HAZELNUT CAKE (NUSSSHAUMTORTE)
Steps:
- Preheat oven to 350 degrees. Beat egg yolks and sugar until thick and sticky. Grind the nuts finely (but not too fine) and toast them lightly.
- Beat the egg whites until stiff and mix with the bread crumbs. Fold in the sugar-egg yolk mixture and the nuts.
- Butter and lightly flour a nine-inch spring-form pan. Pour batter into pan and bake for 30 minutes. The cake is done when a skewer inserted in the center comes out clean.
- Meanwhile, make the coffee cream. Beat the butter until smooth and add the sugar. Beat until pale. Add the coffee and hazelnuts and mix thoroughly.
- When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.
- Meanwhile, make the glaze. Sieve the powdered sugar into a saucepan and add the egg white and espresso. Warm slightly, stirring constantly, until you have a glaze.
- Glaze the cake. Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat. Bring the mixture to a boil and cook until it turns a rich golden brown. With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper. When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 14 grams, Carbohydrate 84 grams, Fat 22 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 93 milligrams, Sugar 74 grams, TransFat 0 grams
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