Nut cake - very juicy
Time
Total preparation time: 1 hr. 15 min.
Has tasted ALL so far. It's best to spend a few days getting better and better.
ingredients
dough
- 200 g of nuts
- 200 g icing sugar
- 6 eggs
- 2 tbsp breadcrumbs
- 1 pinch of baking soda
- vanilla sugar
- rum
cake cream
- 200 g butter (lukewarm)
- 1 yolk
- 150 g of sugar
- vanilla sugar
- Lemon flavor or finely grated peel of a natural lemon
- rum
- 4 ribs of chocolate
- 1/4 l of whipped cream
preparation
- Preheat oven to 160 ° (electric).
- Prepare cake tin (about 22 cm), ONLY butter the bottom or margarine. Sprinkle with flour.
- The edge of the form is therefore not brushed, because otherwise the dough does not rise so well.
- Separate eggs, egg white in the fridge (do you need for the snow)
- Mix yolk with icing sugar until very frothy. Add vanilla sugar and baking powder.
- Moisten the nuts with a strong dash of 40% rum. Crumbs to it. Beat the snow until it stops.
- Carefully place the crumb rum-nut mass in the egg-sugar mass together with the snow.
- Fill the cake tin 3/4 full. Place on the lowest grid in the pipe. Clamp the wooden spoon for about 10 minutes between the oven door. After 40 minutes needle sample, if cake even. Usually takes a bit more, because the nut mass is relatively heavy.
- Tear the cake still lukewarm from the edge (Springform would be ideal)
- Allow the cake to cool, cut it once, coat the halves with hot apricot jelly (possibly added ravioli). Allow to soak, then brush with cream.
completion
- Stir frothy butter, sugar and yolk, add lemon flavoring and vanilla sugar, a little bit of rum, 4 ribs Heat household chocolate in a water bath, cool to lukewarm and stir into the mixture.
- Slowly stir in unshelled cream. By Rum adding the cream is not so cool. Use butter, NOT margarine.
- Do not spread the cream too sparingly. Put on the top and spread the cake all around with this cream. Sprinkle with plenty of grated nuts. Garnish with nut halves.
- You will reap compliments!
