Cake with Nuts

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Cake with Nuts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 5 h. 50 min.
Ready in

Ingredients

for
1
For the batter
90 grams
6
175 grams
150 grams
100 grams
ground Hazelnuts
For the cream
100 grams
milk chocolate (min. 35% cocoa)
75 grams
300 milliliters
In addition
400 grams
100 grams
Powdered sugar (for dusting)
100 grams
Whipping cream (stiffly beaten)
Hazelnuts (for garnishing)
Nut liqueur (to taste)

Preparation steps

1.
Preheat the oven to 160 ° C convection preheat.
2.

For the batter: melt butter gently in a small pot. Separate eggs and pour yolks and whites into two mixing bowls.Whisk egg yolks with sugar with an electric mixer until white and creamy. Sift flour on egg yolks and fold in gently. Add warm butter and mix very gently. Beat egg whites until stiff. Gently fold in one third of egg whites and hazelnuts into egg yolk mixture. Fold in remaining egg whites very gently. Spread batter in a buttered springform pan and smooth. Bake in preheated oven at 160°C (approximately 325°F) for about 35-40 minutes (inserted toothpick should come out clean). Remove from the oven and invert onto a wire rack, let cool. 

3.

For the cream: chop chocolate and cut nougat into pieces. Bring 100 ml (approximately 2/5 cup) of cream to a boil and pour over chocolate and nougat, mix until melted. Let stand for 4 hours. Cut cake horizontally once and drizzle both halves with walnut liqueur. Beat remaining cream until stiff and add to chocolate mixture. Spread half of cream on the lower bottom of the cake and replace top half of the cake. Spread with remaining cream. Combine marzipan with powdered sugar and knead well, roll out on a dusted with powdered sugar surface until 2-3 mm thick (approximately 1/6 inch). Cover whole cake with marzipan loosely and cut out excess. garnish with dollops of cream and hazelnuts, serve.