Angelique`s Nut Macaroon Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g butter or mararine
- 175 grams sugar
- 1 packet vanilla sugar (bourbon)
- 2 egg (s)
- 2 egg yolks
- 200 g flour
- 50 g cornstarch
- 1 teaspoon, leveled baking powder
For covering:
- 2 egg whites
- 100 g suar
- Bitter almond flavor
- 175 g almond (s) or hazelnuts, round
Print Recipe
Pin Recipe Instructions
- Beat the fat with the sugar and bourbon vanilla sugar until frothy. Gradually stir in the eggs and yolks. Mix the flour, cornstarch and baking powder, sieve and fold in. Pour the batter into a greased box cake tin.
- For the macaroon mixture, beat the egg whites very stiff. Stir in the sugar and the bitter almond oil (I use about 3-5 drops), fold in the almonds or hazelnuts. Make a well in the middle of the dough with the tablespoon. Pour in the macaroon mixture. Bake in the oven at 160 ° C (lower and upper heat approx. 20 ° C more) for approx. 60 minutes (stick test). If the cake turns brown too quickly, I cover it with aluminum foil.
- My family likes more macaroon mass in the cake, so I use 1 1/2 times the amount.
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