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.

125g (1/2 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 (2/3 cup) sugar
120g (1 cup) flour
200g (1-2/3 cup) ground hazelnutsAdd to the yolks and butter.
50g (1/3 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



Nummies :) Think I will have to try that one out :D

And the only thing I could find in that recipe that looked a bit “odd” was “black chocolate”. I assume that you mean dark chocolate? :)

Christa 2008-01-20 02:47 UTC

Cool. Let me know how it went. I will change the chocolate.

AlexSchroeder 2008-01-20 09:34 UTC

I was one of the happy people who “deserved” it. Yummy!! Great cake, thanks Alex. I’ll be anytime again volonteer to test whatever you want to try out.

– Mircea 2008-01-21 16:44 UTC

Schmeckte sehr gut!

– Adrian 2008-01-21 17:01 UTC

Thanks, guys. I can’t really remember any more old cakes from my youth. Tiroler Cake was my absolute favorite.

I think I also liked Marmorkuchen and Zitronenkuchen (where you pour lemon juice over the resulting cake). But if I had the choice, I’d take Tiroler Cake.

We’ll see. Maybe I’ll try something new soon.

AlexSchroeder 2008-01-21 23:36 UTC

For the moment, however, I’ve just baked my fourth one. It’s something I enjoy doing: Mastering a particular recipe. Just do it again and again, experimenting with the ingredients. Out of hazelnuts? Use almonds for the rest. Like the chocolate? Use 200g chocolate. And so on. The three previous cakes have been excellent, by the way.

AlexSchroeder 2008-01-25 19:16 UTC

I finally got around to trying this. Besides burning it – I checked after a half-hour and it was too late, I’m not sure the hazelnut consistency was correct. In this hemisphere, using hazelnut in cooking is only for purposes of a special treat. The supermarket only had chopped hazelnuts distributed by a U.S. corporation. What should the consistency of “ground hazelnuts” be? More than just “chopped”, eh? Perhaps you could post a picture of your ground hazelnuts?

AaronHawley 2009-03-03 02:39 UTC

Check out these links:

Sometimes I do the chopping myself using whole hazelnuts and a knife. 50g is not too much.

AlexSchroeder 2009-03-04 18:05 UTC

The chopped I can get. I guess I’ll need a food processor to get the ground hazelnuts.

AaronHawley 2009-03-05 01:39 UTC

We’re having a group of guests tomorrow afternoon and another group for the evening. I made two of these. :)

AlexSchroeder 2009-03-07 22:25 UTC

Looking forward for trying the tiroler cake tomorrow! :)

– Eloisa 2009-08-27 21:45 UTC

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