Klosterkuchen

Name: Klosterkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 150 g Milk and nut chocolate; 100 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 100 g ground hazelnuts; 100 g crushed almonds; 200 g Flour; 1 package Baking Powder; 125 g Whipped cream; 2 TABLESPOONS Icing sugar; 50 g Cowspot chocolate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

150 g Milk and nut chocolate
100 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
100 g ground hazelnuts
100 g crushed almonds
200 g Flour
1 package Baking Powder
125 g Whipped cream
2 TABLESPOONS Icing sugar
50 g Cowspot chocolate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cut the nut chocolate into small cubes. Cream soft fat, sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix hazelnuts, almonds, flour and baking powder. Alternately stir in mixture and cream. Fold in chocolate. Grease the ring cake tin (2 litres capacity) well and sprinkle with breadcrumbs.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Leave to rest in the pan for 5 minutes, then turn out onto a cake rack. Let it cool down. Dust the cake with icing sugar. Peel curls from the cowspot chocolate with a peeler. Decorate the cake with them
3
waiting time approx. 2 hours