John Myers
Ingredients for 1 servings:
- 150 g nuts, ground
- 150 g almond(s), ground
- 2 cup(s) sugar (heaped cups)
- 2 cups semolina
- 2 packets of baking powder
- 2 cup(s) rusks, ground
- 1 cup(s) milk (1.5%)
- 1 pinch of salt
- 1 pack of couverture (milk chocolate)
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
without eggs, without fat, without flour
Grate the nuts and almonds or buy them ground. Grate the rusks. Place all ingredients in a bowl and mix well. Finally, combine everything with the milk to form a batter. Lightly grease a 24cm round cake tin. Pour in the batter and smooth it out. Preheat the oven to approximately 160°C (convection oven) and bake the cake for approximately 50 minutes (conventional oven at 180°C for approximately 50 minutes). Let the cake cool slightly in the tin and then turn out onto a plate or cake platter. Melt the chocolate coating in the microwave or over a double boiler, spread it over the cake with a pastry brush, and let it cool. The cake is great to make up to two days in advance. It’s a huge hit with our family—and especially with the kids—and we highly recommend it for children’s birthdays. The glaze can also easily be replaced with a glaze mixture made from powdered sugar and colorful sprinkles.
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