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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: CAKES |
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RICH NUT CAKE
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125 g (4½ oz) margarine
125 g (4½ oz) sugar
1 tsp vanilla sugar
1 tbsp rum essence
1 pinch salt
8 egg yolks
300 g (10½ oz) ground hazelnuts
50 g (2 oz) chopped hazelnuts
1 tsp baking powder
8 egg whites
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For the mixture
Use the whisk attachment on a hand mixer at
high speed or a food processor to cream the margarine, then gradually add
the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat
until mixture is light and fluffy. Add the egg yolks as you beat (one every
30 seconds or so). Combine the Ground and chopped hazelnuts and the baking
powder and then beat them at medium speed in three separate portions into
the creamed fat.
Whisk the egg whites until stiff and fold
them into the mixture. Line the base and sides of a 26 cm (10 inch)
springform tin with non-stick baking paper. Grease the paper on the base.
Transfer the mixture to the tin.
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Oven Temperatures
- Conventional oven
- Fan-assisted oven
- Gas oven
Baking time
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about 170 deg C / 350 deg F (preheated)
about 150 deg C / 325 deg F (not preheated)
mark 2-3 (not preheated)
45 - 55 minutes
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Release the spring on the tin, remove the
cake and leave to cool on a wire rack.
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For the icing
250 g (9 oz) icing sugar
1 tbsp rum
water
75 g (2¾ oz) coarsely-chopped hazelnuts
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Sift the icing sugar and add the rum and
water, stirring until the mixture is smooth and thick. Spread it over
the surface of the cake and then sprinkle with the coarsely chopped
hazelnuts
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Source: Dr. Oetker/ German Baking Today -
The Original / Ceres 1997
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KOSHER DELIGHT MAGAZINE
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