Tyrolean Hard Cake
A dense almond cake that is quick and easy to make. Instead of a cake batter, the ingredients form a stiff dough that you roll into balls, then roll in sugar before baking. The cake can be served by breaking off pieces or slicing into wedges.
Recipe type: Dessert | Cake
Serves: 6 to 8
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Covered, Room Temperature
Help: Cake Hints and Tips
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cake Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar, plus additional sugar for rolling
- 2 large eggs
- 2½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1½ cups finely chopped walnuts
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round layer cake pan or one 9 inch round springform pan; lightly grease the bottom of the pan with shortening
Batter:
- In a large bowl of an electric mixer, combine butter, sugar, eggs, flour, baking powder, salt, almond extract, vanilla extract, and walnuts. Mix all ingredients together until thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Mixture will form stiff dough.
- Shape dough into small balls, about 1” in diameter. Roll the balls in granulated sugar until completely coated.
- Arrange some of sugared balls in the bottom of the pan, placing the balls about ½ inch apart. Place additional sugared balls on top of the first layer on top of the empty spaces. If any sugared balls are still left, form a third layer on top of the second layer.
- Bake: Bake 50 minutes or until the top is lightly browned. Cool on a wire cooling rack for 20 minutes then remove the cake from the pan and finish cooling on wire rack.