Punch cake from the tray

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 20
  • 200 g Dark chocolate
  • 10 Eggs (size M)
  • 175 g Butter or margarine
  • 175 g Sugar
  • 1 pinch Salt
  • 2 packages Bourbon vanilla sugar
  • 100 g crushed hazelnuts
  • 150 g ground hazelnuts
  • 100 g Flour
  • 150 g ground almonds (without skin)
  • 1 package Baking Powder
  • 1 TABLESPOON Cinnamon
  • 1 pinch ground cloves
  • 1 pinch freshly grated nutmeg
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 3 TABLESPOONS Red wine
  • 2 TABLESPOONS brown rum
  • 3 TABLESPOONS Orange juice
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Finely grate the chocolate. Separate eggs. Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until foamy. Add egg yolks and stir in. Mix nuts, flour, almonds, baking powder, cinnamon, cloves, nutmeg and orange peel and stir into the fat egg mass.

  2. 2

    Stir in chocolate. Add wine, rum and orange juice and stir in. Beat the egg white in 2 portions in two large mixing bowls with the whisks of the hand mixer until stiff and fold into the dough in portions.

  3. 3

    Put them evenly on a greased, floured pan of the oven, smooth them down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool.

  4. 4

    Cover with stencils as desired and dust with icing sugar.

Nutrition Facts

KCAL
350 kcal
CARBS
20 g
FATS
26 g
PROTEINS
8 g