Walnut Almond Ginger Cake

A cake recipe for all foodies:

For the dough:

Stir whipped cream, sugar and vanilla sugar. Add the eggs. Rinse lemon with hot water, rub dry and finely grate the peel. Add lemon zest. Combine flour and baking powder and gradually fold in. Spread batter evenly on a baking sheet lined with parchment paper.

For the topping:

Peel and finely chop the ginger. Chop the walnuts as well. Brown butter, sugar, chopped walnuts and almond kernels in a frying pan while turning to the other side and caramelize until golden-yellow. Slit vanilla beans lengthwise and scrape out the pulp. Stir vanilla pulp and milk and add to the frying pan along with the ginger. Mix everything well and spread evenly on the pastry base.

Bake in the heated oven at 180 degrees , convection oven 160 degrees , gas mark 3 in about 15 minutes. Cut the cake into pieces.

Tip Serve with whipped cream. The cake is only a little bit for ginger lovers, because it has a very intense aroma. It tastes best when still lukewarm.

Nutritional values per unit approx. 245 Kcal, 16 g fat

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