Hasselndlas kage (Hazlenut cake)

  1. preheat oven to 350
  2. Beat egg yolks till thick
  3. add suger & beat
  4. add ground nuts and mix well
  5. in another dish or mixer beat egg whites till stiff
  6. then fold in nut mixer into egg whites
  7. butter two.
  8. round cake trays
  9. add equel amount to each dish
  10. bake till cake springs back quicky when touched
  11. set aside to cool
  12. whipe cream frosting
  13. 1 pint whipping cream, 1/2 table spoon vanilla extract, 1/4 cup softend cream cheese, 1/4 cup unsweetend coco powder, suger to taste
  14. blend till thick
  15. when cake is cool poor cherry brandy on bottom layer
  16. spread rasberry jam over
  17. place top layer on
  18. frost with whipe cream frosting
  19. sprinkle chopped hazlenuts on top
  20. store in frig for about 15 mins to stiffen whipe frosting
  21. Hope you Enjoy this :)

egg yolks, suger, blanched almonds, nuts, egg whites, cherry brandy, rasberry, whipping cream, nuts

Taken from cookpad.com/us/recipes/333212-hasselnodlas-kage-hazlenut-cake (may not work)

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