Almond and Hazelnut Cake

A traditional old-fashioned cake with almonds and hazelnuts, rich and full of flavor.

Ingredients

Sponge Cake

• 6 eggs
• 200 g sugar
• 150 g ground almonds and hazelnuts
• 100 g all-purpose flour
• 50 g sharp flour
• baking powder
• 100 ml oil
• 100 ml milk

Cream

• 3 eggs
• 200 ml milk
• 30 g all-purpose flour
• 250 g powdered sugar
• 200 g almonds and hazelnuts
• a little rum
• a little vanilla

Chocolate Glaze

• 50 ml milk
• 50 g butter
• 120 g sugar
• 150 g chocolate

Preparation

Sponge Cake

1. Mix the eggs and sugar until the mixture becomes light and foamy.

2. Add the flour, then gently stir in the ground almonds and hazelnuts by hand.

3. Grease the baking pan with butter.

4. If you want a taller cake, use a 24 or 26 cm pan. For a lower cake use a 30 cm pan.

5. Bake at 160°C for about 45 minutes, but keep in mind that every oven bakes differently. Check the center before removing it from the oven.

6. Once the sponge cake cools, cut it into one or two layers.

Cream

1. Divide the milk into two parts.

2. Mix eggs and flour into one part.

3. Heat the other part with half of the butter and sugar.

4. Before it boils, slowly stir in the egg and flour mixture.

5. Cook for a few minutes on very low heat until you get a pudding-like cream.

6. As the cream starts cooling, slowly mix in the remaining butter so it melts evenly.

7. After that add the remaining almonds and hazelnuts.

Final Step

1. Spread the cooled cream over the cooled sponge cake.

2. Pour melted chocolate over the top of the cake.

3. Place the cake in the refrigerator to cool completely.

Tip

It is best prepared a day earlier because the sponge cake becomes even juicier and richer overnight.