Nut Cake

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cast:

1 bar couverture, dark

Instructions

Mix the butter with the sugar and the 5 egg yolks until frothy. Mix the flour with the baking powder and stir in. Add the milk and stir everything well. Then mix in the hazelnuts. Beat the 5 egg whites until stiff and fold into the mass. Grease a 28 cm diameter Rodon dish well and sprinkle with breadcrumbs (important, otherwise the cake will stick to the dish).
Bake at 200 ° (convection 180 °) for about 50 minutes. If necessary, cover with aluminum foil at the end so that it does not get too dark. The cake is ready when no more batter sticks to a stick that has been poked into it.
Let the cake cool for about 10 minutes before removing it from the mold.
Melt the couverture in a water bath and cover the completely cooled cake with it.
By the way: The cake also tastes delicious if you use unpeeled ground almonds instead of the hazelnuts.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.