Dutch nut cake

Name: Dutch nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 250 g Butter or margarine; 350 g Sugar; 6 Eggs (size M); 300 g Flour; 1 package Baking Powder; 150 g ground hazelnuts; 1 TABLESPOON Icing sugar; 100 g Whipped cream; 18 Hazelnut kernels; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

250 g Butter or margarine
350 g Sugar
6 Eggs (size M)
300 g Flour
1 package Baking Powder
150 g ground hazelnuts
1 TABLESPOON Icing sugar
100 g Whipped cream
18 Hazelnut kernels
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream warm fat and 250 g sugar. Separate 2 eggs. Stir in 4 eggs and 2 egg yolks bit by bit. Mix flour and baking powder, sieve on top and fold in. Fill the dough into a greased, breadcrumbed box form (30 cm long; approx. 2 litres capacity) and smooth it down. Pre-bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for approx. 40 minutes.
2
Beat 2 egg whites until stiff, while letting the remaining sugar trickle in. Fold in nuts. Spread nut beaten egg whites on the cake and bake at the same temperature for another 25 minutes. Let it cool down. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with approx. 18 cream tuffs and hazelnuts