Swiss Nut Cake

Name: Swiss Nut Cake
Ingredients: 5/8 cup butter room temperature; 6 eggs separated; 6 tablespoons fructose or 300 gr. sugar; 3 1/4 cups walnuts or hazelnuts, finely ground; 5/8 tablespoon granulated sugar; 1 vanilla extract splash; 1 lemon; 1 bottle raspberry jam

8 ingredients

8 steps

Ingredients

5/8 cup butter room temperature
6 eggs separated
6 tablespoons fructose or 300 gr. sugar
3 1/4 cups walnuts or hazelnuts, finely ground
5/8 tablespoon granulated sugar
1 vanilla extract splash
1 lemon
1 bottle raspberry jam

Directions

1

Preheat the oven to 160 degrees Celsius.
2

Grease a bundt pan.
3

In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.
4

Add 4 tablespoons of fructose (or 200 grams of sugar) and continue beating until the mixture lightens in color.
5

Add the nuts, granulated sugar, vanilla extract, and lemon zest and mix until combined.
6

Separately, whisk the egg whites together with the remaining 2 tablespoons of fructose (or remaining 100 grams of sugar) until stiff peaks form. Carefully fold this into the first mixture.
7

Fill the bundt pan making sure it is no more than 3/4 of the way full. Bake 30 to 40 minutes.
8

Let cool a few minutes and then remove from bundt pan. Heat the raspberry jam slightly and drizzle this over the nut cake.