Nut Cake

Name: Nut Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 23 kg Eggs (peeled); 15.5 kg Flour; 18.5 kg White granulated sugar; 150 g Ammonium bicarbonate; 20 g Vanillin; 1.5 kg Water; 2 kg Melon strips (cut into small pieces); 2 kg Raisins (washed); 2 kg Walnut kernels (cut into small pieces after roasting); 1 kg Melon seeds; 500 g Roasted sesame seeds; 500 g Egg yolks (for piping stripes); 500 g Sesame oil (for brushing the surface)

A cake topped with assorted dried fruits and nuts, including melon strips, raisins, and peach kernels.

1h 20m

Easy

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Ingredients

Eggs (peeled) 23 kg

Flour 15.5 kg

White granulated sugar 18.5 kg

Ammonium bicarbonate 150 g

Vanillin 20 g

Water 1.5 kg

Melon strips (cut into small pieces) 2 kg

Raisins (washed) 2 kg

Walnut kernels (cut into small pieces after roasting) 2 kg

Melon seeds 1 kg

Roasted sesame seeds 500 g

Egg yolks (for piping stripes) 500 g

Sesame oil (for brushing the surface) 500 g

Instructions

Making the cake batter

Wash the eggs and peel them. Place the beaten egg liquid and powdered white sugar into an egg-beating bucket (or pot), heat over a hot water bath while whisking continuously. When it reaches about 50°C, remove and continue whisking until the mixture rises in volume and the sugar has dissolved. Add the water (with the ammonium bicarbonate dissolved in it) and the vanillin. Continue whisking until the mixture is evenly combined and fluffy. Sift in the flour and fold gently to form the cake batter.

Spreading the batter

Spread the cake batter into a paper-lined baking tray to a thickness of about 2.5–3 cm. After leveling the surface, evenly sprinkle the melon strips, raisins, walnut kernels, melon seeds, and roasted sesame seeds on top (the raisins should be washed, the melon strips cut into small pieces, and the walnut kernels roasted then cut into small pieces). Then pipe wavy stripes of egg yolk over the surface and place the tray into the oven to bake immediately.

Baking

Adjust the oven temperature; do not rush the heat—bake slowly over low heat with the bottom heat stronger than the top heat. Bake for about 30–40 minutes and test doneness by piercing with a bamboo skewer. When the surface turns a light golden-red and the cake is cooked through, remove from the oven. While still hot, brush the surface of the large cake with sesame oil and let it cool.

Cutting into pieces

Once the cake has cooled, peel off the lining paper and cut into approximately 7 cm squares with a knife, then pack the pieces into boxes to finish the product.