Tyrol-style cake

Total time: 1hr 25m
Preparation Time: 35m

For 16 piece

Nutritional Information

Contains 347 Kcal, 6g Protein, 26g Carbohydrates, 24g Fat


  • To shell the nuts
  • 100 g hazelnuts
  • Sponge mixture
  • 125 g butter, soft
  • 1 pinch salt
  • 200 g sugar
  • 4 egg yolk
  • 200 g ground hazelnuts
  • 120 g white flour
  • 2 tsp baking powder
  • 200 g dark chocolate, roughly chopped
  • 4 egg white
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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  • To shell the nuts

    Spread the nuts on a baking tray. Roast for approx. 8 mins. in the centre of an oven preheated to 200°C until the shells crack open. Remove from the oven, rub the nuts gently with a damp towel until all the shells have been removed. Coarsely chop the nuts.
  • Sponge mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Combine the chopped and ground nuts, flour, baking powder and chocolate, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.
  • To bake

    Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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