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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. DOUGH: | 2. 2. Preheat oven to 360ºF. | 3. 3. Cream the butter til fluffy. | 4. 4. Add sugar 1 tbsp at the time, mix until creamy. | 5. 5. Add eggs 1 at a time, mix until smooth. | 6. 6. Mix flour, starch, baking powder and salt. | 7. 7. Add flour mixture 1 tbsp at a time until fully absorbed. | 8. 8. Pour into a greased & floured bundt pan. | 9. 9. Bake for 35 to 45 minute toothpick should come out clean. | 10. 10. BUTTER CREAM FROSTING: | 11. 11. Prepare pudding per package directions using only 1 1/2 cup milk. | 12. 12. Cool pudding, cover with plastic wrap to prevent skin while cooling. | 13. 13. Bring butter to almost room temperature. | 14. 14. Cream butter. | 15. 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate). | 16. 16. KROKANT or BRITTLE: | 17. 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown. | 18. 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer). | 19. 19. Transfer to a greased cookie sheet and let cool completely. | 20. 20. Break into real small pieces (English toffee bits could be substituted). | 21. 21. ASSEMBLY. | 22. 22. Cut cooled cake in three layers. | 23. 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake. | 24. 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup. | 25. 25. Sprinkle krokant or brittle over entire cake. | 26. 26. Decorate with reserved butter cream frosting. | 27. 27. It's best if it has a day to sit in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
lemon extract almond	4	drops		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
potato starch	1/3	cup		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
pudding	3	ounces		111.4135	14.4327	3.7591	4.2864
milk	1 1/2			223.26	17.4948	11.529000000000002	11.9682
butter	1	cup		684.0	31.428	21.372	57.6
butter	1	teaspoon		684.0	31.428	21.372	57.6
sugar	1/4	cup		604.485	151.197	0.0	0.0
hazelnut	1	cup	blanched chopped	319.2	48.0	0.0	16.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.