Schneider Cake
Created by dienia b on April 13, 2016
- Servings: 12
- Prep Time: 60m
- Cook Time: 60m
- Recipe #23482
Ingredients
- FOR CAKE
- 4 tablespoons butter
- 2/3 cups granulated sugar
- 2 ounces chocolate (melted)
- 6 egg yolks
- 1 1/3 cups almonds, grated
- 6 egg whites (stiffly beaten cream)
- 2/3 cup granulated sugar
- 3 large eggs
- Vanilla bean (1-inch piece)
- 1/2 teaspoon cornstarch
- 6 tablespoons butter
- 2 ounces chocolate
- 1/3 cup walnuts, ground
- 1/3 cup hazelnuts, grated
- FOR CHOCOLATE ICING, Schokoladencreme als Gusse
- 1 cup granulated sugar
- 1/2 cup water
- 4 1/2 ounces chocolate
- 1 tablespoon butter
How to Make
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FOR THE CHOCOLATE ICING Schokoladencreme als Gusse
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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.
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FOR THE CAKE
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Step 2: Beat butter and sugar.
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Step 3: Add chocolate and egg yolks; continue beating.
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Step 4: Add almonds.
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Step 5: Fold in egg whites.
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Step 6: Pour into greased and floured 9 in cake pan.
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Step 7: Bake in 300 degree oven 45-55 mins.
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Step 8: Cool. Cut into three layers.
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Step 9: Fill with cream, prepared as follows:
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Step 10: Beat sugar, eggs, vanilla bean and cornstarch in double boiler until thick.
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Step 11: Cool and remove vanilla bean.
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Step 12: Beat butter with chocolate till creamy.
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Step 13: Combine with first mixture, walnuts and hazelnuts.
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Step 14: Top with Chocolate frosting.
Nutritional Facts
- 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