Russian nut cake with spelt flour

Ingredients for 1 servings:

• 150 g spelt flour
• 1 tsp baking powder
• 65 g sugar
• 65 g butter
• 1 egg(s)
• 200 g butter
• 250 g sugar
• 200 g hazelnuts, ground
• 100 g hazelnuts, chopped
• 4 egg yolks
• 4 egg whites
• 1 tsp baking powder
• possibly milk
• Pistachios, to taste
• Cake icing, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for a 26cm springform pan

Knead the ingredients for the shortcrust pastry and press it into the base of a buttered 26cm springform pan. For the filling, beat the egg whites with a small pinch of salt until stiff peaks. Cream the butter until light and fluffy. Gradually stir in the sugar, hazelnuts, egg yolks, and baking powder. Add a little milk to the batter if necessary to make it lighter. Finally, fold in the beaten egg whites, preferably by hand. Pour the filling onto the shortcrust pastry. Bake in a preheated oven at approx. 160°C (top/bottom heat) on the second rack from the bottom for one hour. If necessary, cover with baking paper after 30 minutes to prevent the cake from getting too dark. Garnish the cooled cake with icing and/or pistachios, or to taste. It tastes best the next day, so it’s good to prepare in advance for the next day or the day after.