Ankersrum USA
 

Nusstorte

We’ve been sharing some wonderful recipe submissions from home cooks and bakers this year.  We’re wrapping up the contributions with this amazing cake from Regina Goolsby.  The recipe is from her grandfather, and after she deciphered his cursive writing and somewhat vague instructions, (in German, no less) she made it with her Ankarsrum, and then kindly shared it with us.  This chocolate and hazelnut cake has a delicious chocolate filling and frosting, and then is coated in a glaze for a beautiful presentation.

Notes from AnkarsrumUSA recipe developer, Carmi Adams:

Yum!  This is a cake definitely worthy of a holiday table or celebration.  There are several steps so I’ve got some photos and a few tips and notes from testing the recipe out.

The recipe calls for finely grated chocolate and hazelnuts, both of which Regina was able to do in the nut grater attachment, instead of a hand cranked grater like her grandfather’s recipe stated.

Chill the chocolate before grating. Don’t forget to put the white plastic guard on or you will have grated chocolate and hazelnuts everywhere.  Some of the chocolate gets used in the cake, and some for the frosting, so take note and divide accordingly!

 

The eggs for the cake are separated and the whites get whipped, and the yolks creamed with sugar.

Whip up the egg whites to stiff peaks and then transfer to another bowl.
Egg whites standing by to be folded in at the end, yolks and sugar whipped together.
Grated chocolate, breadcrumbs and baking powder added. Switch over to single wire whisks to fold in hazelnut meal and egg whites.
Make sure to use the lowest speed to gently fold in egg whites. You don’t want to deflate them or the cake won’t rise very much.

 

The recipe calls for a 7-inch springform pan.  I only had a 9-inch, but I did have a 7-inch cake pan with a removable bottom, which worked just as well.  Definitely grease the pan generously and line the bottom with parchment paper, otherwise the cake will stick to the pan.

Toothpick test to check for doneness. Let cool completely before slicing in half and frosting.

 

The frosting gets made up in the stainless steel bowl.  Butter and sugar creamed together, then the rest of the grated chocolate, an egg, vanilla sugar and rum finish it off.

The rum is optional, but if not used I would suggest using a couple tablespoons of milk or cream to smooth the frosting out.

 

If you want to serve the cake on a decorative cake stand or platter, it is easiest to frost and ice it on the serving piece.  Place wax or parchment paper around the edges and set the cake on top.  Once frosted, the wax paper can carefully be pulled off and the cake stand stays clean.

An offset spatula is ideal for frosting.

Try to smooth out the sides and top of the frosted cake so the glaze will have a smooth appearance.

Fully frosted, ready to glaze.

 

The glaze is a simple mixture of egg white, confectioner’s sugar and a tiny bit of lemon juice.

Easiest to mix up with a whisk and bowl.
This can get really messy, so SLOWLY add the glaze on top of the cake and give it time to start running down the sides before adding more on. Let it set completely before serving.

 

Thank you to everyone who contributed this year!  It was a lot of fun to bake from your kitchen.  We hope you enjoy.  Please let us know if you have any questions or comments.  Happy baking!

 

Nusstorte

Prep Time: 40 minutes

Bake Time: 50 minutes

 

Cake:

350 g. (12 3/4 oz.) milk or semisweet chocolate bars, divided

120 g. (slightly less than 1 cup) shelled whole hazelnuts

6 large eggs, separated

120 g. (1/2 cup plus 2 tsp.) granulated sugar

7 g. (1 Tbsp.) unseasoned dry breadcrumbs

4 g. (1 tsp.) baking powder

Filling/Frosting:

120 g. (8 Tbsp. plus 1 tsp.) butter, room temperature

50 g. (3 1/2 Tbsp.) granulated sugar

1 large egg, room temperature

20 g. (4 tsp.) vanilla sugar

rum to taste, optional

Icing:

1 large egg white

125 g. (1 cup plus 2 Tbsp.) confectioner’s sugar, sifted

1.5 g. (1/4 tsp.) lemon juice

10-12 shelled whole hazelnuts for decoration

 

For cake:

Chill the chocolate in the freezer for at least 30 minutes.

Preheat oven to 350º F.  Grease a 7-inch springform pan (or a 7-inch cake pan with removable bottom).  Line the bottom with parchment paper and grease paper.

Set up the Ankarsrum base with the nut grater attachment.  Place a medium bowl underneath to catch grated chocolate.

Grate the chocolate in the nut grater attachment, on medium speed, using the plunger to help feed it through.  Set aside 250 g. to be used for the filling.

Place another medium bowl underneath grater attachment and grate hazelnuts.

Set up the Ankarsrum mixer base with the plastic whipping bowl and the balloon whisks.  Beat the egg whites on high speed (6 o’clock) until stiff peaks.  Carefully scoop the egg whites into a large bowl and set aside until ready to use.  Wipe down the plastic whipping bowl and whisks.

Cream the egg yolks and sugar on high speed (6 o’clock) until pale in color and foamy, approximately 4 minutes.

Add 100 g. of the grated chocolate, breadcrumbs and baking powder and mix until well combined on medium speed (3 o’clock).  Switch out the balloon whisks for the single wire whisks.  Add in about 3/4 of the grated hazelnuts.  Turn speed down to lowest setting and fold the egg whites into the cake batter, followed by the remaining hazelnuts.  Do not overmix or egg whites will deflate.

Scrape batter into prepared cake pan and bake for 40-50 minutes, or until top of cake is brown and a toothpick inserted in the middle comes out clean.  Let cool in pan for 10 minutes and then remove from pan to a cooling rack to cool completely.

For filling/frosting:

In the stainless steel bowl with the roller/scraper, cream together the butter and regular sugar on highest speed for 4 minutes.  Add in the reserved grated chocolate, egg, vanilla sugar and rum if desired.  Beat for another minute until fluffy.

Cut cake in half horizontally.  Spread 1/4 of frosting mixture on bottom layer of cake.  Top with remaining layer and use remaining frosting to frost top and sides of cake.

For icing:

In a medium bowl, whisk together the egg white, confectioner’s sugar and lemon juice until smooth.  Slowly pour over the top of the cake so glaze covers top and sides.  Let set completely and garnish with hazelnuts.

 

Yield: 8-10 servings

 

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.