Best German Carrot Hazelnut Cake Recipes

GERMAN HAZELNUT CAKE

Steps:

• Preheat the oven to 350F.
• Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before.
• Add the egg yolk (or the whole egg if you decided not to separate them) one by one and stir inbetween for about 1 minute.
• In a separate bowl, measure the flour and add the baking powder and a dash of salt. Mix well.
• Add 1/3 of the flour, stir just enough so the flour doesn't dust any more, than add another third of the flour and repeat until all the flour is in the dough.
• Add some hazelnut flour to the dough, alternate with some of the milk until both ingredients are mixt into the dough, also add the lemon zest - remember though to stir as little as possible. Just enough to have the ingredients mixed!
• If you separated your eggs, use a second bowl and whisk the egg whites until they are very stiff. Add them carefully to the dough and fold under the dough with a spoon.
• Bake for about 60 minutes, test with a wooden skrewer.

GERMAN HAZELNUT CAKE

Steps:

• Preheat oven to 350°F.
• Mix together the sugar, eggs and flavouring and set aside.
• In another bowl, cream the butter and gradually add it to the sugar mixture.
• Mix the flour, baking powder and ground nuts together.
• Add it to the sugar and butter mixture a spoonful at a time.
• Fold in the chocolate.
• Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
• Bake in preheated oven for 50 to 65 minutes.
• Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
• Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
• Dust the cooled cake with icing sugar.

GERMAN CARROT-HAZELNUT CAKE

Steps:

• In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
• In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
• Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
• Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
• Pour batter into a lightly greased 10-inch springform pan.
• Bake in a 325° oven for 50 minutes or until a pick comes out clean.
• Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
• To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
• Spread top and sides of cake with Chocolate Glaze.