Igel-Kuchen
Igel-Kuchen is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 eggs (separated)
- 150 g butter
- 125 g sugar
- 1 pinch salt
- 0.5 tsp cinnamon
- 0.5 untreated lemon zest
- 50 g ground hazelnuts
- 50 g ground almonds
- 200 g Flour
- 1 tsp Baking powder
- 50 g cocoa powder
- 250 g milk chocolate couverture
- 3 tsp butter
- 200 g almond sticks
- 4 silver sugar pearls (for the eyes)
Instructions
-
1.
Preheat the oven to 180°C fan. Grease and dust two different sized hedgehog molds well with butter and flour. Whip the egg whites in a tall bowl into stiff peaks and refrigerate. For the batter, cream the butter in a large mixing bowl. Gradually fold in sugar, yolks, salt, cinnamon and grated lemon zest.
-
2.
Mix hazelnuts, almonds, flour and baking powder together and stir well into the batter. Fold the meringue over, sift cocoa powder on top and blend everything together. Fill the molds about 3/4 full with the dough and bake for 25-35 minutes (depending on size) until golden brown. Transfer the hedgehogs onto a cooling rack and let them cool. Melt the couverture with 4-5 tsp butter in a double boiler and coat the hedgehogs with it. Insert almond sticks as spikes and place sugar pearls as eyes. Let everything dry slightly. Arrange on a plate and serve.
