NUSS TORTE (GERMAN NUT CAKE)
Steps:
- Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
- Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
- Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
- Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
- Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.
Nutrition Facts : ServingSize 1 slice, Calories 162 kcal, Fat 14 g, SaturatedFat 2 g, Carbohydrate 16 g, Cholesterol 140 mg, Protein 8 g, Sugar 11 g, Fiber 1 g
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
ZIMT NUSSKUCHEN (CINNAMON NUT CAKE)
This is a wonderful cake and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Bienenstich (Beesting Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rich Yeast Dough:.
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
- Roll the dough on a lightly floured surface to a 12x12 square.
- Brush with the melted butter.
- Sprinkle on the sugar and cinnamon and then top with the almonds.
- Fold one side over to within 1/2 inch of opposite side.
- Press the edges together and place on a greased baking sheet.
- Cover with plastic wrap, and let rise in a warm place until almost double.
- Bake at 375°F for 12 - 15 minutes or until golden brown.
- Cool.
- Frost with the icing.
- Icing:.
- Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
- Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
NUT CAKE (NUSSEN KUCHEN)
Worth making. Once you did, it's not hard. Very light in taste. If you like nuts you will like this. Version of a very old recipe.
Provided by glitter
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- If you like you can make the dough a day ahead.
- It is easier to work with.
- With a pastry blender, cut the butter into the flour.
- You want it to look like coarse meal.
- Cut in cream cheese.
- Flour your hands.
- Pour in milk a little at a time.
- Gentlely with your hand, mix the dough to form a ball.
- Don't over work the dough.
- At this point wrap in plastic wrap and refrigerate about 1-2 hr.
- best overnight.
- Filling: In a small bowl, beat 1 c.
- sugar into the yolks.
- Beat until light yellow and stiff.
- In a large bowl, beat egg whites until stiff.
- Slowly fold the yolk mixture into the whites.
- Mix the flour and walnuts together and gentley add to mixture.
- Try not to stir out all you egg whites.
- You want air to be left to keep this moist and light.
- Spray very lightly a 9x13" pan.
- Roll out 1/2 the dough.
- Put it in the bottom of the pan.
- Pour in your walnut mixture.
- Roll out the other half to fit over the top and fit closely around sides.
- Bake in a preheated oven at 350* for 35-40 min.
- Until the top is a golden brown.
- When cooled cut into squares.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 493.7, Fat 31.3, SaturatedFat 12.1, Cholesterol 150.9, Sodium 161.4, Carbohydrate 45.5, Fiber 2, Sugar 24.2, Protein 10.5
WALNUT-RAISIN CAKE
Another goody from McCalls Cooking School. Here's what the book says: "Here's a festive cake you can serve all through the year as well as on holidays. It's a light fruitcake, studded with raisins, nuts and cherries mellowed in bourbon, Southern style. Slice thinly and serve with coffee, sherry or even eggnog. It keeps well, and costs less than most fruitcake." Cook time does not include prep time for nuts/fruits. Make ahead a few days- it needs to mellow in the fridge.
Provided by CarbFiend
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
- On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
- Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
- Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
- Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
- Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.
Nutrition Facts : Calories 9496.4, Fat 470.1, SaturatedFat 201.6, Cholesterol 2212.6, Sodium 4304.2, Carbohydrate 1083.8, Fiber 40.3, Sugar 662.7, Protein 137.2
ENGADINER NUSSTORTE (SWISS NUT CAKE)
This recipe is from a swiss web site and has been posted here for the ZWT - 7 World Tour - Switzerland. Engadiner Nusstorte is a traditional sweet, caramelised nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 12" spring form pan and put aside until needed.
- For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
- Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
- Now add the cream immediately and let it boil down, remove from heat and allow to cool.
- For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
- Cut the dough into three peices, two of the same size and one slightly smaller.
- Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
- Form a roll with the third piece and place it on the sides of the spring form pan .
- Pour the filling evenly on the bottom, and then cover the cake with the top peice.
- Bake in the oven at lower level at 400°F for 40-45 minutes.
- Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
Nutrition Facts : Calories 723.8, Fat 42.1, SaturatedFat 17.3, Cholesterol 89.6, Sodium 206.7, Carbohydrate 82.1, Fiber 2.8, Sugar 48.9, Protein 9.2
GERMAN COFFEE CAKE WITH NUTS AND CHOCOLATE ( NUSSKUCHEN )
My most requested recipe. It also got me the sweetest compliment I ever had on my baking. - When the five year old french niece of my best friend came visiting with her parents she was very shy. When she had tasted a little of the cake she insisted that everone present, please try the cake immediately, because "c'est le meilleur gateau du monde" - it is the best cake in the world! And that is what my friends call it now when requesting it. :) - We like it topped with a dollop of sweetened whipped cream.
Provided by Inge 1505
Categories Breads
Time 2h
Yield 18 slices, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Note: Time for cooling is not included.
- Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
- Mix flour with baking powder.
- Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
- In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
- Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
- Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
- With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
- Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
- Fill batter evenly into pan.
- Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
- Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
- Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
- Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
- Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).
Nutrition Facts : Calories 1277.4, Fat 94.3, SaturatedFat 40, Cholesterol 431.7, Sodium 312.5, Carbohydrate 100.1, Fiber 10.1, Sugar 59.4, Protein 24.2
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