Nut-tea Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg (s)
- 210 g suar
- 1 vanilla pod (s)
- 300 grams flour
- 210 g hazelnuts, whole
- 30 g almond (s), whole with the shell
Print Recipe
Pin Recipe Instructions
- Mix egg yolks, sugar and vanilla pulp until frothy. Stir in the flour by tablespoon, mix in the nuts and almonds. Beat egg whites until stiff and fold in. Grease the loaf pan and line it with paper.
- Pour in the dough and bake at 180 ° C for 1 hour.
- After baking, turn it out and let it cool. Then wrap in a damp cloth and let stand overnight. The next morning, cut into wafer-thin slices with the bread machine, place on a baking sheet and roast in a preheated oven for about 20 minutes until light brown and crispy.
- Store in a tightly sealable can.
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