Nut cake

Tuesday 2 February 2016
by  (^°^)
popularity : 3%

Here, before your eyes ,is the recipe for a delicious, mouth-watering, succulent nut cake. I first got the privilege to get my hands on this wonderful dessert at the French-German day. In my opinion this is the easiest and most amazing nut cake I have ever tasted. Now, lets get cooking!

Preparation Time;
- approx. 30min. without cooling
- bake in oven for approx. 25 min.
- comestible for 3 weeks in closed containers

- serves about 20 cookies
- baking tray; 40x30cm
- tin foil

Dough base;
- 225g flour
- 1teaspoon baking powder
- 100g sugar
- 1 packet vanilla sugar
- 1egg
- 1tbs water
- 100g butter

Toping;
- 150g butter
- 150g sugar
- 2 packets vanilla sugar
- 3 tbs water
- 100g ground nuts
- 200g grilled nuts
- 3 tbs apricot jam

Icing;
- 100g dark chocolate


1. Preheat the oven at approx. 180 C and grease the baking tray.

2. For the bottom dough base, sift the flour and the baking powder into a bowl. Add the other ingredients and mix with an electric beater, then progressively turn the speed up. Finish mixing with your hands to form a ball then set aside.

3. For the topping, put the butter, the sugar, the vanilla flavored sugar and the water in a sauce pan and heat slowly. Add the ground and grilled nuts then mix. Remove the pan from the heat and let it cool down for 10 min.

4. Spread the dough on a baking tray, then over that, lay the apricot jam and spread it evenly. Finally, add the topping over the jam and put the finished product in the oven for 25 min. It will be done once it becomes golden brown.

5. Lay the cake on a metal grill, then let it cool for 20 min. Cut the cake in squares (8x8cm) then slice it once in diagonal.

6. For the icing, break up the chocolate and melt it in a double boiler or micro-wave. Dip the two separate parts of the cake into the chocolate. Finally, lay them on a grill or baking paper and let them harden.

7. You may serve and enjoy!!!


How to? Spreading the bottom base dough is not easy; use the ”pat in the pan” technique. Spoon the dough onto the baking tray and then, starting in the middle, pat it into the baking tray outwards towards the edge with your fingers.

Translated from German Nut Nussëcken by Meline.