Hazelnut cake

Name: Hazelnut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 TABLESPOONS Hazelnut flakes; 100 g Nut nougat (firm to cut); 100 g Dark chocolate; 200 g Flour; 1 package Baking Powder; 150 g ground hazelnuts; 150 g crushed almonds; 75 g chopped almonds; 6 Eggs (size M); 200 g Butter or margarine; 300 g Sugar; 1 pinch Salt; 6 TABLESPOONS Milk; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Hazelnut flakes

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 TABLESPOONS Hazelnut flakes
100 g Nut nougat (firm to cut)
100 g Dark chocolate
200 g Flour
1 package Baking Powder
150 g ground hazelnuts
150 g crushed almonds
75 g chopped almonds
6 Eggs (size M)
200 g Butter or margarine
300 g Sugar
1 pinch Salt
6 TABLESPOONS Milk
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Hazelnut flakes

Directions

1
Grease a cake tin (approx. 2 litres capacity) well and sprinkle with hazelnut leaves. Cut the nougat into small cubes and chop the chocolate roughly. Mix flour, baking powder, nuts and almonds.
2
Separate the eggs and beat the egg white until stiff. Beat the fat, sugar and salt with the whisk of the hand mixer until foamy. Stir in the egg yolks one after the other. Add the flour mixture in portions, alternating with the milk.
3
Fold the chocolate, nougat and beaten egg white into the dough. Fill the dough into the tin and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 70 minutes. Allow to cool briefly on a cake rack, then turn out.
4
Dust the cake with icing sugar and decorate as desired with hazelnut flakes. Makes about 16 pieces.