Swiss Nut Cake

• 5/8 cup butter room temperature
• 6 eggs separated
• 6 tablespoons fructose or 300 gr. sugar
• 3 1/4 cups walnuts or hazelnuts, finely ground
• 5/8 tablespoon granulated sugar
• 1 vanilla extract splash
• 1 lemon
• 1 bottle raspberry jam

1. Preheat the oven to 160 degrees Celsius.
2. Grease a bundt pan.
3. In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.
4. Add 4 tablespoons of fructose (or 200 grams of sugar) and continue beating until the mixture lightens in color.
5. Add the nuts, granulated sugar, vanilla extract, and lemon zest and mix until combined.
6. Separately, whisk the egg whites together with the remaining 2 tablespoons of fructose (or remaining 100 grams of sugar) until stiff peaks form. Carefully fold this into the first mixture.
7. Fill the bundt pan making sure it is no more than 3/4 of the way full. Bake 30 to 40 minutes.
8. Let cool a few minutes and then remove from bundt pan. Heat the raspberry jam slightly and drizzle this over the nut cake.

butter, eggs, sugar, walnuts, sugar, vanilla, lemon, raspberry jam

Taken from www.yummly.com/recipe/Swiss-Nut-Cake-626824 (may not work)