Nut Cake From Spain

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)




A cake recipe for all foodies:

Crumble the biscuits, pour hot milk and work well. Separate the eggs, beat the egg yolks with the sugar until creamy and stir in the sponge mixture and the weighed nuts. When the mixture is smooth, gently stir in the stiff peaks.

In a loaf pan, a little buttered at the beginning, then lined with parchment paper, fill the dough. Bake at 220 degrees for about 20 min, then turn down to 180 degrees for another 40 min. Turn off the stove and leave the cake in the oven for another 10 min so that it does not collapse.

After cooling and turning out, pour the honey syrup over the cake, which is made by bringing the ingredients to the boil. Sprinkle with toasted almond flakes.

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