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🍰 Crunchy Nut Cake with Caramel Glaze

485 kcal · 30 min · 4 servings

Ingredients

• 50 g flour
• 1 egg yolk
• 20 g sugar
• 20 g butter
• 1 pinch salt
• 70 g red cherries
• 40 g citron
• 80 g cashew nuts
• 3 eggs
• 100 g butter
• 100 g sugar
• 1 tsp gingerbread spice
• 20 g honey
• 2 tbsp milk
• 70 g ground almond kernels
• 75 g flour
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 20 g whole peeled almond kernels
• 20 g cashew nuts
• 20 g citron
• 5 tbsp liquid honey
• 20 cherries

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Grease the springform pan with some butter or oil.
3. 3. Mix flour, sugar, egg yolks, cold butter, and salt into a smooth dough.
4. 4. Wrap the dough in cling film.
5. 5. Let the dough rest in the refrigerator for 1 hour.
6. 6. Roughly chop the maraschino cherries and cashew nuts.
7. 7. Separate the eggs and beat the egg whites until stiff.
8. 8. Beat butter and sugar until creamy.
9. 9. Stir in egg yolks, spices, honey, and milk into the butter-sugar mixture.
10. 10. Mix almonds, flour, baking powder, and cocoa into the batter.
11. 11. Gently fold in the egg whites, chopped cherries, cashew nuts, and candied citrus peel.
12. 12. Roll out the shortcrust pastry on a floured surface.
13. 13. Line the prepared springform pan with the dough.
14. 14. Spread the nut batter evenly over the dough base.
15. 15. Smooth the surface.
16. 16. Bake the cake for 60 minutes.
17. 17. Melt sugar in a saucepan while stirring.
18. 18. Deglaze the caramel with 70 ml of water.
19. 19. Simmer the caramel sauce for about 10 minutes while stirring until it becomes thick.
20. 20. Brush the lukewarm cake all around with the liquid caramel.
21. 21. Distribute maraschino cherries, almonds, cashew nuts, and candied citrus peel on the cake.
22. 22. Press half almonds around the edge of the cake.
23. 23. Warm honey over low heat.
24. 24. Drizzle the honey over the finished cake.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 49 g