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.
|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.