Nut-bowl cake

Name: Nut-bowl cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 250 g Butter or margarine; 300 g + 3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 200 g ground and whole nut kernels (e.g. hazelnuts, walnuts, groundnuts and Brazil nuts); 1 package Baking Powder; 250 g Flour; 3 TSP Instant coffee powder; 6 TABLESPOONS Egg liqueur; 1 package (100 g) Hazelnut glaze; 250 g Whipped cream; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

250 g Butter or margarine
300 g + 3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
200 g ground and whole nut kernels (e.g. hazelnuts, walnuts, groundnuts and Brazil nuts)
1 package Baking Powder
250 g Flour
3 TSP Instant coffee powder
6 TABLESPOONS Egg liqueur
1 package (100 g) Hazelnut glaze
250 g Whipped cream
7-10 Tbsp Fat and flour
baking paper

Directions

1
Cream fat, 300 g sugar, vanillin sugar and salt. Stir in the eggs one after the other. Take 1 teaspoon of ground nuts aside. Mix the remaining ground nuts, baking powder and flour. Mix coffee powder and 2 tablespoons of hot water and stir into the egg cream alternately with 2 tablespoons of advocaat and the flour mixture.
2
Keep 6 nuts for decoration, fold in the remaining whole nuts. Grease a ring cake tin (2 litres capacity) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven, let it cool down for about 15 minutes, turn out on a cake rack and let it cool down. Caramelise 3 tablespoons of sugar. Pull 6 nut kernels through the caramel and put them on a piece of baking paper. Heat the nut icing according to the instructions on the packet, pour over the cake and refrigerate for about 30 minutes. Whip cream until stiff, stir in 4 tablespoons of advocaat. Fill 2-3 tablespoons of cream into a piping bag with star-shaped spout.
3
Caramelise 3 tablespoons of sugar. Pull 6 nut kernels through the caramel and put them on a piece of baking paper. Heat the nut icing according to the instructions on the packet, pour over the cake and refrigerate for about 30 minutes. Whip cream until stiff, stir in 4 tablespoons of advocaat. Fill 2-3 tablespoons of cream into a piping bag with star-shaped spout. Decorate the cake with cream tuffs, caramelised and ground nuts. Add the rest of the cream
4
waiting time approx. 1 1/4 hours