TYROLEAN NUT CAKE (TIROLER NUSSKUCHEN)
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
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
NUSSTORTE (NUT CAKE)
This recipe is a more simplified version of the swiss nut cakes (Engadiner Nusstorte). Because of the whipped cream frosting, this cake will not keep for very long.
Provided by Member 610488
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter.
- Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack.
- While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
- When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
- Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.
Nutrition Facts : Calories 510.2, Fat 37.3, SaturatedFat 14, Cholesterol 158.5, Sodium 88.6, Carbohydrate 37.3, Fiber 1.9, Sugar 27.1, Protein 8.8
ENGADINER NUSSTORTE (NUT CAKE)
A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.
Provided by Chickee
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Mix flour, rind, salt and egg on high speed until a dough is formed.
- Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
- In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
- Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
- Add the honey, heat until it reaches a rolling boil.
- Add nuts and stir well. Remove from the heat and allow to cool.
- Mix well and allow to cool.
- Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
- Pour in the cooled filling.
- Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
- Paint the top of the cake lightly with whisked egg yolk.
- Cook the cake at about 180 degrees for 50-60 minutes.
- Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.
Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4
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