This juicy nut cake melts in the mouth! With a noble coffee note! Without gelatin! Everyone is excited!
Ingredients for the nut cake for a round baking pan 24 cm:
6 medium-sized eggs
a pinch of salt
16 g vanilla sugar
280 g of sugar
150 ml milk (room temperature)
150 g odorless vegetable oil
300 g of flour
15 g baking powder
140 g ground hazelnuts (or other nuts)
the cake is baked for about 45-50 minutes at 175 °C (350°F) upper-lower heat without convection on a medium rail until it is ready and checked with a wooden stick to keep it dry and clean
120-150 ml of milk as cake drinks
Ingredients for caramelized persimmons:
1 kg of persimmons
Juice 1/2 lemon
100 g of sugar
Ingredients for the cream:
300 ml of cold whipped cream with a fat content of at least 30%
500 g cold mascarpone
300 g cold cream cheese
150 g of powdered sugar
16 g vanilla sugar
1 tsp cocoa (baking cocoa)
1 tbsp warm water + 2 tbsp soluble coffee
Chocolate pearls as decoration (on request)
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