Nut Tea Cake
Nut Tea Cake - A Perfect Thank-You Gift
The wafer-thin slices of the easy to bake Nut Tea Cake with hazelnuts and almonds are a perfect biscuit gift to surprise family and friends!
They look great nicely wrapped and everybody will want to know how you got the cookies so thin!
Pastry to surprise your family and friends
Do you also like to give away little things that are homemade just to say “thank you”?
For such purposes, I can warmly recommend this Nut Tea Cake to you. The biscuits are also the perfect little something or, as we say in Germany, the perfect “Mitbringsel” when you are invited.
When I was living in Germany, I surprised all my friends and acquaintances which I met a lot during the year with these hazelnut-almond biscuits, nicely wrapped, for Christmas. They were always a highlight and put away in no time!
I remember one Christmas when I actually baked 6 such cakes! I really had a small bakery in my kitchen!
This year I made the cake exactly once – just for me and my photos! My husband doesn’t like these little treats – it’s all up to me.
Ingredients you need
You need these ingredients to make your Nut Tea Cake.
Nut Tea Cake
Nut Tea Cake - the somewhat different Christmas cookie. But be careful, there is a danger of addiction - the wafer-thin slices are irresistible!
Ingredients
- 4 eggs
- 7 ounces (200 grams) sugar
- 10.5 ounces (300 grams) cake flour *
- 3.5 ounces (100 grams) whole hazelnuts
- 5.2 ounces (150 grams) whole almonds with shell
- 1 vanilla bean or a few drops of vanilla aroma **
Instructions
Day 1
- Preheat the oven to 360 Fahrenheit (180 °C) and grease a loaf pan (approx. 10 inches / 25 cm) and put it aside.
- Separate the eggs and put the egg yolks in a mixing bowl, put the egg whites aside.
- Now scrape the pulp out of the vanilla bean and add it with the sugar to the egg yolks. Stir everything together for 10 minutes until the mixture is fluffy.
- Beat the egg white until stiff and fold it into the egg yolk mixture (see picture).
- Sift the flour and stir it into the egg mass by the spoonful, I always do this by hand with a whisk. The result is a viscous dough (see picture).
- When all the flour has been stirred in, lift the whole nuts with a dough scraper under the dough (see picture).
- Now you can fill the dough into the prepared loaf pan and bake at 360 Fahrenheit (180 °C) for about 1 hour.
- After baking, turn the cake out of the pan and let it get cold.
- When the cake is completely cold, wrap it in a damp cloth and leave it overnight (about 8 - 10hours) in the damp cloth (see picture).
Day 2
- The next day, preheat the oven to 300 Fahrenheit (150 °C).
- Cut the cake into wafer-thin slices (see picture) ***.
- Put the cut slices on a baking sheet (you don't need to keep a distance between the cookies) and bake at 300 Fahrenheit (150 °C) for about 10 minutes until golden brown.
- Please make sure that the slices do not get too dark, otherwise, they taste bitter.
- When the cookies are ready, store them in a tin.
Notes
* For Germans 405 flour
** I prefer the right vanilla pod, vanilla aroma tastes quickly too intense and artificial.
*** The best way is to use a bread slicer or sausage slicer.
Nutrition Information:
Amount Per Serving: Calories: 3656Total Fat: 161gSaturated Fat: 17gTrans Fat: 0,1gUnsaturated Fat: 135gCholesterol: 744mgSodium: 1026mgCarbohydrates: 481gFiber: 30gSugar: 212gProtein: 95g
Make a perfect Nut Tea Cake
Follow these hints to make the best out of the recipe and enjoy an addictive pastry.
Steps 4, 5, 6
Prepare the dough like this.
Step 9
How to process the cake
Step 2
How to cut the slices
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