World’s best nut cake, stays moist and fluffy for at least 4 – 5 days


For the dough:

250 g butter, soft

6 eggs, separated

220 g sugar

100 g flour

1 pack of baking powder

1 cup milk

400 g hazelnuts, ground


For the filling:

300 g nuts, ground

120 g sugar

5 tbsp water

50 g cream

For the icing:

1 bar of couverture, dark


1. First stir the butter with the sugar and the 6 egg yolks until foamy. Then mix the flour with the baking powder and stir in.

Now add the milk and mix everything well. Then mix in the hazelnuts. Beat the 6 egg whites into stiff peaks and fold into the mixture. Stir together the ingredients for the filling. Grease a rectangular mold well and sprinkle with breadcrumbs (important, otherwise the cake will easily stick to the mold).

2. Bake at 200° (fan oven 180°) for approx. 45 to 50 minutes. If necessary, cover it with aluminum foil at the end so that it doesn’t get too dark. The cake is ready when no dough sticks to a shish kebab stick inserted into it.

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