Nut Corner Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g suar
- 100 g mararine
- 1 egg (s)
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
For covering:
- 200 g nuts or almonds, round
- 50 g coconut flakes, as desired
- 200 g suar
- 3 egg yolks
- 3 egg whites
- 3 tablespoon water, as needed
Also:
- Chocolate Icing
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from flour, sugar, margarine, egg, vanilla sugar and baking powder. I put everything for the dough in a bowl and knead with the dough hook of the mixer or with my hands until the dough is smooth.
- Then lay out the dough smoothly in a greased springform pan or lined with baking paper, do not pull up the edge. Prick the dough several times with a fork.
- Pre-bake the dough for 15-20 minutes at 175 degrees, 160 degrees with hot air.
- In the meantime, prepare the topping. First beat the egg whites into egg whites with the mixer and set aside.
- Mix the nuts or almonds with the coconut flakes, sugar and egg yolks. Fold in the egg whites. If the mixture is too dry, add a little water. It must be easy to distribute. Spread evenly on the pre-baked dough up to the edge and finish baking in 15-20 minutes until a nice browning is visible.
- After cooling, you can coat the edge with chocolate icing.
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