A great cake recipe for any occasion:
3 eggs (separate, wt.-cl. 2) Fat for for the mold Yield: Besides.
1. toast ground hazelnuts in a dry frying pan until golden brown.
Slide juice pan of oven onto bottom rack of oven and fill three-quarters full with lukewarm water. Preheat oven to 200 °C (gas 3). 2. beat the egg yolks with 50 g sugar and 2 tbsp. rum until creamy. Mix the flour and ground nuts together and fold in. Whip the egg whites with a pinch of salt until stiff and fold into the mixture. 4. fill the dough into a greased cake pan of 1 and a eighth liters and cover with aluminum foil. put in a water bath and cook for 1 hour.
In the meantime, make the custard according to package directions and season with the remaining rum.
Turn the pudding out of the mold onto a plate and garnish with the chopped hazelnuts and the whole hazelnuts. Pour a little bit of vanilla sauce, add the rest to the table.
As a menu suggestion: Entrée: beet with horseradish sour cream or crème fraiche Main course: Cucumber vegetables in mustard-caper sauce Dessert: Hazelnut pudding Per unit
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