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Filbert Form Cake

Charles.Durand's picture
Ingredients
  Graham cracker crumbs 1⁄4 Cup (4 tbs)
  Whole filberts 1⁄3 Cup (5.33 tbs), toasted
  Butter/Margarine 1 Cup (16 tbs)
  Grated lemon peel 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Egg yolks 6
  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 6 Tablespoon
  Egg whites 6
  Chopped filberts 1 Cup (16 tbs), toasted
  Semi sweet chocolate pieces 1⁄3 Cup (5.33 tbs)
Directions

Generously grease a 3-quart fancy tubed or turk's-head mold; coat with graham cracker crumbs and arrange the whole filberts on bottom of mold.
Set aside.
Cream butter with lemon peel and extract.
Add cups of the sugar gradually, creaming thoroughly.
Add egg yolks gradually, beating thoroughly.
Beat until light and fluffy.
Sift flour, baking powder, and salt together.
Add alternately with milk to creamed mixture, blending well.
Beat egg whites until frothy.
Add remaining 1/2 cup sugar gradually, beating until stiff peaks are formed.
Fold into batter until well blended.
Spoon one third of batter into prepared mold; sprinkle with half of a mixture of chopped filberts and chocolate pieces.
Repeat layering, ending with the batter.
Bake at 350°F 50 to 55 minutes, or until cake tests done.
Cake will be well browned on top.
Remove to wire rack; cool in pan 15 minutes.
Gently loosen cake around tube and sides of pan; invert on cake plate.
When cake is cool, sift confectioners' sugar overtop.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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