Schneider Cake
Recipe: #23482
April 13, 2016
Categories: Desserts, Cakes, Almond, Hazelnut, Austrian, Birthday, Oven Bake Gluten-Free, Vegetarian, Chocolate, Kosher Dairy, more
""
Ingredients
- FOR CAKE
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- FOR CHOCOLATE ICING, Schokoladencreme als Gusse
-
-
-
-
Nutritional
- Serving Size: 1 (235 g)
- Calories 841.2
- Total Fat - 56.6 g
- Saturated Fat - 22.5 g
- Cholesterol - 1408.1 mg
- Sodium - 406.9 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 1.6 g
- Sugars - 52.7 g
- Protein - 27.1 g
- Calcium - 305.1 mg
- Iron - 4.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
FOR THE CHOCOLATE ICING Schokoladencreme als Gusse
Step 1
Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler. Add butter and add hot syrup gradually, stirring constantly until smooth and mixture coats spoon.
FOR THE CAKE
Step 2
Beat butter and sugar.
Step 3
Add chocolate and egg yolks; continue beating.
Step 4
Add almonds.
Step 5
Fold in egg whites.
Step 6
Pour into greased and floured 9 in cake pan.
Step 7
Bake in 300 degree oven 45-55 mins.
Step 8
Cool. Cut into three layers.
Step 9
Fill with cream, prepared as follows:
Step 10
Beat sugar, eggs, vanilla bean and cornstarch in double boiler until thick.
Step 11
Cool and remove vanilla bean.
Step 12
Beat butter with chocolate till creamy.
Step 13
Combine with first mixture, walnuts and hazelnuts.
Step 14
Top with Chocolate frosting.
Tips
No special items needed.