Grandma's bread cake

Name: Grandma's bread cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 65 g Hazelnut kernels; 150 g brown bread; 4 Eggs (size M); 175 g Sugar; 1 Bottle of baking oil "lemon; 1 coated Tsp Cinnamon; 1 knife tip ground cloves; 125 g Flour; 1 package Baking Powder; 20 g Cocoa powder; 1/8 l Milk; 50 g Candied lemon peel (Succade); 65 g Currants; 7-10 Tbsp Grease; 250 g Raspberry Jam; 300 g Schmand; 2 TABLESPOONS Black bread crumbs and hazelnuts to decorate

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

65 g Hazelnut kernels
150 g brown bread
4 Eggs (size M)
175 g Sugar
1 Bottle of baking oil "lemon
1 coated Tsp Cinnamon
1 knife tip ground cloves
125 g Flour
1 package Baking Powder
20 g Cocoa powder
1/8 l Milk
50 g Candied lemon peel (Succade)
65 g Currants
7-10 Tbsp Grease
250 g Raspberry Jam
300 g Schmand
2 TABLESPOONS Black bread crumbs and hazelnuts to decorate

Directions

1
Grind hazelnuts and brown bread finely. Separate the eggs. Beat the egg yolks, sugar and 2 tablespoons of lukewarm water with the whisks of the hand mixer until foamy. Add spices, hazelnuts and bread. Mix flour, baking powder and cocoa.
2
Alternately stir into the dough with the milk. Add candied lemon peel and currants. Beat egg whites until stiff, fold in carefully. Pour the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 70 minutes. Then let it cool down and cut through horizontally 2 times. Spread each of the 2 cake bases with 3 tablespoons of jam and then with 100 g of sour cream. Place the cakes on top of each other again. Cut into 12 pieces. Shortly before serving, spread the remaining sour cream and jam in patches on the pieces.
3
Then let it cool down and cut through horizontally 2 times. Spread each of the 2 cake bases with 3 tablespoons of jam and then with 100 g of sour cream. Place the cakes on top of each other again. Cut into 12 pieces. Shortly before serving, spread the remaining sour cream and jam in patches on the pieces. If you like, sprinkle with ground and roasted brown bread and hazelnuts and decorate whole hazelnuts. Makes about 12 pieces