in Sweden

Swedish nut cake

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 120 g sugar
  • 100 g chocolate shavings
  • 125 g hazelnuts, ground
  • 2 tbsp flour
  • ½ tsp baking powder
  • 500 ml cream
  • 1 can peach(s)
  • Brittle (hazelnut brittle)

Instructions

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

For the base, separate the eggs. Beat the egg whites until stiff peaks form and gradually add the sugar, then fold in the egg yolks. Fold in the chocolate shavings, ground nuts, flour, and baking powder. Pour into an ungreased springform pan and bake at 175°C (350°F) for about 20 minutes. Let cool. Remove from the pan and place a ring around the pan. For the topping, whip the cream with cream stiffener. Spread 1/3 of the cream over the base. Arrange the well-drained peach halves on top of the cream. Fill the remaining cream into a piping bag fitted with a star nozzle and fill the gaps between the peach halves. Sprinkle with hazelnut brittle and serve.

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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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