A simple but delicious cake recipe:

Stir butter indes until it turns white, spikes form and the volume has visibly increased. Add the nuts.

Whip egg whites until stiff and add sugar (1). Continue beating until you have a very stiff, firm beaten egg white.

Bring sugar (2) to a boil with the water, stirring until the mixture flows from the ladle like syrup, i.e. the last two drops stick to the ladle and the syrup foams in the frying pan. Stream the syrup into the snow, stirring vigorously with a whisk.

Immediately place in a cold water bath.

Once the beaten egg whites and butter mixture are the same room-warm (important!) heat, add the butter all at once to the beaten mixture form, folding in precisely and briefly. Immediately place in the refrigerator for 120 minutes.

This buttercream is relatively difficult to make: therefore you may also make a simpler buttercream, without egg whites !

de la table suisse, 1972 (Rg)

Solothurn Nut Cake Butter Cream

Buttercream:

Buttercream, simple:

Instructions:

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