Tomorrow we’ll be continuing our Shackled City campaign. I’ve tried my Tiroler Cake twice and it was awesome. It is now 1:33 in the morning and I’ve decided to bake a third one for my D&D buddies. They deserve it.
I really need to learn the English cookbook jargon. In German there are very specific phrases to use for the various steps. If you can fix the recipe, please do.
| Ingredients | Notes |
|---|---|
| 125g (½ cup) butter at room temperature | At room temperature it’ll be easy to mix with the egg yolks! |
| 4 egg yolks | We need the egg whites, don’t throw them away. |
| a dash of salt | Beat until light yellow and foamy. |
| 200g (⅔ cup) sugar | |
| 120g (1 cup) flour | |
| 200g (1-⅔ cup) ground hazelnuts | Add to the yolks and butter. |
| 50g (⅓ cup) whole hazelnuts | Coarsely grind them yourself. Texture is important so don’t overdo it. |
| ½ pack of baking powder | If you don’t buy it in packs of around 16g, just use a teaspoon of baking powder. The cake is not supposed to be fluffy! Mix with the dough. This is when you use your hands to really get into it… |
| 150g (5 ounces) good dark chocolate | I like Crémant by Cailler; “cocoa solids: 46% minimum”; buy cheap chocolate and you deserve a cheap cake. Break it into little pieces and add to the dough. |
| 4 egg whites | Beat until “stiff but not dry” and carefully fold into the dough you already have. This looks tricky, but it’s easy. |
| Pour into a baking pan that you greased with some butter. Don’t forget that it will rise, so don’t worry if it doesn’t seem to fill the pan. | |
The entire thing should have taken you half an hour, including doing the dishes.
Bake at the bottom of your oven, 180°C, for anything between 30 and 60 minutes until a toothpick inserted into the centre comes out clean. In my oven it’s around half an hour.
Tags: Cooking 