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Nut Cream Sheet Cake

Herrlich saftiger Nussboden mit einer samtigen Mascarpone-Sahne-Creme, bestreut mit knusprigen Nüssen – ein schneller, einfacher Kuchen, der Kindheitserinnerungen weckt.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Nut Cream Sheet Cake
  • 4 eggs size M
  • 150 g sugar
  • 1 packet vanilla sugar
  • 100 ml oil
  • 100 ml milk
  • 200 g all-purpose flour
  • 100 g ground hazelnuts or almonds depending on preference
  • 1 tsp baking powder
  • 1/4 tsp salt
For the Cream Layer
  • 250 ml whipping cream
  • 1 packet whipping cream stabilizer (Sahnesteif) to stabilize cream
  • 250 g mascarpone
  • 70 g powdered sugar
  • 1 tsp vanilla extract
  • 50 g chopped nuts for decoration
  • honey or caramel sauce optional, for extra sweetness

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Spatula

Method
 

  1. Step 1: Preheat oven to 180 °C (350 °F) top and bottom heat. Line a baking sheet with parchment paper.
  2. Step 2: Beat eggs with sugar and vanilla sugar until creamy and fluffy.
  3. Step 3: Stir in oil and milk until well combined.
  4. Step 4: In a separate bowl, mix flour, ground nuts, baking powder, and salt. Gently fold dry ingredients into wet mixture.
  5. Step 5: Spread batter evenly on the prepared baking sheet and bake for 20–25 minutes. Perform toothpick test to ensure doneness.
  6. Step 6: Let the cake base cool completely to prevent the cream from melting.
  7. Step 7: Whip the cream with stabilizer until stiff peaks form.
  8. Step 8: In another bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth.
  9. Step 9: Gently fold whipped cream into the mascarpone mixture to keep it airy.
  10. Step 10: Cut the cooled cake base horizontally into two equal layers.
  11. Step 11: Spread half of the cream on the bottom layer, place the second layer on top, and spread the remaining cream evenly over the top.
  12. Step 12: Sprinkle chopped nuts generously over the cream. Optionally drizzle honey or caramel sauce on top.
  13. Step 13: Refrigerate the cake for at least 3–4 hours to let it set and flavors meld.

Notes

Der Kuchen hält sich 2–3 Tage im Kühlschrank frisch. Für eine vegane Variante kannst du Sahne und Mascarpone durch pflanzliche Alternativen ersetzen. Für mehr Stabilität kann Gelatine in die Creme gegeben werden. Der Kuchen lässt sich auch in einer Springform backen, die Backzeit verlängert sich dann etwas.