Solothurn Nut Cake

Try this delicious cake recipe:

A typical cake for festive occasions.

Attention The Solothurn nut cake is a labor-intensive cake! You should also not be surprised if the japonais bases and/or the buttercream do not succeed the first time: both are not easy to make.

The best way to cut the finished cake is with an electric kitchen knife.

Japonais bases

On a parchment paper, draw two circles of 24 cm ø.

Whip the egg whites until not quite stiff. Add the sugar and continue beating until you have a firm mixture. Mix the hazelnuts, cornflour and powdered sugar and fold into the egg whites.

Fill the mixture into a piping bag with a medium-sized nozzle and pipe it in a spiral onto the baking paper rounds (the spiral should still be clearly visible).

Place both bases in the oven heated to 130 °C and dry for 35 minutes, leaving the oven door slightly open so that the steam can escape.

Remove from the baking sheet while still warm (be careful !!) and cool on a rack.

Note: there are people who like even crispier bottoms ! Then bake at 190 degrees for about 10 minutes. The bottoms are then but very fragile !

Hazelnut sponge cake

Mix eggs and sugar to a light, very foamy cream, this takes about 10 min.

Mix the cornflour, nuts, flour and baking powder, add and mix thoroughly.

The amount immediately

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