Submitted by Christopher Mohs,
Vikingland Lodge 1-495, Detroit Lakes, Minn.
4 extra large eggs
1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
2/3 cup butter
2/3 cup hazelnuts (roughly chopped)
1/2 cup granulated sugar
3 tablespoons milk
1 tablespoon all-purpose flour
Preheat the oven to 350 degrees F. For the cake, melt butter and set aside to cool. Whisk the eggs and sugar together until light yellow and fluffy. Add the flour and melted butter until just combined. Pour the batter into a spring form pan lined with parchment paper and bake for about 45 minutes. Check to see if it’s done by inserting a tooth pick or wooden skewer into the cake. If it comes out clean, the cake is done. If batter sticks, bake for an additional 5 minutes and test again.
When done, remove the cake from the oven but leave it in the spring form pan. For the topping, place all topping ingredients into a saucepan and bring to a boil. Once a boil is achieved, immediately pour the mixture onto the cake and spread evenly across the top. Return the cake to the oven and continue baking; only using the top heat if possible until it looks golden brown. About 5-10 minutes.
Remove from the oven and allow it to cool before removing from the spring form pan. Enjoy!
This recipe and more may be found on Christopher’s blog Pumpernickel & Rye