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(dedicated to Nadia Petrova)
0,25 L Russian vodka (white - 40% alc.)
500 gram. flour (universal)
250 gram. butter
210 gram. sugar
150 gram. raisins
150 gram. whole hazelnuts
100 gram. dark-chocolate (>70% Cacao)
16 gram. vanilla sugar [bourbon]
16 gram. baking powder
Preparation in 4 steps:
First put the 1/4L Vodka in jar together with the hazelnuts. Then seal that with a cling film and for a minimum of 15 minutes. (for the hard variant of the cake also put the raisins in the jar) After this procedure you may have to refill the vodka to 1/4l
Chop up the chocolate and head up with the raisins, hazelnuts and vodka to make the nuts soft.
Beat eggs with butter until foamy (best at the highest level) and add sugar and vanilla gradually. mix baking powder and flour and add to the egg mixture.
Mix the vodka-mixture with the dough and then put it in a cake tin (butter and flour the tin, if you don't want the cake to stick in the tin) Baking: 350°F [175°C] for about 60-90 minutes depends on the stove.
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