German Nut Cake Recipes

GERMAN HAZELNUT CAKE

Steps:

• Preheat oven to 350°F.
• Mix together the sugar, eggs and flavouring and set aside.
• In another bowl, cream the butter and gradually add it to the sugar mixture.
• Mix the flour, baking powder and ground nuts together.
• Add it to the sugar and butter mixture a spoonful at a time.
• Fold in the chocolate.
• Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
• Bake in preheated oven for 50 to 65 minutes.
• Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
• Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
• Dust the cooled cake with icing sugar.

HUNGARIAN WALNUT TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

GERMAN NUT CAKE

Steps:

• Cream together the two cups of sugar, vanilla, margarine, and eggs.
• Add the sour cream and blend well.
• Add the dry ingredients (except the set aside ingredients).
• Blend together well.
• Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
• Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
• Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
• Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
• Enjoy!