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 (½ 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 (⅔ cup) sugar | | | 120g (1 cup) flour | | | 200g (1⅔ cup) ground hazelnuts | I always use almonds instead. | | | Add to the yolks and butter. | | 50g (⅓ cup) whole hazelnuts | Coarsely grind them yourself. | | | Texture is important so don't | | | overdo it. What I usually | | | do is just take 250g of | | | whole almonds and grind them | | | coarsely. Works just as well. | | 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 | (go); "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.
#Cake #English #Switzerland
