Nut Cake with Fine Butter Cream

4.02
★★★★
(263 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

6 Egg yolks
1/2 Baking powder
400 grams Ground hazelnuts
6 Egg whites
as you like Breadcrumbs
100 grams Sugar
1 package Vanilla sugar
6 tablespoons Water
1 package Custard powder (vanilla flavor)
100 grams Sugar
500 milliliters Milk
20 Hazelnuts whole kernels
  Fat for the mold
250 grams Butter room temperature

🍽 Instructions

Combine the hazelnuts, baking powder and egg yolks. Beat the egg whites, water, sugar and vanilla sugar until stiff. Add the hazelnuts to the beaten egg whites and gently fold in. Grease a springform pan well and sprinkle with breadcrumbs. Pour the batter into the pan and bake at 170°C for 60 minutes.

Prepare a pudding using the pudding powder according to the package instructions, but with 100 g of sugar. Allow the pudding to cool to room temperature, stirring frequently to prevent a skin from forming.

Place the room temperature softened butter in a bowl. Stir the pudding into the butter very slowly (by teaspoonfuls at first) with a mixer.

Divide the cooled cake into three layers. Divide the buttercream into thirds as well. Put the first part of the buttercream on the first cake layer.

Place the second cake layer on top and spread the next part of buttercream. Place the third cake layer on top and spread the remaining buttercream over the entire cake.

If you have some cream left over, you can decorate the cake with the help of a piping bag. Finally, garnish with the whole hazelnuts.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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📝 Recipe Overview


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