Nut Cake III

Ingredients for Nut Cake III

Instructions for Nut Cake III

To prepare the Nut Cake III recipe, please follow these instructions:

Bottoms: chop the hazel nuts coarsely and grate them in a frying pan, and refrigerate. Be careful not to be burned.

Blend the almonds into flour. Beat the whites until stiff and carefully turn nuts and powdered sugar in it. Butter mixture out onto greased baking paper to two round bottoms on each 22 cm in diameter. Behind the bottoms in 30 minutes at 175 degrees.

Cream 1: getting milk, corn flour, eggs, sugar and vanilla in a saucepan and stir it together with a whisk. Warm up under medium heat and cook the cream through a couple of minutes. Keel the hero of prior to use.

Cream 2: Grate chopped hazelnuts and let them cool completely. Pipes with electric whips, butter, egg yolk, powdered sugar, cocoa liqueur and Nescafé for a glossy cream. Stir in hazelnuts or nuts in at the end.

Mix the two creams together.

Put a nut bottom on serving dish and favor the cream. Put the second bottom. Sprinkle with icing sugar.

Can be served with fresh berries.