Best Tiroler Cake Recipes

TYROLEAN NUT CAKE (TIROLER NUSSKUCHEN)

Tyrolean Nut Cake (Tiroler Nusskuchen) image

You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.

Provided by Ursel

Categories World Cuisine Recipes European Austrian

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

⅞ cup unsalted butter, room temperature, plus more for baking dish
¼ cup dry bread crumbs
6 eggs
⅞ cup white sugar
3 teaspoons vanilla sugar
¾ cup dry white wine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 pinch salt
1 ½ cups ground hazelnuts
¾ cup chocolate chips, or to taste

Steps:

Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 432 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 7.7 g, SaturatedFat 11.9 g, Sodium 109 mg, Sugar 21.6 g

TIROLER CAKE

Tiroler Cake image

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake.

Provided by Chickee

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

125 g butter
125 g sugar
3 eggs
1 pinch salt
1/2 tablespoon vanilla sugar (or a little vanilla essence)
150 ml milk
250 g flour
1 tablespoon baking powder
80 g hazelnuts, processed to make fine crumbs
80 g dark chocolate

Steps:

Cream butter and sugar. Add eggs one at a time and salt, beat until you have a pale mass.
Add the vanilla sugar and the milk.
While stirring add the flour, the baking powder and the nut crumbs.
Cut the chocolate into small pieces and mix in (I pulse briefly in a food processor).
If you use a cake tin of 25 cm you have to bake it for about 45 minutes on 180°C A shorter pan will make a taller loaf.

Nutrition Facts : Calories 303.4, Fat 18.9, SaturatedFat 8.9, Cholesterol 76.8, Sodium 189.1, Carbohydrate 30.8, Fiber 2.6, Sugar 11, Protein 6.3

TIROLER CAKE

TIROLER CAKE image

Number Of Ingredients 12

Ingredients

Ingredients Notes
125g butter at room temperature At room temperature it'll be easy to mix with the egg yolks!
4 egg yolks We need the egg whites, don't throw them away.
a dash of salt Beat until light yellow and foamy.
200g sugar
120g flour
200g ground hazelnuts Add to the yolks and butter.
50g whole hazelnuts Coarsely grind them yourself. Texture is important so don't overdo it.
½ pack of baking powder If you don't buy it in packs of around 16g, just use a teaspoon of baking powder. The cake is not supposed to be fluffy! Mix with the dough. This is when you use your hands to really get into it
150g good dark chocolate I like Crémant by Cailler; "cocoa solids: 46% minimum"; buy cheap chocolate and you deserve a cheap cake. Break it into little pieces and add to the dough.
4 egg whites Beat until stiff but not dry and carefully fold into the dough you already have. This looks tricky, but it's easy.
Pour into a baking pan that you greased with some butter. Don't forget that it will rise, so don't worry if it doesn't seem to fill the pan.

Steps:

The entire thing should have taken you half an hour, including doing the dishes. Bake at the bottom of your oven, 180°C, for anything between 30 and 60 minutes until a toothpick inserted into the centre comes out clean. In my oven it's around half an hour.