Biscuit Cake

Ingredients

• 8 pcsEgg
• 500 gButter
• 500 gSugar
• 500 gWheat flour
• 2.5 gNutmeg
• 2 gCaraway

Instructions

1. 1

   Preparation

   • Preheat the oven to 170 °C (top and bottom heat).
   • Grease a 24 cm springform or a 24–26 cm loaf pan and line the bottom with baking paper.
2. 2

   Make the batter

   • Place the eggs, softened butter and sugar in a large mixing bowl.
   • Beat with a hand mixer or stand mixer starting on low then high speed until very creamy (with an electric mixer this typically takes about 10–15 minutes; the original recipe calls for 1 hour of beating — with modern mixers this is not necessary).
   • Whisk together the flour, freshly grated nutmeg and caraway seeds in a separate bowl.
   • Add the dry mixture to the egg-butter-sugar mixture in portions and mix only until smooth and homogeneous.
3. 3

   Bake and cool

   • Pour the batter into the prepared pan and smooth the surface.
   • Bake in the preheated oven at 170 °C (top and bottom heat) for about 60 minutes. Check doneness with a skewer.
   • Let the cake rest in the pan for 10–15 minutes, then unmold and cool completely on a wire rack.
   • Optionally dust with a little freshly grated nutmeg before serving.