nut cake

Name: nut cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 100 g Pecan kernels; 150 g soft butter or margarine; 200 g + 2 tablespoons sugar; 1 pinch Salt; 4 Eggs (size M); 150 g Durum wheat semolina; 250 g ground hazelnuts; 2 TEASPOONS Baking Powder; 1-2 TABLESPOONS sliced hazelnuts; 250 g Low-fat curd; 100 g Schmand; 1 (approx. 150 g) Banana; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and semolina

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

100 g Pecan kernels
150 g soft butter or margarine
200 g + 2 tablespoons sugar
1 pinch Salt
4 Eggs (size M)
150 g Durum wheat semolina
250 g ground hazelnuts
2 TEASPOONS Baking Powder
1-2 TABLESPOONS sliced hazelnuts
250 g Low-fat curd
100 g Schmand
1 (approx. 150 g) Banana
2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and semolina

Directions

1
Grease a mini-ball cake tin with 6 troughs (250 ml each) well and sprinkle with semolina. Chop the pecans. Cream fat, 200 g sugar and salt. Stir in eggs one after the other. Mix semolina, hazelnuts and baking powder and stir into the dough.
2
Fold in pecans. Spread the dough in the bowls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Turn the cake onto a cake rack. Let it cool down. Roast nut flakes in a pan without fat until golden brown, take them out and let them cool down. Mix quark, sour cream and 2 tablespoons of sugar. Peel banana, cut into small cubes and sprinkle with lemon juice. Mix into the quark cream.
3
Let it cool down. Roast nut flakes in a pan without fat until golden brown, take them out and let them cool down. Mix quark, sour cream and 2 tablespoons of sugar. Peel banana, cut into small cubes and sprinkle with lemon juice. Mix into the quark cream. Serve the cake with the banana quark, sprinkle with nut flakes
4
Waiting time approx. 1 hour