nutcake | A little Swiss, a little Canadian

We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures. It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.

I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.

Pecan Cake / Nusstorte

220 g coconut sugar
6 egg yolks
2 tbsp rum
6 egg whites
1 pinch salt
1/2 tsp baking powder
2 tbsp honey
300 g ground pecans
1 tbsp spelt flour

-Grease and flour two 9-inch baking forms.

-Whisk together the coconut sugar, egg yolks and the rum.

-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.

-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.

-Fill into prepared baking forms and bake in preheated 350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.

-Let cool completely.

For the filling: 300 ml 35% cream, 2 tbsp honey

-Whisk the cream until stiff peaks form, add the honey and whisk until combined.

-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.

Have a wonderful week!

Enjoy!

Ursula

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littleswisslittlecanadian

Hello everyone! It was my husbands birthday yesterday and this Hazelnut cake was his birthday cake wish. The recipe is adapted from my 1982 Betty Bossi book, my usual go to for European style cakes. It has a rich hazelnut flavor, a little bit of rum, no butter and only a tiny bit of flour. The only heavy part of the cake is the whipped cream, I really like it, but have to admit I do not tolerate cream that well, I ended up having a stomach ache. That is why I mostly eat dairy free, I don’t seem to have a problem with butter and eat only once in a while some cheese…I used to eat a lot of cheese before!

My husband loved it! It is really delicious!

I’ve been busy looking after my son, he has been sick with a high fever since Sunday. Poor guy, he was only able to eat a tiny slice of the cake.

Prepare the cake at least 1 day ahead before cutting and adding the filling. I made the cake refined sugar free, feel free to use regular sugar. The recipe is only for 2 layers. I ended up baking another half of the recipe, you could also just double the recipe. I drizzled the bottom 2 layers with a little bit more rum before spreading the whipped cream.

Haselnusstorte/Hazelnut Cake

Ingredients:

220 g coconut sugar
6 egg yolks
1 tbsp rum
6 egg whites
1 pinch of salt
1/4 tsp baking powder
2 tbsp honey
300 g ground hazelnuts
1 tbsp all-purpose unbleached flour

-Line a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 180C.

-Whisk together egg yolks and sugar, add rum.

-Whip egg whites with the salt and baking powder until stiff peaks form. Add the honey and continue to whip for a little longer.

-Mix hazelnuts and flour, add to the egg yolk mix, alternating with egg whites, a little at the time, and gently fold under with a spatula. Pour into prepared form.

-Bake in preheated 180C for 20 minutes then reduce heat to 150C and bake for about 40 minutes, or toothpick inserted into middle comes out clean. Let cool completely. Let rest for 1-3 days before cutting and filling.

Filling: