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Panama Cake Batter

Deel op Facebook Print Recipe

Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

  • 7 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • 4 tsp 2 cl Rum
  • 1½ tsp 7 g Vanilla sugar
  • Dash of salt
  • Lemon zest
  • 3 oz 90 g Couverture chocolate, dark
  • 7 Egg whites
  • ⅔ cup 140 g Granulated sugar for the egg whites
  • ½ cup 60 g Flour
  • 3 oz 90 g Almonds, ground
  • 3 oz 90 g Hazelnuts, ground
  • Butter for the form

Instructions

  • Preheat the oven to 340 °F (170 °C).
  • Beat the egg yolks with the granulated sugar, rum, vanilla sugar, salt, and lemon zest until creamy.
  • Heat the chocolate in a double boiler and stir into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
  • Mix the almonds, hazelnuts, and flour together, then fold into the batter.
  • Fill a buttered form and bake for about 50 minutes, leaving the oven slightly open.
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Course; Basic recipe / Cake / Dessert
Cuisine; Austria / European