Swiss Nut Cake – a delicious recipe with butter, eggs, sugar, walnuts, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160 degrees Celsius.
2
Grease a bundt pan.
3
In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.
4
Add 4 tablespoons of fructose (or 200 grams of sugar) and continue beating until the mixture lightens in color.
5
Add the nuts, granulated sugar, vanilla extract, and lemon zest and mix until combined.
6
Separately, whisk the egg whites together with the remaining 2 tablespoons of fructose (or remaining 100 grams of sugar) until stiff peaks form. Carefully fold this into the first mixture.
7
Fill the bundt pan making sure it is no more than 3/4 of the way full. Bake 30 to 40 minutes.
8
Let cool a few minutes and then remove from bundt pan. Heat the raspberry jam slightly and drizzle this over the nut cake.
1266
kcal
Calories
106
g
Fat
46
g
Carbs
34
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 8 ingredients. The key ingredients include: 5/8 cup butter room temperature, 6 eggs separated, 6 tablespoons fructose or 300 gr. sugar, 3 1/4 cups walnuts or hazelnuts, finely ground, and more.
Yes, Swiss Nut 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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