Nut Cake with Nut Nougat Pieces
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 180 g suar
- 1 packet vanilla sugar, organic
- 0.5 ½ bottle bitter almond flavor
- 1 tonka bean (s), /3 grated devon (also works without)
- 0.5 teaspoon ½ cinnamon powder
- 2 tablespoon amaretto
- 4 egg (s)
- 200 g crème fraîche
- 250 g wheat flour, oranic type 550 or normal type 405
- 3 teaspoons, leveled baking powder
- 200 g hazelnuts, round
- 50 g hazelnuts, chopped
- 125 g nouat, (nut nouat well chilled)
Print Recipe
Pin Recipe Instructions
- First brown the ground and chopped hazelnuts until they are dry in a pan at a low temperature (as soon as the nuts get color, remove them directly from the plate and continue stirring). Pour roasted nuts into a bowl and set aside.
- Beat the butter, vanilla sugar and sugar until frothy. Gradually stir in each egg one at a time. Then add bitter almond oil, grated tonka bean, cinnamon, amaretto and creme fraiche. Mix the flour and baking powder, sift into the dough in 3 stages and beat in. Now pour the roasted nuts into the batter and stir in.
- Finally, quickly cut the chilled nut nougat into cubes. Dust the cubes with flour and fold in carefully. Pour into a greased springform pan with a tube base, sprinkled with breadcrumbs, and smooth it out.
- Bake at 160 ° (preheated) for approx. 55 - 65 minutes.
- Decorate the cooled cake with powdered sugar, icing (amaretto, cinnamon, etc.) or couverture.
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