Covered Nut Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 80 g suar
- 130 g butter or mararine, soft
- 2 egg (s)
- 1 teaspoon Baking powder
- 1 packet vanilla sugar
- 200 g cream
- 200 g marzipan
- 200 g nuts (e.. hazelnuts), round
- 150 grams sugar
- 1 egg (s)
- cinnamon
- sugar
- Nuts, chopped
Print Recipe
Pin Recipe Instructions
- Work the flour, butter, sugar, eggs, vanilla sugar and baking powder into a shortcrust pastry using the kneading picks on the hand mixer. At the beginning I always add 250 g flour - if that`s not enough, you can always add it. If the dough is too firm, add a little milk. Put the dough in a cool place for about 30 minutes.
- In the meantime, heat the cream with the marzipan slightly - do not boil (this works fine in the microwave for a moment). Now add the sugar (if that`s too sweet, you can reduce the amount of sugar) and whisk the whole thing briefly with the mixer. Add the nuts and an egg.
- Now line a prepared springform pan or tart pan with 2/3 of the cooled dough, pulling up the edges. Insert the nut mixture and place a grid on top with the remaining batter.
- At the end I still sprinkle some chopped nuts, cinnamon and sugar on top for the crunch (but you could also add raisins, rum, chocolate pots etc. to the nut mixture).
- Then put the whole thing in the preheated oven at 175 ° C for about 45 minutes. The nut mixture should stay a little moist, but the shortcrust pastry should be golden brown.
- At first the cake is crispy, but then it becomes more and more tender. So it should last for 1-2 days without any problems. As for the nuts, I took hazelnuts, but walnuts or almonds will certainly work as well.
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