A classic and beloved Czech sponge cake, known for its light, airy texture and rich buttery flavor, perfectly balanced with crunchy nuts and a hint of cocoa. A delightful treat for any occasion!
Ingredients
- 350 g semi-coarse flour
- 300 g caster sugar
- 6 eggs (5 separated, 1 whole)
- 200 ml milk
- 250 g butter (melted and cooled)
- 150 g ground nuts (walnuts or hazelnuts work best)
- 50 g cocoa powder
Procedure
- Prepare the egg mixtures:
- Separate 5 egg whites from the yolks.
- Beat the egg whites until stiff peaks form.
- In a separate bowl, beat 5 egg yolks and 1 whole egg with sugar until light and fluffy.
- Combine the ingredients:
- Gradually mix in the milk and melted butter.
- Sift in the flour and gently fold it into the mixture along with the ground nuts and cocoa powder.
- Carefully fold in the beaten egg whites to keep the batter airy.
- Bake to perfection:
- Preheat the oven to 180°C (350°F).
- Pour the batter into a greased and floured baking tin.
- Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
Final Tip
For an extra indulgent touch, dust the cake with powdered sugar, drizzle with melted chocolate, or serve with a dollop of whipped cream and fresh berries.
Enjoy! 🥮🍰
