Napfkuchen

Ingredients

• 250 g soft butter (or margarine)
• 200 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 4 eggs (medium size)
• 1 egg yolk (medium)
• 375 g flour
• 125 g cornstarch
• 1 packet baking powder
• 125 ml milk
• 1 egg white (medium)
• 30 g sugar
• 50 g ground hazelnuts
• 2 drops bitter almond aroma
• 100 g walnut kernels
• 125 g sifted powdered sugar
• 2 tbsp rum

Instructions

1. 1.

   Cream butter or margarine. Gradually fold in sugar, vanilla sugar, salt, eggs and yolk. Mix flour with cornstarch and baking powder and sieve. Alternately whisk into the batter with milk.

2. 2.

   Take a quarter of the batter. Beat egg white to stiff peaks while gradually adding sugar. Stir hazelnuts and bitter almond aroma into the withdrawn batter. Fold in the meringue.

3. 3.

   Pour one third of the light batter into a greased Napfkuchen pan (about 22 cm diameter). Spoon half of the nut mixture over the light batter and scatter some walnuts on top. Add the remaining light batter, then the rest of the nut mixture. Press more walnuts into the nut layer and finish with the last light batter. Bake in a preheated oven at 190°C (gas: level 3-4, convection: 170°C) for 50–60 minutes.

4. 4.

   Let the Napfkuchen rest in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.

5. 5.

   Whisk powdered sugar with rum and optionally a little water into a smooth glaze. Coat the Napfkuchen with this glaze and garnish with remaining walnuts.