Nut Cream Cake Recipe

Name: Nut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. sugar; 1 c. butter or margarine; 3 eggs, separated; 2 c. cake flour; 2 Tbsp. grated orange rind; 2 Tbsp. grated lemon rind; 1 tsp. baking powder; 1 tsp. baking soda; 1 c. ground walnuts; 3/4 c. sour cream

Servings: persons

1 c. sugar
1 c. butter or margarine
3 eggs, separated
2 c. cake flour
2 Tbsp. grated orange rind
2 Tbsp. grated lemon rind
1 tsp. baking powder
1 tsp. baking soda
1 c. ground walnuts
3/4 c. sour cream

1
Cream butter with sugar, then add the egg yolks and grated rinds; beat until light and fluffy.
2
Sift flour, baking powder and soda together.
3
Stir 2 tablespoons of this mixture into the nuts. Fold nuts, dry ingredients and sour cream into the egg yolk mixture.
4
Lastly, beat the egg whites until stiff and fold in lightly.
5
Butter and flour a spring-form cake pan.
6
Turn in the mixture and bake at 350u00b0 for 1 hour, or until the cake tests done. Remove from the oven.
7
Let stand 5 minutes.
8
Remove the spring sides of the pan.
9
Dust with powdered sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sugar, 1 c. butter or margarine, 3 eggs, separated, 2 c. cake flour, and more.

Yes, Nut Cream 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.

Nut Cream Cake

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