Nusskuchen - Cinnamon and almond cake

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Nusskuchen - Cinnamon and almond cake

Name: Nusskuchen - Cinnamon and almond cake
Prep time: 2 h
Total time: 2 h
Yield: 6 Porções
Ingredients: 3 unit(s) gems; 120 g sugar; 125 ml milk; 50 g fresh Heavy cream or cream; 200 g crushed champagne wafer; 2 tablespoon Cinnamon powder (2 tablespoons); 200 g almond flour; 1 teaspoon Sicilian lemon juice (1 tsp); 1 teaspoon Sicilian lemon zest (1 tsp); 4 g Vanilla essence (4 drops); 2 g baking powder (2 pinches); to taste Butter and flour and cinnamon powder for greasing the mold; to taste Icing sugar (to sprinkle on top after baking)

🇩🇪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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Nusskuchen - Cinnamon and almond cake

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