Nut Cake Nussen Kuchen Recipes

Steps:

• If you like you can make the dough a day ahead.
• It is easier to work with.
• With a pastry blender, cut the butter into the flour.
• You want it to look like coarse meal.
• Cut in cream cheese.
• Flour your hands.
• Pour in milk a little at a time.
• Gentlely with your hand, mix the dough to form a ball.
• Don't over work the dough.
• At this point wrap in plastic wrap and refrigerate about 1-2 hr.
• best overnight.
• Filling: In a small bowl, beat 1 c.
• sugar into the yolks.
• Beat until light yellow and stiff.
• In a large bowl, beat egg whites until stiff.
• Slowly fold the yolk mixture into the whites.
• Mix the flour and walnuts together and gentley add to mixture.
• Try not to stir out all you egg whites.
• You want air to be left to keep this moist and light.
• Spray very lightly a 9x13" pan.
• Roll out 1/2 the dough.
• Put it in the bottom of the pan.
• Pour in your walnut mixture.
• Roll out the other half to fit over the top and fit closely around sides.
• Bake in a preheated oven at 350* for 35-40 min.
• Until the top is a golden brown.
• When cooled cut into squares.
• Sprinkle with powdered sugar.

Steps:

• Grease a 12" spring form pan and put aside until needed.
• For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
• Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
• Now add the cream immediately and let it boil down, remove from heat and allow to cool.
• For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
• Cut the dough into three peices, two of the same size and one slightly smaller.
• Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
• Form a roll with the third piece and place it on the sides of the spring form pan .
• Pour the filling evenly on the bottom, and then cover the cake with the top peice.
• Bake in the oven at lower level at 400°F for 40-45 minutes.
• Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.

Steps:

• Note: Time for cooling is not included.
• Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
• Mix flour with baking powder.
• Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
• In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
• Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
• Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
• With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
• Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
• Fill batter evenly into pan.
• Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
• Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
• Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
• Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
• Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

Steps:

• 1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

Steps:

• Rich Yeast Dough:.
• In large mixer bowl, combine 2 cups of the flour and the yeast.
• Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
• Add to dry mixture in mixer bowl; add egg.
• Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
• By hand, stir in enough of the remaining flour to make a stiff dough.
• Place dough in a greased bowl, turning once to grease surface.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Turn out on lightly floured surface.
• Divide in half and form each part into a ball.
• Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
• Roll the dough on a lightly floured surface to a 12x12 square.
• Brush with the melted butter.
• Sprinkle on the sugar and cinnamon and then top with the almonds.
• Fold one side over to within 1/2 inch of opposite side.
• Press the edges together and place on a greased baking sheet.
• Cover with plastic wrap, and let rise in a warm place until almost double.
• Bake at 375°F for 12 - 15 minutes or until golden brown.
• Cool.
• Frost with the icing.
• Icing:.
• Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
• Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.