2gProtein: 6.9gFat: 43.4g
