A simple but delicious cake recipe:
Lightly toast hazelnuts in a frying pan, cool in a baking bowl. Beat egg whites lightly with a mixer, add almond kernels, nuts, candied orange peel, candied lemon peel, sugar and plum water and mix to a dough. Cover and refrigerate for about 2 hours.
Roll out the dough between sheets of plastic wrap (e.g. cut open freezer bags) to a thickness of 7 mm. Peel off top plastic wrap and cut 2 x 4 cm rectangles. Place on a baking sheet lined with parchment paper, spacing them slightly apart. Bake until golden brown.
Circuit:
180 to 200 degrees , 2nd rack v. U.
160 to 180 °C , convection oven
6 to 7 min
After baking, while still hot, brush with powdered sugar plum water glaze.
Total time
half an hour
of Hamburgische Electricitätswerke Ag
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