Moist Nut Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 50 g cornstarch, fine
- 100 g flour
- 1 egg (s)
- 50 grams sugar
- 75 g butter, soft
For covering:
- 200 g hazelnuts, whole
- 200 g almond (s), whole skinless
- 100 g suar
- 100 g honey
- 350 ml water
- 8 drops flavor, (almond flavor)
- 1 tablespoon cornstarch
For the cast:
- 150 g couverture, liht or dark
Print Recipe
Pin Recipe Instructions
- Knead all the dough ingredients by hand to form a dough and press this into a greased baking pan with a wavy edge, forming an edge of approx. 1 cm. Do not pierce! Put the mold in the refrigerator for an hour.
- In the meantime, roughly chop the nuts, put them in a saucepan and lightly roast for about 1 minute. Then add the sugar and honey and roast for about 30 seconds. Pour in 300 ml of water, bring to the boil and simmer on a medium heat for 10 minutes, stirring again and again. Then add the almond flavor. Mix 1 tablespoon of cornstarch with the remaining 50 ml of water and pour the mixture into the nut mass. Simmer until the liquid thickens, then let cool in the saucepan for about 30 minutes, stirring occasionally.
- Spread the lukewarm nut mixture on the dough base and bake the cake in a preheated oven at 175 degrees (gas: level 2, fan oven 150 degrees) for about 50 minutes.
- After baking, let it cool for an hour, then melt the couverture and pour it over the cake in the pan, leaving the edge of the pastry free. Let the cake rest in the refrigerator overnight. Remove from the mold the next day and enjoy.
- Tips: Carefully cut the cake with a warmed knife, otherwise the chocolate will break!
- If the almonds are only available with their skin on, simply blanch them in boiling water for 3 minutes. They can then be easily pushed out of the skin.
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