German Cakes & more

This recipe is from my grandma in Salzburg/Austria. Her cakes were always delicious. Each cake tasted and looked perfectly. I will never forget her baking skills.

Ingredients for a english cake tin (dia. 20cm) 

75g soft margarine

75g sugar

3 egg yolks

3 egg whites

50g grounded hazelnuts

100g flour

1 teaspoons baking powder

75g plain chocolate

apricot jam

100g chocolate

50g butter

Melt chocolate in bowl over hot water.

Cream margarine and sugar. Add the egg yolks, flour, baking powder

grounded nuts, melted chocolate and mix well.

Whisk egg whites very stiff.

Fold in the mixture. Grease baking tin.

Set oven to 120 degrees. Bake for 20 min.

Increase the temperature to 170 degrees and continue baking for

further 30 min.

Do the knife test to find out if cake is ready baked.

If so, take it out of the oven and leave to cool.

Cut in half across. Take off the top and spread the bottom with apricot jam.

Put the top back on the cake and now cover the cake with jam.

Melt chocolate and butter over hot water. Cover the cake with the chocolate icing.