Dutch nut cake

Name: Dutch nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 6 Eggs (Gr. M); 250 g soft butter/margarine; 250 g + 100 g sugar; 300 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Salt; 150 g ground hazelnuts; 1 TABLESPOON Icing sugar; 100 g Whipped cream; 18 Hazelnut kernels

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

6 Eggs (Gr. M)
250 g soft butter/margarine
250 g + 100 g sugar
300 g Flour
1 package Baking Powder
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Salt
150 g ground hazelnuts
1 TABLESPOON Icing sugar
100 g Whipped cream
18 Hazelnut kernels

Directions

1
Separate two eggs. Cream fat and 250 g sugar. Stir in 4 eggs and 2 egg yolks bit by bit. Mix flour and baking powder and stir in
2
Fill the dough into a greased box form (approx. 30 cm long; min. 2 l capacity) sprinkled with breadcrumbs and smooth it down. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 40 minutes
3
Beat 2 egg whites and 1 pinch of salt until stiff. While stirring, pour in 100 g sugar and continue beating until completely dissolved. Fold in ground hazelnuts. Spread the nut mixture on the cake and bake at the same temperature for another 25 minutes. Let it cool down
4
Dust the cake with icing sugar. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Decorate nut cake with cream tuffs and hazelnuts