Intense nut cake

Name: intense nut cake
Cook time: 35 min
Total time: 170 min
Yield: 10
Ingredients: 95 g unroasted hazelnuts; 100 g unroasted almonds; 60 g unroasted walnuts; 5 medium sized egg; 250 g unsalted butter or margarine, room temperature; 200 g cane sugar; 50 g dried cranberries; 25 ml amaretto; 1 tl ground cinnamon; 1 mespoint ground cloves; 200 g dark chocolate

Cake from the oven with hazelnuts, almonds, walnuts, cranberries and dark chocolate.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper
1 food processor
1 skewer

Directions

Preheat the oven to 140 ºC.
Line the bottom of the spring form with baking paper and grease.
Grind the hazelnuts, almonds and walnuts in the food processor and put in a bowl.
Split the eggs. Cut the butter into cubes and put together with the egg yolks and sugar in the food processor. Turn to a light and creamy mixture.
Stir in the nut mixture, cranberries, amaretto, cinnamon and clove.
Beat the egg whites stiffly in a clean, grease-free bowl and gently beat through the nut mixture.
Divide the filling over the spring form and bake the cake in the middle of the oven for about 45 minutes. Check after 30 minutes for doneness.
Prick a skewer in the middle of cake. If this comes out clean, the cake is done. Let the cake cool down to room temperature in 1 hour.
Remove the edge of the spring form.
Break chocolate into pieces and put in a bowl.
Hang the bowl over a pan of boiling water. Ensure that the bottom of the bowl does not touch the boiling water.
Melt the chocolate au bain-marie. Keep stirring until the chocolate has completely melted.
Spread the cake with it. Allow the chocolate to dry in 30 minutes, cut the cake into cubes and serve.