posted by cowgirl 11-09-100 7:47 AM
German Nut Layer Cake (Nußtorte)
300 grams ground hazelnuts, roasted
7 eggs
3/4 cup (150 g.) extra fine sugar
1 tsp. vanilla
50 g. finely ground wafers, preferably ladyfingers
glaze:
100 g. apricot preserves
200 g. icing sugar
3 tbsp. lemon juice
for decorating:
30 g. sliced almonds, toasted
150 g. nougat (you might use a good milk chocolate if nut-nougat isn’t available)
50 g. butter
16 walnut halves
Separate the eggs and beat the yolks with sugar and vanilla until spongy. Beat the whites with a pinch of salt and the remaining sugar until stiff. Mix nuts and wafer crumbs. Gently fold the egg white into the yolk-sugar-mix, then fold in nut-wafer mix.
Bake in a 11 inch springform pan, only bottom greased at 360°F (180°C) about 45 minutes, be sure to check occasionally. Let cake cool in pan, once cooled invert on a platter.
Bring the jam to a boil and spread over sides and surface of cake. Make an icing of sugar and lemon juice, ice cake evenly. Sprinkle the sides with almonds, divide top in 16 slices, garnish each with a walnut halve.
Cream nougat (or melted chocolate, be sure to refrigerate the mass before using then) and butter, make a little tuff at each walnut halve.