Hasselndlas kage (Hazlenut cake)
- 9 egg yolks
- 2/3 cup suger
- 3/4 cup blanched almonds (grounded)
- 3/4 cup hazle nuts (grounded)
- 9 egg whites
- 1/4 cup cherry Brandy
- 1/4 cup Rasberry jam
- 1 pints whipping cream
- 1/4 cup chopped hazle nuts
- preheat oven to 350
- Beat egg yolks till thick
- add suger & beat
- add ground nuts and mix well
- in another dish or mixer beat egg whites till stiff
- then fold in nut mixer into egg whites
- butter two.
- round cake trays
- add equel amount to each dish
- bake till cake springs back quicky when touched
- set aside to cool
- whipe cream frosting
- 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
- blend till thick
- when cake is cool poor cherry brandy on bottom layer
- spread rasberry jam over
- place top layer on
- frost with whipe cream frosting
- sprinkle chopped hazlenuts on top
- store in frig for about 15 mins to stiffen whipe frosting
- 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)