Best Tyrolean Nut Cake Tiroler Nusskuchen Recipes

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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

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

GUGELHUPF



Gugelhupf image

Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").

Provided by Lena

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 ⅓ cups unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
3 large eggs, at room temperature
4 large egg yolks, at room temperature
3 teaspoons lemon zest
2 teaspoons vanilla sugar
⅓ cup raisins
4 large egg whites, at room temperature
¾ cup white sugar
2 cups all-purpose flour, sifted
2 tablespoons confectioners' sugar for dusting

Steps:

  • Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
  • Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
  • Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g

VIENNESE CHOCOLATE-NUT CAKE



Viennese Chocolate-Nut Cake image

Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Provided by christlk

Categories     World Cuisine Recipes     European     Austrian

Time 1h30m

Yield 10

Number Of Ingredients 8

1 ¼ cups margarine
1 ¼ cups white sugar
4 eggs
1 cup all-purpose flour
1 cup cornstarch
1 cup ground hazelnuts
6 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g

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