Christmas Nut Cake
Healthy, because
Even smarter
Nutritional values
The nut tart is rich in healthy fatty acids, magnesium, vitamin E and niacin, which strengthens our nerves and is great for our brain. Perfect for the sometimes stressful Christmas season!
If you wish, you can replace some of the chopped nuts with dried fruit such as dried apricots. It is also possible to melt some dark chocolate over a water bath and decorate the nut cake with it.
(Percentage of daily recommendation)
| Calorie | 8,888 cal. | (423 %) | ||
| Protein | 211 g | (215 %) | ||
| Fat | 553 g | (477 %) | ||
| Carbohydrates | 761 g | (507 %) | ||
| Sugar added | 422 g | (1,688 %) | ||
| Roughage | 76.7 g | (256 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 13 μg | (65 %) | ||
| Vitamin E | 93.5 mg | (779 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 89.2 mg | (743 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 1,381 μg | (460 %) | ||
| Pantothenic acid | 15.3 mg | (255 %) | ||
| Biotin | 262.4 μg | (583 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 6,901 mg | (173 %) | ||
| Calcium | 911 mg | (91 %) | ||
| Magnesium | 1,281 mg | (427 %) | ||
| Iron | 53.5 mg | (357 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 28.1 mg | (351 %) | ||
| Saturated fatty acids | 202.9 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 1,902 mg | |||
| Complete sugar | 474 g |
Ingredients
- For cake
- 250 grams butter
- 300 grams sugar
- 6 eggs
- 375 grams Pastry flour
- 2 tsps Baking powder
- ½ packet Dry yeast
- 3 Tbsps dark cocoa powder
- 100 grams ground almonds
- 50 grams ground Hazelnuts
- 3 Tbsps Brandy
- milk (as needed)
- 50 grams chopped Pecan
- 75 grams chopped Walnut
- 50 grams Chocolate sprinkles
Preparation steps
Preheat the oven to 180 ° C top and bottom heat.
For the cake, beat the butter and sugar until airy. Add the eggs one at a time. Sift the flour then stir in the baking powder, dry yeast, cocoa powder, almonds and hazelnuts. Add the flour mixture alternately with the brandy into the egg mixture. Add some milk as needed if the dough is too thick. Fold the nuts and chocolate chips fold into the batter. Pour batter into a greased springform pan and bake for about 60 minutes. Loosen the finished cake from the mold and let cool.
For decoration, combine 60 ml (approximately 1/4 cup) of water and sugar in a pan. Simmer until the sugar dissolves. Continue cooking until the sugar caramelizes into a light brown. Stir in the nuts. Let cool slightly. Evenly spread the caramel nuts on the cake surface. Let cool completely. Serve garnished with a ribbon around the cake if desired.
