Pudding – Nut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 125 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- 200 g hazelnuts
- 125 g flour
- 1 ½ teaspoon baking powder
For covering:
- 500 g quark (low-fat quark)
- 3 egg (s)
- 2 packs custard powder (vanilla)
- 250 grams sugar
- Almond (n) (almond flakes)
- Fat for the shape
- some powdered sugar to sprinkle on
Print Recipe
Pin Recipe Instructions
- Mix butter, sugar and vanilla sugar until frothy. Add 2 eggs, then sprinkle in the hazelnuts. Then mix the flour with the baking powder and sieve in.
- Put the dough in a pre-greased springform pan and bake in the preheated oven at 180 degrees for about 15 minutes.
- For the topping, put the low-fat quark, 3 eggs, sugar and pudding powder in a bowl and stir well.
- After the dough has baked for 15 minutes, take the mold out of the oven and spread the topping on the dough. Then sprinkle a few flaked almonds on top and bake for another 30 minutes at 180 ° C.
- Let cool in the mold. Sprinkle some more powdered sugar on top and serve.
- The cake is very tasty and an alternative to the normal nut cake. You can of course also use ground almonds instead of hazelnuts.
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