GERMAN NUT CAKE
This old time passed down recipe was given to me by a dear friend. The cherries and walnuts in big bite size adds to the charm of this wonderful cake. The cinnamon sugar dusting adds a crunchy outside texture to this cake...Yum Yum!
Provided by llk2day
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream together the two cups of sugar, vanilla, margarine, and eggs.
- Add the sour cream and blend well.
- Add the dry ingredients (except the set aside ingredients).
- Blend together well.
- Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
- Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
- Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
- Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
- Enjoy!
Nutrition Facts : Calories 581.9, Fat 33.6, SaturatedFat 7.1, Cholesterol 72, Sodium 346.7, Carbohydrate 66, Fiber 2.7, Sugar 46.9, Protein 7.8
GERMAN HAZELNUT CAKE
An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together the sugar, eggs and flavouring and set aside.
- In another bowl, cream the butter and gradually add it to the sugar mixture.
- Mix the flour, baking powder and ground nuts together.
- Add it to the sugar and butter mixture a spoonful at a time.
- Fold in the chocolate.
- Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
- Bake in preheated oven for 50 to 65 minutes.
- Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
- Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
- Dust the cooled cake with icing sugar.
Nutrition Facts : Calories 568, Fat 41, SaturatedFat 16.5, Cholesterol 129.3, Sodium 321.4, Carbohydrate 45.7, Fiber 4, Sugar 21.1, Protein 9.8
GERMAN COFFEE CAKE WITH NUTS AND CHOCOLATE ( NUSSKUCHEN )
My most requested recipe. It also got me the sweetest compliment I ever had on my baking. - When the five year old french niece of my best friend came visiting with her parents she was very shy. When she had tasted a little of the cake she insisted that everone present, please try the cake immediately, because "c'est le meilleur gateau du monde" - it is the best cake in the world! And that is what my friends call it now when requesting it. :) - We like it topped with a dollop of sweetened whipped cream.
Provided by Inge 1505
Categories Breads
Time 2h
Yield 18 slices, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Note: Time for cooling is not included.
- Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
- Mix flour with baking powder.
- Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
- In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
- Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
- Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
- With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
- Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
- Fill batter evenly into pan.
- Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
- Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
- Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
- Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
- Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).
Nutrition Facts : Calories 1277.4, Fat 94.3, SaturatedFat 40, Cholesterol 431.7, Sodium 312.5, Carbohydrate 100.1, Fiber 10.1, Sugar 59.4, Protein 24.2
ENGADINER NUSSTORTE (NUT CAKE)
A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.
Provided by Chickee
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Mix flour, rind, salt and egg on high speed until a dough is formed.
- Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
- In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
- Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
- Add the honey, heat until it reaches a rolling boil.
- Add nuts and stir well. Remove from the heat and allow to cool.
- Mix well and allow to cool.
- Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
- Pour in the cooled filling.
- Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
- Paint the top of the cake lightly with whisked egg yolk.
- Cook the cake at about 180 degrees for 50-60 minutes.
- Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.
Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4
SWEDISH NUT CAKE
Make and share this Swedish Nut Cake recipe from Food.com.
Provided by Christine
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For Cake, mix the first 7 ingredients together VERY WELL by hand.
- Bake for 35-45 minutes at 350*.
- Mix all Frosting ingredients together and spread on cake after it cools.
Nutrition Facts : Calories 763.2, Fat 32, SaturatedFat 14.2, Cholesterol 108.2, Sodium 584.7, Carbohydrate 113.9, Fiber 3.1, Sugar 84.3, Protein 9.6
GERMAN ROASTED NUTS
Great tasting German-style roasted nuts you get at fairs and festivals!
Provided by Anonymous
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
- Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
- Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
- Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 22 g, Cholesterol 3.8 mg, Fat 17.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 229.9 mg, Sugar 12.4 g
More about "german nut cake recipes"
GERMAN HAZELNUT CAKE - NUSSKUCHEN ⋆ MY GERMAN RECIPES
From mygerman.recipes
5/5 (1)Category Afternoon CoffeeCuisine GermanTotal Time 1 hr 25 mins
GERMAN BUTTERCREAM CAKE - ESTER KOCHT
From esterkocht.com
GERMAN HAZELNUT CAKE NUSSKUCHEN | TRADITIONAL …
From theomaway.com
10 BEST GERMAN TORTE RECIPES | YUMMLY
From yummly.com
GERMAN HAZELNUT TORTE RECIPE MADE JUST LIKE OMA
From quick-german-recipes.com
NUT STOLLEN - ALL TASTES GERMAN
From alltastesgerman.com
RECIPES FOR AUTHENTIC GERMAN CAKES AND DESSERTS
From germanfoods.org
OMA'S BEST GERMAN CAKES ~ KUCHEN & TORTEN
From quick-german-recipes.com
NUSS TORTE (GERMAN NUT CAKE) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
4.8/5 (6)Category Dessert, SweetsCuisine GermanCalories 162 per serving
GERMAN NUT CAKE | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 5 minsCalories 309 per serving
EASY GERMAN BUNDT CAKE - SANDKUCHEN - CHEERFUL COOK
From cheerfulcook.com
NUT PASTRY "NUSSGEBäCK" - GERMAN DESSERT RECIPE - COOK HOMEY
From cookhomey.com
20 TRADITIONAL GERMAN CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GERMAN NUT CAKE - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
GERMAN PASTRY - NUT ROLLS - NUSSSCHNECKEN - ALL TASTES GERMAN
From alltastesgerman.com
GERMAN STICKY BUNS • RED CURRANT BAKERY - FOOD PHOTOGRAPHY
From redcurrantbakery.com
10 MOST POPULAR GERMAN CAKES - TASTEATLAS
From tasteatlas.com
26 AUTHENTIC GERMAN DESSERTS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
QUICK CHOCOLATE NUT CAKE (SCHOKONUSSKUCHEN) - MY DINNER
From mydinner.co.uk
GERMAN HAZELNUT & MARZIPAN CAKE – A FESTIVE CAKE FOR NUT LOVERS
From cinnamonandcoriander.com
GERMAN NUT CAKE – NéMET DIóS TORTA - FLOORCOOKIES
From floorcookies.com
NUSSECKEN (GERMAN NUT BARS) - RECIPES FROM EUROPE
From recipesfromeurope.com
OMA'S FRANKFURTER KRANZ RECIPE ~ GERMAN CROWN CAKE
From quick-german-recipes.com
GERMAN NUT CAKE - RECIPES - PAGE 8 | COOKS.COM
From cooks.com
17 TRADITIONAL GERMAN CAKE RECIPES | ALLRECIPES
From allrecipes.com
GERMAN NUT STRUDEL RECIPE • RED CURRANT BAKERY
From redcurrantbakery.com
GERMAN NUT CAKE - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
GERMAN NOUGAT (NUSS-NOUGAT ROHMASSE) - THE DARING GOURMET
From daringgourmet.com
GERMAN NUT CAKE - PLAIN.RECIPES
From plain.recipes
BEST GERMAN CAKES: WHAT TO EAT WHEN YOU VISIT GERMANY
From internationaldessertsblog.com
GERMAN NUT CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GERMAN NUT CAKE - RECIPE | COOKS.COM
From cooks.com
GERMAN NUT CAKE - RECIPES | COOKS.COM
From cooks.com
GERMAN NUT CAKE | MIDWEST LIVING
From midwestliving.com
GERMAN NUT CAKE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
GERMAN NUT CAKE RECIPE - FOOD.COM
From pinterest.ca
ACHTUNG! THESE 30 GERMAN DESSERTS ARE YOUR HEROES FOR AN …
From cookingchew.com
GERMAN NUT CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
GERMAN NUT CAKE RECIPE BY AMERICAN.FIESTA | IFOOD.TV
#time-to-make #course #cuisine #preparation #occasion #desserts #german #easy #european #dinner-party #holiday-event #cakes #brunch #4-hours-or-less
You'll also love