Nut Cake with Cognac
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg yolks, (beat egg whites into egg whites)
- 300 g suar
- 1 point vanilla sugar
- 250 g flour
- 1 teaspoon lemon juice
- 250 g mararine
- 1 point baking powder
- 200 g nuts, round
- 1 cup cognac
- 100 g chocolate, block chocolate (finely chopped)
- 1 teaspoon water
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together. Beat the egg whites into the egg whites and then fold in. Pour the dough into a Gugelhupf tin and bake for about 50 minutes at 170 degrees.
- After cooling, cover with chocolate icing (melt the chocolate and stir until smooth with a teaspoon of water).
- Wrapped in aluminum foil, the cake will keep for at least a week.
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