Lucy M. Nusskuchen is a delicious and rich cake made with hazelnuts and a sweet apple filling. It’s the perfect treat for any occasion, offering a balance of nutty flavors and fruity goodness.
Imagine a cake that’s both nutty and fruity, with layers of rich flavor. That’s what Nusskuchen brings to the table. With hazelnuts baked right into the cake and a sweet apple filling in the middle, this dessert is a perfect treat for any occasion. It’s a comforting slice of home in every bite.
Cultural Origin of Nusskuchen
Nusskuchen, meaning “nut cake” in German, has its roots in central European baking traditions, particularly in Germany and Austria. The cake is celebrated for its rich, nutty flavor and is often made with hazelnuts, though variations using walnuts or almonds can also be found. The use of nuts in desserts has long been a hallmark of German and Austrian pastries, where they symbolize warmth, comfort, and the pleasures of home-baked goods.
Historically, Nusskuchen was a popular choice for family gatherings and festive occasions, often served with coffee or tea. Its simple ingredients and easy preparation made it a staple in many households. The cake also carries a cultural connection to autumn, when hazelnuts are in season, making it a perfect dessert for the cooler months.
Over time, Nusskuchen has spread beyond its traditional origins, with modern twists appearing in cafes and kitchens worldwide. Today, it remains a beloved part of central European culinary heritage, offering a delicious taste of tradition with each slice.
Ingredients
- 2 large eggs, separated
- 1¼ cups (150g) all-purpose flour
- ¼ cup (40g) shelled hazelnuts
- ½ cup (115g) salted butter, softened
- 1 tsp instant coffee granules
- 1 tbsp warm milk
- 1½ teaspoons baking powder
- ½ cup + 1 tbsp (115g) sugar
- Grated zest and juice of ½ lemon
- 2 tablespoons apricot jam
- 2 medium apples, peeled, cored, and sliced
- ¼ teaspoon salt
- 2 ounces (55g) dark chocolate, broken into pieces
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Place the hazelnuts on a baking sheet and roast them in the oven for about 10 minutes. Once roasted, transfer the nuts to a clean tea towel and rub them to remove most of the skins. Some skins may still remain, and that’s okay. Place the nuts in a food processor and grind them finely.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Gradually add the egg yolks into the butter mixture, one at a time, beating well after each addition.
- Stir the ground hazelnuts into the mixture. Dissolve the coffee granules in the warm milk, then stir this into the batter.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- In a separate clean bowl, whisk the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared cake pan and level the surface with a spatula. Bake for 25 minutes, or until the cake is risen and springs back when lightly pressed.
- Once the cake is done, let it cool in the pan for a few minutes. Then, turn it out onto a wire rack to cool completely.
- While the cake cools, prepare the apple filling. In a saucepan, combine the sliced apples, apricot jam, and lemon zest and juice. Cook gently over low heat, covered, until the apples are soft but still hold their shape. Let the mixture cool to room temperature.
- Once the cake is fully cooled, slice it horizontally in half using a serrated knife. Spread the cooled apple mixture evenly between the two layers, then carefully assemble the cake. Melt the dark chocolate in a heatproof bowl set over simmering water. Spread the melted chocolate over the top of the cake and allow it to set before slicing and serving.
Nusskuchen
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Place the hazelnuts on a baking sheet and roast them in the oven for about 10 minutes. Once roasted, transfer the nuts to a clean tea towel and rub them to remove most of the skins. Some skins may still remain, and that’s okay. Place the nuts in a food processor and grind them finely.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Gradually add the egg yolks into the butter mixture, one at a time, beating well after each addition.
- Stir the ground hazelnuts into the mixture. Dissolve the coffee granules in the warm milk, then stir this into the batter.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- In a separate clean bowl, whisk the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared cake pan and level the surface with a spatula. Bake for 25 minutes, or until the cake is risen and springs back when lightly pressed.
- Once the cake is done, let it cool in the pan for a few minutes. Then, turn it out onto a wire rack to cool completely.
- While the cake cools, prepare the apple filling. In a saucepan, combine the sliced apples, apricot jam, and lemon zest and juice. Cook gently over low heat, covered, until the apples are soft but still hold their shape. Let the mixture cool to room temperature.
- Once the cake is fully cooled, slice it horizontally in half using a serrated knife. Spread the cooled apple mixture evenly between the two layers, then carefully assemble the cake. Melt the dark chocolate in a heatproof bowl set over simmering water. Spread the melted chocolate over the top of the cake and allow it to set before slicing and serving.
Notes
Cultural Origin of Nusskuchen
Nusskuchen, meaning “nut cake” in German, has its roots in central European baking traditions, particularly in Germany and Austria. The cake is celebrated for its rich, nutty flavor and is often made with hazelnuts, though variations using walnuts or almonds can also be found. The use of nuts in desserts has long been a hallmark of German and Austrian pastries, where they symbolize warmth, comfort, and the pleasures of home-baked goods. Historically, Nusskuchen was a popular choice for family gatherings and festive occasions, often served with coffee or tea. Its simple ingredients and easy preparation made it a staple in many households. The cake also carries a cultural connection to autumn, when hazelnuts are in season, making it a perfect dessert for the cooler months. Over time, Nusskuchen has spread beyond its traditional origins, with modern twists appearing in cafes and kitchens worldwide. Today, it remains a beloved part of central European culinary heritage, offering a delicious taste of tradition with each slice.You can try making a classic Mary Berry Red Velvet Cake if you’re looking for a rich, decadent dessert similar to the flavors found in Nusskuchen. Both cakes offer a delightful balance of sweetness and texture, making them perfect for any special occasion.
Nutritional Value (Per Serving)
- Calories: 310 kcal
- Protein: 4g
- Carbs: 42g
- Fat: 15g
- Fiber: 2g
- Sugar: 21g
Conclusion
This Nusskuchen is the kind of cake that everyone loves. With its nutty and fruity layers, finished off with smooth dark chocolate, it’s a perfect treat for any dessert lover. I hope you give this recipe a try and enjoy it as much as I do!
