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2008-01-20 Tiroler Cake

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.

IngredientsNotes
125g (½ cup) butter at room temperatureAt room temperature it’ll be easy to mix with the egg yolks!
4 egg yolksWe need the egg whites, don’t throw them away.
a dash of saltBeat until light yellow and foamy.
200g (⅔ cup) sugar
120g (1 cup) flour
200g (1-⅔ cup) ground hazelnutsAdd to the yolks and butter.
50g (⅓ cup) whole hazelnutsCoarsely grind them yourself. Texture is important so don’t overdo it.
½ pack of baking powderIf 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 chocolateI 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 whitesBeat 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.

Tiroler Cake

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