For the b’soffene Kathl, beat yolks with sugar until fluffy. Moisten the nuts with some of the white wine and add to the yolk mixture.
Beat the egg whites until creamy and fold them loosely into the yolk mixture together with the flour. Pour into a greased pan (24 cm Ø) and bake at 160 degrees for about 50 minutes.Turn out the cake and let it cool.In the meantime, boil the remaining wine and water with the spices, add sugar to taste and carefully pour through a sieve over the cake. The b’soffene Kathl should slowly “drink up”.
Preparation Tip:
If you like the b'soffene Kathl even fresher, use an organic lemon instead of the organic orange.
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