in Germany

Ulm

updated

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Ingredients for 1 servings:

  • 1 cake base (Viennese base)
  • 250 ml sour cream
  • 3 eggs
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 150 g hazelnuts, ground
  • 200 g brittle (hazelnut)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

old family recipe

Halve the Viennese base. Bring the sour cream, eggs, sugar, vanilla sugar, and ground hazelnuts to a boil in a non-stick saucepan. While still hot, spread it over the bottom half of the cake and fold the halves together. Then spread it all over the cake (including the sides). Finally, spread the brittle all over. Tastes delicious the next day when the cake has a nice firm texture. Serve with a dollop of whipped cream!

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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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