German Hazelnut Cake

Introduction

History

This recipe has been passed down through generations in Germany, where hazelnuts are a popular ingredient in many traditional desserts. The combination of ground hazelnuts and whipped egg whites creates a light and fluffy cake that is simply irresistible.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and airy texture in the cake.

- Be careful not to overmix the batter, as this can result in a dense and heavy cake.

- Allow the cake to cool completely before adding the whipped cream topping to prevent it from melting.

Serving Suggestions

Serve slices of German Hazelnut Cake with a dollop of whipped cream and a sprinkle of chopped hazelnuts for an extra touch of elegance.

Cooking Techniques

Folding the whipped egg whites into the batter gently will help maintain the cake's light and airy texture.

- Baking the cake in a springform pan will make it easier to remove and serve.

Ingredient Substitutions

If you don't have ground hazelnuts, you can use almond flour or another nut flour as a substitute.

- You can use granulated sugar or a sugar substitute in place of the sugar in this recipe.

Make Ahead Tips

You can prepare the cake ahead of time and store it in the refrigerator for up to 2 days. Add the whipped cream topping just before serving.

Presentation Ideas

Decorate the top of the cake with fresh berries, edible flowers, or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve German Hazelnut Cake with a cup of coffee or a glass of dessert wine for a delightful pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of German Hazelnut Cake contains approximately 300 calories.

Carbohydrates

Each serving of German Hazelnut Cake contains approximately 25 grams of carbohydrates.

Fats

This cake is rich in fats, with each serving containing around 15 grams.

Proteins

There are about 6 grams of protein in each serving of German Hazelnut Cake.

Vitamins and minerals

Hazelnuts are a good source of vitamin E, magnesium, and copper, which are all essential nutrients for overall health.

Alergens

This recipe contains hazelnuts and eggs, which may be allergens for some individuals. Please be mindful of any food allergies when serving this cake.

Summary

German Hazelnut Cake is a rich and indulgent dessert that is high in fats and carbohydrates. It also provides a good amount of protein and essential vitamins and minerals.

Summary

German Hazelnut Cake is a classic dessert that is sure to impress your guests with its rich and nutty flavor. This recipe is easy to make and can be customized with different toppings and variations to suit your taste preferences. Enjoy a slice of this delicious cake with a cup of coffee or tea for a delightful treat.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for German Hazelnut Cake. It was a warm summer day, and I was visiting my Aunt Gertrude in her quaint little cottage nestled in the rolling hills of Bavaria. Aunt Gertrude was known far and wide for her delicious baked goods, and I had always admired her culinary skills.

As I entered her cozy kitchen, the sweet aroma of vanilla and toasted hazelnuts filled the air. Aunt Gertrude greeted me with a warm smile and a twinkle in her eye. "I have something special to show you today, my dear," she said as she handed me a worn and weathered recipe card.

"This is my recipe for German Hazelnut Cake," she explained. "It has been passed down through our family for generations, and now I am passing it on to you."

I studied the recipe card, taking in the simple yet precise instructions. The ingredients were humble – flour, sugar, eggs, butter, hazelnuts – but I could tell that the magic was in the method. Aunt Gertrude patiently walked me through each step, demonstrating the proper way to cream the butter and sugar, fold in the ground hazelnuts, and gently fold in the whipped egg whites.

As we worked side by side in her sunlit kitchen, I felt a sense of connection to my family's culinary heritage. I could almost imagine my ancestors gathered around a hearth, baking this cake with the same love and care that Aunt Gertrude was showing me now.

Finally, the cake was ready to go into the oven. Aunt Gertrude placed it carefully inside, and we sat down at her kitchen table to enjoy a cup of tea while we waited for it to bake.

As the cake rose and filled the kitchen with its warm, nutty scent, Aunt Gertrude began to tell me the story behind the recipe. She explained that hazelnuts had always been plentiful in Bavaria, and that this cake was a favorite treat for special occasions and holidays.

She told me about the time when she was a young girl, helping her own grandmother bake this cake for Christmas Eve. The whole family had gathered around the table, laughing and sharing stories as they savored each delicious bite.

As the cake finished baking, Aunt Gertrude pulled it out of the oven and placed it on a wire rack to cool. The golden crust crackled as it cooled, and I could hardly wait to taste a slice.

When the cake had cooled sufficiently, Aunt Gertrude sliced it into generous portions and served me a piece on a delicate china plate. The first bite was pure bliss – rich and nutty, with a hint of sweetness and a light, airy texture.

I savored each bite, letting the flavors linger on my tongue as I thought about the generations of women who had passed down this recipe with such love and care. I felt a deep sense of gratitude for Aunt Gertrude and the gift she had given me that day.

As I finished my slice of cake, Aunt Gertrude smiled at me and patted my hand. "Now you have the recipe for German Hazelnut Cake, my dear," she said. "Share it with your own family and friends, and keep our culinary heritage alive."

And so I did. Over the years, I have made Aunt Gertrude's German Hazelnut Cake countless times, sharing it with loved ones and passing it on to the next generation. Each time I bake it, I am transported back to that sunny day in Aunt Gertrude's kitchen, learning a treasured family recipe that will always hold a special place in my heart.

Categories

| Christmas Desserts | German Recipes | Hazelnut Recipes |

Recipes with the same ingredients