Fine nut cake

Name: Fine nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 75 g Walnut kernels; 150 g Butter or margarine; 200 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 4 Eggs (size M); 100 g ground hazelnuts; 100 g crushed hazelnuts; 50 g Dark chocolate flakes; 1 TEASPOON Cinnamon; 3/4 package Baking Powder; 250 g Flour; 5 TABLESPOONS Milk; 7-10 Tbsp a few droplets of bitter almond aroma; 2 TABLESPOONS Rum; 2 (100 g each) Bag of cake glaze "hazelnut; 7-10 Tbsp Fat and flour; 7-10 Tbsp candied cherries and walnut halves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

75 g Walnut kernels
150 g Butter or margarine
200 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
4 Eggs (size M)
100 g ground hazelnuts
100 g crushed hazelnuts
50 g Dark chocolate flakes
1 TEASPOON Cinnamon
3/4 package Baking Powder
250 g Flour
5 TABLESPOONS Milk
7-10 Tbsp a few droplets of bitter almond aroma
2 TABLESPOONS Rum
2 (100 g each) Bag of cake glaze "hazelnut
7-10 Tbsp Fat and flour
7-10 Tbsp candied cherries and walnut halves

Directions

1
Finely grind the walnuts in the universal chopper. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix nuts, chocolate flakes, cinnamon, baking powder and flour. Add and alternately stir in milk, aroma and rum. Pour into a greased, flour-scattered box form (25 cm long, 10.5 cm wide, approx. 7 cm deep, 1700 ml content), smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
2
Remove from the oven, place on a rack, let cool for about 20 minutes, turn out of the tin. Let cool off. In the meantime, put the cake glaze in the bag in hot water. After about 12 minutes, take out and cut off one corner. Spread the glaze over the cake and smooth it down. Leave to dry and serve decorated as you like with halved candied cherries and walnut halves