FOOD THYMES
SPRING 2013
Fine Nut Cake By Maria Inauen
Ingredients: 4 egg yolks, 4 egg whites 200 grams sugar 200 grams hazelnuts (finely grated) 4 tbsp. hot water 1 tbsp. rum 1 pinch salt 4 tbsp. flour (white) 2 tsp. baking powder Jam (to use as spread) and ΒΌ liter whipped cream and chocolate chips for decoration Start by beating the egg whites until you have a stiff mass. Beat egg yolks, hot water and sugar until it reaches a creamy consistency. Add rum and salt and fold in the stiff mass of egg whites. Then add the nuts. Lastly, sieve the flour and the baking powder onto the dough and then gently fold it in. Use a round cake pan, layer with parchment paper. Pour in your dough and bake at 350 degrees for 35 -45 minutes. Let cool and then cut the cake in half. Spread the jam onto one part of the cake and add about half of the whipped cream. Fold the cake together and put a thin layer of jam on top of the cake. Add whipped cream and chocolate chips for decoration. Guten Appetit?
15