Friday, November 4, 2011

Nusskuchen (pound nut cake)

i'm bored...

Nusskuchen sounds romantic...

recently, my husband doni took me out to collect a package from a postage/delivery company.. ooo i thought there you go again.. what else did u bought this time... i'm quiet concern about the spending money on online shopping.. seems a small package.. he was driving and asked me to open it in that car.... i said" can we just wait at home?" he just said no no no.. i want to see the item that i bought now... can't hardly wait though.. okay2.. fine.. without no heart feeling... i opened it and wallah.. it was a baking book.(because im not a gadget person). and im grinning not shouting or else people will said that whose wife is that insane?? i consider this as my 9th anniversary gift from him... cause we are not kinda celebrate any occasion even a birthday.. thank u so much...

so i dedicate this recipe to Mr Doni eventhough he is not a cake man..

just like making other everyday cakes, this is just another version of german cake which translates as a nut cake.. a cake which contains comes it many forms, different of nuts, fillings, but this one contains hazelnuts give it a rich, crunchy texture,toppped with melted chocolate.

this recipe comes with a filling but i just make it at basic.. hazelnut + chocolate = a hint of good taste of Nutella


40 gm toasted ground hazelnuts
100 gm butter
100 gm sugar
2 eggs
1 tsp instant coffee +1 tbsp warm milk (dissolved)
100 gm self raising flour

for the filling : i didn't make this

450 gm apple
2 tbsp apricot jam
juice and zest of 1 lemon


50 gm plain chocolate melted using double boiler

How to make?

  • Pre heat the oven 190'c.Grease a pan and line with baking parchment.
  • Beat the butter and sugar until light and fluffy.Gradually beat in the egg yolks and stir in the prepared nuts.
  • Add in the coffee .Fold the mixture
  • In separate bowl, whisk the egg whites until they form soft peak and then gently fold into the mixture.Turn the cake into the prepared pan.
  • Bake in the oven about 25 mins or until well risen and the top of the cake springs back when lightly pressed.Leave it cool.

If u are making the filling...

  • peel,core and slice the apples and put it in the pan with apricot jam, lemon zest and juice.Cover and cook vey gently until the apples are soft.Leave to cool.
  • Cut the cake in half and sandwich the sliced together with the cooled apple mixture.

Chocolate topping:

  • Melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally.Spread over the top of the cake and leave to set.

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