Klechselkuchen

Name: Klechselkuchen
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Butter or margarine; 180 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7 Eggs (size M); 175 g Flour; 1 package Baking Powder; 200 g crushed almonds; 20 g Cocoa powder; 2 TABLESPOONS Milk; 4 TABLESPOONS Almond liqueur; 1 gestr. tbsp. icing sugar; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Butter or margarine
180 g Sugar
1 package Vanillin sugar
1 pinch Salt
7 Eggs (size M)
175 g Flour
1 package Baking Powder
200 g crushed almonds
20 g Cocoa powder
2 TABLESPOONS Milk
4 TABLESPOONS Almond liqueur
1 gestr. tbsp. icing sugar
baking paper

Directions

1
Beat the fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Add eggs bit by bit and stir in. Mix flour, baking powder and almonds and stir in.
2
Cut the dough in half. Stir in half the cocoa, remaining sugar and milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the dough alternately with a tablespoon in the middle of the springform pan (one tablespoon of light dough, exactly on top of that one tablespoon of dark dough).
3
Shake the mould carefully several times. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Remove from the oven, sprinkle with liqueur and allow to cool. Remove the cake from the tin and remove the baking paper.
4
Serve the Klechselkuchen dusted with icing sugar. Makes about 12 pieces.