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
Covered Nut Cake
Covered Nut Cake

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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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