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
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
TIROLER CAKE
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
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
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