Delhi Cake

Rating: 2.5714 / 5.00 (7 Votes)

Total time: 45 min

Servings: 12.0 (servings)



A great cake recipe for any occasion:

Chop the ginger into small cubes. Dissolve butter. Separate the eggs.

Cut marzipan into small cubes and beat with the whisks of a mixer together with egg yolks, cinnamon and salt until creamy. Whip 7 egg whites until stiff (use remaining egg whites for other purposes). Add the sugar and continue beating until the sugar has dissolved.

Pour the snow onto the marzipan-egg yolk cream. Sift flour and cocoa over it. Add the melted butter and the ginger cubes and fold in with a whisk.

Grease a cake springform pan (26 cm ø) and sprinkle with the hazelnuts. Pour in the ginger mixture and bake in a heated oven at 160 °C, fan 140 °C, gas mark 2 for about 60-70 minutes. Dust the cake pieces with a thin layer of cocoa.

Tip The underside of the cake also looks very nice due to the nuts. To serve, place every other piece upside down on the cake plate.

Nutritional values per unit 295 Kcal , 15 g fat

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