Monastery Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s), separated
- 1 pinch (s) salt
- 200 g mararine
- 200 g suar
- 0.5 ½ lemon (s), only grated zest
- 1 teaspoon cinnamon
- 240 g chocolate, block chocolate or dark chocolate, rouhly chopped
- 200 g hazelnuts, rated
- 60 g breadcrumbs, (breadcrumbs)
- possibly powdered sugar
Print Recipe
Pin Recipe Instructions
- This cake is based on a recipe after the house cake has been baked in a monastery near me for decades.
- The amount is enough for a loaf pan of approx. 28 cm
- Beat egg white with salt until stiff, stir margarine, sugar, egg yolks, lemon zest and cinnamon together until foamy, mix hazelnuts, breadcrumbs and chopped chocolate and add layers with the egg whites to the margarine mixture, carefully fold in.
- Bake at 170 ° convection for approx. 55 to 60 minutes.
- The cake can collapse a bit after baking, but not much and that`s not a problem either.
- If you like, dust it with powdered sugar.
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