MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Hazelnut Cake (Nusskuchen)
 Categories: Cakes, Desserts, Nuts, Dairy
      Yield: 12 servings
 
MMMMM-----------------------HAZELNUT CAKE----------------------------
     17 tb Butter; soft, unsalted
      1 c  + 1 tb sugar
      2 ts Vanilla sugar
      4 lg Eggs
      2 c  A-P flour
      2 ts Baking powder
  2 1/4 c  Hazelnut flour (3 1/2 cups)
  4 1/4 oz Milk
      1 ds Salt
           Zest of 1 lemon

MMMMM-----------------------HAZELNUT GLAZE----------------------------
  5 1/4 oz Coconut oil (1/2 cup)
      1 sm Pouch Justin's Hazelnut
           - Butter
      6 tb Milk
     10 tb Powdered sugar
 
  Set oven @ 350°F/175°C.
  
  Whisk the butter with the sugar and vanilla sugar until
  the sugar has mostly dissolved and the butter has a
  lighter color than before.
  
  Add the egg yolk (or the whole egg if you decided not to
  separate them) one by one and stir inbetween for about 1
  minute.
  
  In a separate bowl, measure the flour and add the baking
  powder and a dash of salt. Mix well.
  
  Add 1/3 of the flour, stir just enough so the flour
  doesn't dust any more, than add another third of the
  flour and repeat until all the flour is in the dough.
  
  Add some hazelnut flour to the dough, alternate with
  some of the milk until both ingredients are mixed into
  the dough, also add the lemon zest - remember though to
  stir as little as possible. Just enough to have the
  ingredients mixed!
  
  If you separated your eggs, use a second bowl and whisk
  the egg whites until they are very stiff. Add them
  carefully to the dough and fold under the dough with a
  spoon.
  
  Bake for about 60 minutes, test with a wooden skrewer.
  
  HAZELNUT GLAZE: Slowly warm the coconut oil in a
  saucepan - don't let it get hot though.
  
  Add the pouch hazelnut butter and the milk, stir until
  it has combined with the oil.
  
  Slowly add one tablespoon of powdered sugar after
  another, stirring constantly. Don't worry about lumps,
  just keep stirring and they will disappear.
  
  While still stirring, let it get even more warm. The
  glaze will become more and more firm. When it is
  spreadable, put it aside and let cool a little.
  Occationally stir to avoid sugar cristals on the top.
  
  When your cake has completely cooled, spread the glaze
  all around the cake and let dry.
  
  RECIPE FROM: https://mygerman.recipes
  
  Uncle Dirty Dave's Archives
 
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