Grandma`s Nut Wreath
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g mararine, room temperature
- 300 g suar
- 450 g flour
- 200 g hazelnuts or almonds, round
- 125 g block chocolate
- 8 egg (s), room temperature
- 1 packet baking powder
- 3 tablespoon rum (pot rum, 40% vol.)
- 2 cups cake icing (hazelnut)
- a bit salt
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven (fan oven: 175 ° C, top / bottom heat: 180 ° C). In a bowl, stir the butter with a pinch of salt until foamy, gradually add an egg and a little sugar until everything is stirred in. Then mix the baking powder with the flour and add the previously sieved (!) Flour-baking powder mixture spoon by spoon and stir well with the mixer.
- Then add the rum. Mix again. Slice the block chocolate so that small splits are formed and then lift these under the dough with a wooden spoon. Then fold in the ground nuts in the same way.
- When the dough is ready, grease a wreath form (Rodon cake or Gugelhupf form) and distribute the dough evenly and firmly in the form. After a baking time of 50 - 55 minutes, the cake can be taken out and set aside to cool. After 5 minutes you can take it out of its shape and let it cool down further.
- Finally, heat the hazelnut glaze and use it to completely glaze the cooled cake. After the glaze has hardened, the cake is ready to eat!
- Tip: The dough is made on the basis of a classic batter. It is therefore important to ensure that the ingredients are stirred well and thoroughly. It is better to stir a little more than too little, so the cake will be really nice and loose later!
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