Hazelnut – Chestnut – Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g mararine or butter
- 2 egg (s)
- 70 g suar, brown
- 1 point vanilla sugar
- 100 g hazelnuts, rated
- 70 g chestnuts puree, sweet
- 40 g chocolate, dark, finely rated
- 2 tablespoon flour, (spelled flour or white flour)
- 1 teaspoon, leveled baking powder
- 1 teaspoon powdered sugar, for dusting
- 0.5 teaspoon ½ vanilla sugar, for dusting
Print Recipe
Pin Recipe Instructions
- The amount is enough for an 18 springform pan, double the amount for a 26 springform pan and bake for about 10 minutes longer.
- Stir the margarine until soft, add the eggs, sugar and vanilla sugar, stir until frothy, mix in the hazelnuts and chestnut puree well,
- Stir in the flour and baking powder, mix the fine chocolate flakes into the dough with the wooden spoon.
- Bake at 170 ° convection for approx. 45 minutes.
- When the cake has cooled, dust with the mixture of powdered sugar and vanilla sugar.
- The cake will collapse in the middle, but that doesn`t matter!
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