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Nusskuchen - Cinnamon and almond cake
🇩🇪Germany
•View in original language
(Português)
2 hour(s)
6 servings
Fernando Salles
@fernandoramos- Ingredients
- Recipe
- gems3 unit(s)
- sugar120 g
- milk125 ml
- fresh Heavy cream or cream50 g
- crushed champagne wafer200 g
- Cinnamon powder (2 tablespoons)2 tablespoon
- almond flour200 g
- Sicilian lemon juice (1 tsp)1 teaspoon
- Sicilian lemon zest (1 tsp)1 teaspoon
- Vanilla essence (4 drops)4 g
- baking powder (2 pinches)2 g
- Butter and flour and cinnamon powder for greasing the mold to taste
- Icing sugar (to sprinkle on top after baking) to taste
- Beat the egg yolks and sugar until you get a creamy white mixture.
- Slowly add milk and Heavy cream (or cream)
- Gradually add the crushed biscuits, cinnamon, almond flour, lemon juice and zest, vanilla essence and baking powder
- Unite a rectangular shape with butter and wheat flour mixed with a little cinnamon powder
- Pour the dough into the greased mold and bake in a preheated oven at 180ºC for about 10 to 15 minutes (depending on the oven)
- Remove from the oven, let rest for 1 hour, then unmold and sprinkle with icing sugar.
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