Ingredients:
- Dough:
- 200 g [or 6.8 0.00] Flour
- 100 g [or 3.4 0.00] Sugar
- 100 g [or 3.4 0.00] butter (room temp)
- 1 egg
- Filling:
- 3 eggs
- 100 g [or 3.4 0.00] sugar
- 125 g [or 4.25 0.00] ground nuts
Directions:
This recipe can be used to contain fresh fruit, such as blueberries, peaches, or apples. The same base is used as in the Rhubarb Streusel cake. Do only use very dry fruits, when the fruit is wet the nut mixture clumps too easily.
This cake has a hard bottom crust.
For base:
Combine dry, add butter & egg, make dough.
Press 2/3 dough into bottom of springform, take 1/3 and roll, press 1/2 way up side.
For filling:
Separate eggs.
Mix egg whites and a bit of the sugar until stiff peaks & set aside.
Mix egg yolks, remaining sugar, ground nuts.
Fold in fruit and egg white mix.
Bake at 375F for about 40m.
This cake has a hard bottom crust.
For base:
Combine dry, add butter & egg, make dough.
Press 2/3 dough into bottom of springform, take 1/3 and roll, press 1/2 way up side.
For filling:
Separate eggs.
Mix egg whites and a bit of the sugar until stiff peaks & set aside.
Mix egg yolks, remaining sugar, ground nuts.
Fold in fruit and egg white mix.
Bake at 375F for about 40m.
Category:
Cake
Source:
Christel Schafer