Recipe by DrGaellon
From Marlies Monika at allrecipes.com. Original author's note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!"
Top Review by Montana Heart Song
I had fun making this recipe! It didn't take long for prep. 15 minutes tops. I made the black tea and cooled in the freezer.I used silvered almonds and chopped in processor and Panko bread crumbs. Interesting refreshing flavor. Delicious with the minced nuts. It was done in 50 minutes. The egg whites gave the bundt cake a shiny varigated appearance on the outside. Serve with cream, ice cream or whipped topping and of course hot coffee or tea. Thanks for posting.
- 4 eggs, separated
- 1 cup butter
- 1 2⁄3 cups white sugar
- 1 cup brewed black tea, cold
- 2 cups all-purpose flour
- 1 1⁄2 tablespoons baking powder
- 1⁄3 cup dry breadcrumbs
- 1⁄3 cup unsweetened cocoa powder
- 1 cup chopped hazelnuts
Directions See How It's Made
- Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
- In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.