Mini Cappuccino nut cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 15
  • 125 g Butter or margarine
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 150 g Flour
  • 2 TABLESPOONS instant espresso powder
  • 100 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 50 ml Milk
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream soft fat with sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix flour with espresso powder, hazelnuts and baking powder, stir in alternately with the milk. Grease the ring cake tin (16 cm Ø; 1.2 litre capacity) well and dust with flour. Pour in the dough, smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let rest for 5 minutes, then turn out onto a cake rack. Let the cake cool down. Dust with icing sugar before serving. Whipped cream tastes good with it

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
190 kcal
CARBS
16 g
FATS
13 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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