Tomorrow we’ll be continuing our Shackled City campaign. I’ve tried my Tiroler Cake twice and it was awesome. It is now 1:33 in the morning and I’ve decided to bake a third one for my D&D buddies. They deserve it.
I really need to learn the English cookbook jargon. In German there are very specific phrases to use for the various steps. If you can fix the recipe, please do.
+--------------------------------+--------------------------------+ | Ingredients | Notes | +--------------------------------+--------------------------------+ | 125g (1/2 cup) butter at room | At room temperature it’ll | | temperature | be easy to mix with the egg | | | yolks! | | 4 egg yolks | We need the egg whites, don’t | | | throw them away. | | a dash of salt | Beat until light yellow and | | | foamy. | | 200g (2/3 cup) sugar | | | 120g (1 cup) flour | | | 200g (1-2/3 cup) ground | Add to the yolks and butter. | | hazelnuts | | | 50g (1/3 cup) whole hazelnuts | Coarsely grind them yourself. | | | Texture is important so don’t | | | overdo it. | | ½ pack of baking powder | If you don’t buy it in packs | | | of around 16g, just use a | | | teaspoon of baking powder. | | | The cake is not supposed to | | | be fluffy! Mix with the dough. | | | This is when you use your | | | hands to really get into it... | | 150g (5 ounces) good dark | I like Crémant by Cailler; | | chocolate | “cocoa solids: 46% minimum”; | | | buy cheap chocolate and you | | | deserve a cheap cake. Break it | | | into little pieces and add to | | | the dough. | | 4 egg whites | Beat until “stiff but not dry” | | | and carefully fold into the | | | dough you already have. This | | | looks tricky, but it’s easy. | | Pour into a baking pan that | | | you greased with some butter. | | | Don’t forget that it will | | | rise, so don’t worry if it | | | doesn’t seem to fill the pan. | | +--------------------------------+--------------------------------+
The entire thing should have taken you half an hour, including doing the dishes.
Bake at the bottom of your oven, 180°C, for anything between 30 and 60 minutes until a toothpick inserted into the centre comes out clean. In my oven it’s around half an hour.
#Cooking
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Nummies 😄 Think I will have to try that one out :D
And the only thing I could find in that recipe that looked a bit “odd” was “black chocolate”. I assume that you mean dark chocolate? 😄
– Christa 2008-01-20 02:47 UTC
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Cool. Let me know how it went. I will change the chocolate.
– Alex Schroeder 2008-01-20 09:34 UTC
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I was one of the happy people who “deserved” it. Yummy!! Great cake, thanks Alex. I’ll be anytime again volonteer to test whatever you want to try out.
– Mircea 2008-01-21 16:44 UTC
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Schmeckte sehr gut!
– Adrian 2008-01-21 17:01 UTC
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Thanks, guys. I can’t really remember any more old cakes from my youth. Tiroler Cake was my absolute favorite.
I think I also liked Marmorkuchen and Zitronenkuchen (where you pour lemon juice over the resulting cake). But if I had the choice, I’d take Tiroler Cake.
We’ll see. Maybe I’ll try something new soon.
– Alex Schroeder 2008-01-21 23:36 UTC
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For the moment, however, I’ve just baked my fourth one. It’s something I enjoy doing: Mastering a particular recipe. Just do it again and again, experimenting with the ingredients. Out of hazelnuts? Use almonds for the rest. Like the chocolate? Use 200g chocolate. And so on. The three previous cakes have been excellent, by the way.
– Alex Schroeder 2008-01-25 19:16 UTC
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I finally got around to trying this. Besides burning it – I checked after a half-hour and it was too late, I’m not sure the hazelnut consistency was correct. In this hemisphere, using hazelnut in cooking is only for purposes of a special treat. The supermarket only had chopped hazelnuts distributed by a U.S. corporation. What should the consistency of “ground hazelnuts” be? More than just “chopped”, eh? Perhaps you could post a picture of your ground hazelnuts?
– AaronHawley 2009-03-03 02:39 UTC
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Check out these links:
Sometimes I do the chopping myself using whole hazelnuts and a knife. 50g is not too much.
– Alex Schroeder 2009-03-04 18:05 UTC
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The chopped I can get. I guess I’ll need a food processor to get the ground hazelnuts.
– AaronHawley 2009-03-05 01:39 UTC
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We’re having a group of guests tomorrow afternoon and another group for the evening. I made two of these. 😄
– Alex Schroeder 2009-03-07 22:25 UTC
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Looking forward for trying the tiroler cake tomorrow! 😄
– Eloisa 2009-08-27 21:45 UTC
