Hasselndlas kage (Hazlenut cake) – a delicious recipe with egg yolks, suger, blanched almonds, nuts, egg whites, cherry Brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 350
2
Beat egg yolks till thick
3
add suger & beat
4
add ground nuts and mix well
5
in another dish or mixer beat egg whites till stiff
6
then fold in nut mixer into egg whites
7
butter two.
8
round cake trays
9
add equel amount to each dish
10
bake till cake springs back quicky when touched
11
set aside to cool
12
whipe cream frosting
13
1 pint whipping cream, 1/2 table spoon vanilla extract, 1/4 cup softend cream cheese, 1/4 cup unsweetend coco powder, suger to taste
14
blend till thick
15
when cake is cool poor cherry brandy on bottom layer
16
spread rasberry jam over
17
place top layer on
18
frost with whipe cream frosting
19
sprinkle chopped hazlenuts on top
20
store in frig for about 15 mins to stiffen whipe frosting
21
Hope you Enjoy this :)
885
kcal
Calories
67
g
Fat
11
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 egg yolks, 2/3 cup suger, 3/4 cup blanched almonds (grounded), 3/4 cup hazle nuts (grounded), and more.
Yes, Hasselndlas kage (Hazlenut cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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