Celebration Nut Cake Recipe
Personally, I think that this Celebration Nut Cake recipe is the best in the world, that is why I am excited about sharing this with you. This Celebration Nut Cake when served as a Dessert will bring happiness in your dining room. The most important ingredient in Celebration Nut Cake is Nuts. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
5 eggs, separated
1/2 cup (100 g) sugar
1 cup (100 g) ground hazelnuts
3 tablespoons (20 g) all-purpose flour, sifted
1/4 teaspoon almond extract
Filling & Frosting:
2 tablespoons (15 g) cornstarch
2 tablespoons (25 g) granulated sugar
2/3 cup (150 ml) milk
2 egg yolks, beaten
1 teaspoon vanilla extract
7 oz. (200 g) almond paste
Scant 1 cup (100 g) powdered sugar, sifted
3 to 5 tablespoons (50 to 75 ml) lemon juice
Walnut halves
Directions
Grease an 8-inch (20-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, beat egg yolks and sugar in a large bowl until pale and crearny.
Fold in hazelnuts, flour and almond extract.
Beat egg whites until stiff; fold into egg yolk mixture.
Turn batter into pan.
Bake cake 40 minutes or until a wooden pick inserted in center comes out clean.
Cool overnight on a rack.
To make filling and frosting, blend cornstarch, granulated sugar, a little milk and egg yolks.
Bring remaining milk to a boil.
Stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring back to a boil.
Cook a few seconds, stirring constantly until thickened.
Cool, stirring frequently.
Cut cake into 2 layers.
Spread 1 layer with filling; top with second layer.
Knead almond paste to soften.
On a surface sprinkled with powdered sugar, roll out almond paste to a round large enough to cover top and sides of cake.
Press onto cake.
Blend powdered sugar with enough lemon juice to give a coating consistency.
Spread over cake.
Decorate with walnut halves.
Preheat oven to 375°F (190°C).
To make cake, beat egg yolks and sugar in a large bowl until pale and crearny.
Fold in hazelnuts, flour and almond extract.
Beat egg whites until stiff; fold into egg yolk mixture.
Turn batter into pan.
Bake cake 40 minutes or until a wooden pick inserted in center comes out clean.
Cool overnight on a rack.
To make filling and frosting, blend cornstarch, granulated sugar, a little milk and egg yolks.
Bring remaining milk to a boil.
Stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring back to a boil.
Cook a few seconds, stirring constantly until thickened.
Cool, stirring frequently.
Cut cake into 2 layers.
Spread 1 layer with filling; top with second layer.
Knead almond paste to soften.
On a surface sprinkled with powdered sugar, roll out almond paste to a round large enough to cover top and sides of cake.
Press onto cake.
Blend powdered sugar with enough lemon juice to give a coating consistency.
Spread over cake.
Decorate with walnut halves.
