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Drinks and Coctails Recipes

  Added: May 10, 2012  •  Visited (354)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Nut Cake
(Nusstorte)
What You Need:
  • 2 oz fine breadcrumbs
  • 5 oz grated walnuts or hazelnuts
  • A little rum (or rum essence to flavor)
  • A little sieved apricot jam
  • 5 oz sugar
  • 5 eggs

    FOR THE FILLING
  • 1 egg yolk
  • 2 oz chocolate
  • 1 oz butter

    FOR THE ICING AND DECORATION
  • 6 oz sugar
  • Halved walnuts
  • Juice of 1 lemon

  • How To Cook:
    1. Sprinkle the breadcrumbs with a little rum.

    2. Whisk the sugar and egg yolks; fold in the stiffly beaten egg whites, the breadcrumbs and nuts.

    3. Put in a greased and floured cake tin and bake it in a moderate oven (375°F) for about ¾ - 1 hour.

    4. Test it by sticking a steel knitting needle into the middle-if it is dry on withdrawing, the cake is ready; when it is quite cold, turn it out of the tin.

    5. Halve, and sandwich together with a filling made by melting the chocolate and stirring in the other ingredients.

    6. Turn the cake upside down (so that there is a completely flat surface on top) and cover with a very thin layer of sieved jam.

    TO MAKE THE ICING:
    1. Stir the sugar with the lemon juice and add a little water, stirring carefully, until you have a very thick liquid.

    2. Gently heat this mixture, continuing to stir, until it becomes quite runny, and then pour it quickly over the cake.

    3. Decorate with halved walnuts.

    4. Mark the surface into sections before the icing has time to set, in order to make the cutting easier.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Austria
    Dish » Cake & Muffins
    Main Ingredient » Nuts » Walnut
    Main Ingredient » Nuts » Hazelnut
    Main Ingredient » Dairy » Egg

     





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