Walnut-macaroon-bowl cake

Ingredients

Directions

1. 1

   Grind 150 g walnuts. Grate 50 g chocolate finely. Separate 3 eggs. Beat the egg whites until stiff, pour in 150 g sugar. Keep stirring until the sugar is dissolved. Fold in ground nuts and chocolate.

2. 2

   Cream fat, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in 3 eggs and 3 egg yolks separately. Mix flour, starch and baking powder. Alternately stir in the milk briefly. Pour 1/4 of the sponge mixture into a greased, breadcrumbed cupcake mould (24 cm Ø; 2 3/4 litres capacity). Make a slight depression in the middle. Spread half of the macaroon mixture, smooth it down. Spread half of the remaining sponge mixture, press a depression into the middle as well. Fill in the rest of the macaroon mixture, smooth it down and cover it evenly with the rest of the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Then rest in the pan for approx. 15 minutes, carefully turn out and let cool completely. Chop 50 g walnuts for decoration.

3. 3

   Spread half of the macaroon mixture, smooth it down. Spread half of the remaining sponge mixture, press a depression into the middle as well. Fill in the rest of the macaroon mixture, smooth it down and cover it evenly with the rest of the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Then rest in the pan for approx. 15 minutes, carefully turn out and let cool completely. Chop 50 g walnuts for decoration. Melt 2 tablespoons of sugar in a pan until golden brown. Stir in chopped walnuts. Spread on a piece of aluminium foil coated with oil and let it cool down. Coarsely chop 100 g chocolate and melt over a warm water bath. Drizzle over the cooled cup cake. Chop the walnut brittle very finely and sprinkle over the cake

4. 4

   Melt 2 tablespoons of sugar in a pan until golden brown. Stir in chopped walnuts. Spread on a piece of aluminium foil coated with oil and let it cool down. Coarsely chop 100 g chocolate and melt over a warm water bath. Drizzle over the cooled cup cake. Chop the walnut brittle very finely and sprinkle over the cake

5. 5

   1 hour waiting time