Classic nut gateau

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of water and salt with the whisks of the hand mixer until stiff. Add 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in quickly. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Let cool on a cake rack. Remove from the tin, cut the base twice horizontally

2. 2

   Finely grind 200 g walnuts in a universal chopper. Mix 25 g sugar, 1 packet of vanillin sugar and cream setting agent. Whip 750 g cream in 2 portions until stiff, allowing the sugar mixture to trickle in. Fold in ground nuts. Spread 150 g jam on the bottom cake layer. Carefully pour 1/3 of the cream onto the jam and spread evenly. Place the middle cake layer on top and also spread 150 g jam first, then 1/3 of the cream. Place the top cake layer on top. Spread the rest of the cream all around the cake and chill for about 20 minutes.

3. 3

   Place the marzipan cover on the cake, press the sides well, cut off any excess marzipan. Heat 3 tablespoons of raspberry jam in a small pot, pass through a sieve and allow to cool. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Pour 12 cream tuffs onto the cake. Put some raspberry jam on each of the cream tuffs. Place a nut on each. Knead the marzipan section well and form a marzipan strand of about 80 cm in length. Press the strand to the bottom edge of the cake

4. 4

   waiting time 2 1/4 hours

Nutrition Facts

KCAL
500 kcal

CARBS
46 g

FATS
31 g

PROTEINS
7 g