Tiroler Cake Recipes

TYROLEAN NUT CAKE (TIROLER NUSSKUCHEN)

Steps:

• Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
• Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
• Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

TIROLER CAKE

Steps:

• Cream butter and sugar. Add eggs one at a time and salt, beat until you have a pale mass.
• Add the vanilla sugar and the milk.
• While stirring add the flour, the baking powder and the nut crumbs.
• Cut the chocolate into small pieces and mix in (I pulse briefly in a food processor).
• If you use a cake tin of 25 cm you have to bake it for about 45 minutes on 180°C A shorter pan will make a taller loaf.

TORTA CAPRESE - FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 170°C convection/fan-assisted (or 190°C conventional oven setting).
• Butter and line a cake tin of 22 cm diameter with parchment paper. Dust with cocoa powder, and pour out the excess.
• Melt the butter and chocolate in a small pot over medium-low heat, stirring continuously. Let cool for a few minutes.
• In a bowl, cream together the egg yolks and half of the sugar with the salt and vanilla. Carefully add in the cooled chocolate mixture and the nuts.
• In a bowl of a stand-mixer, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, and beat to stiff peaks.
• Fold the egg whites into the chocolate mixture.
• Pour everything into the prepared tin and bake the tart for 50-55 minutes. An inserted toothpick should come out quite clean (if there is still a runny residue, bake for a few more minutes).
• When baked, let it cool for about 30 minutes in the tin and then move onto a plate. If using the next day, wrap in plastic wrap and put in fridge.
• Dust with powdered sugar and decorate with fresh fruit.

TIROLER CAKE

Steps:

• 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.