Nuss Torte (German Nut Cake)
Nuss Torte is a German nut cake that only requires 4 ingredients and is light, delicate, and delicious.
Servings: 16 pieces
- 12 large eggs
- ¾ cups sugar
- ¾ cup bread crumbs 4 ounces
- 1 cup finely ground walnuts 3.5 ounces
Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.
- Do not butter the pan or use parchment paper before adding the batter. The batter needs to cling to the pan while cooling upside down. This gives the Nuss Torte volume and keeps the cake from deflating.
- If you find you didn't make enough bread crumbs, you can add store-bought plain bread crumbs to make up the difference.
- Chill the cake in the refrigerator before slicing and serving it.
- Make sure to cook the Nuss Torte for the entire 50 minutes. The first time I baked it, I took it out 20 minutes early because it looked ready. As a result, the top crust peeled off while the cake was cooling upside-down 🤦♀️.
Serving: 1slice | Calories: 162kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 140mg | Fiber: 1g | Sugar: 11g