A cake recipe for all foodies:
Separate the eggs. Beat the egg yolks, sugar, a little salt and the pulp of the vanilla pod (or vanilla sugar). When the mixture becomes creamy, add the flour, then the almonds and nuts. Finally, fold in the stiffly beaten egg whites.
Caution: the dough will be very firm, it must still be kneaded well. Pour the mixture into a greased loaf pan and bake at 170-180 degrees for about 1 hour (without convection, the baking time increases by about 5-10 min).
After baking, cool the cake briefly, turn it out, wrap it in a damp tea towel and leave it to cool for one night. The next day, cut the cake into fine slices with a bread slicer and place them one by one on a baking tray. Dry them in a heated oven at about 150 °C for ten minutes.
and Gertrud Bernig, Schoeppingen
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