Cheese-Nut Slices

Name: Cheese-Nut Slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 325 g Flour; 325 g Sugar; 7-10 Tbsp Salt; 11 Eggs (size M); 250 g Butter; 2 packages Vanillin sugar; 1 kg Low-fat curd; 60 ml Milk; 7-10 Tbsp a few drops of bitter almond aroma; 25 g Cornstarch; 300 g ground hazelnuts; 2 TEASPOONS Cocoa powder; 1 package Cream stabiliser; 250 g Whipped cream; 24 (approx. 25 g) Hazelnuts; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

325 g Flour
325 g Sugar
7-10 Tbsp Salt
11 Eggs (size M)
250 g Butter
2 packages Vanillin sugar
1 kg Low-fat curd
60 ml Milk
7-10 Tbsp a few drops of bitter almond aroma
25 g Cornstarch
300 g ground hazelnuts
2 TEASPOONS Cocoa powder
1 package Cream stabiliser
250 g Whipped cream
24 (approx. 25 g) Hazelnuts
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead 300 g flour, 75 g sugar, 1 pinch of salt, 1 egg, 150 g butter in flakes and 3-4 tablespoons water to a smooth dough. Cover and chill for about 30 minutes. Grease the fat pan of the oven (35 x 40 cm). Roll out short pastry on a floured work surface in the size of the fat pan. Line the mould with it. Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
2
Leave to cool. Separate 10 eggs. Cream 100 g soft butter, 250 g sugar and 1 packet vanilla sugar with the whisks of the hand mixer. Stir in the egg yolks one after the other. Stir in quark, milk, flavour, 25 g flour and starch. Beat the egg white in 2-3 portions with 1 pinch of salt until stiff, carefully fold into the quark mixture. Pour half of the mixture into a second bowl. Carefully fold 250 g nuts and cocoa into one half. Pour the nut mixture onto the shortcrust pastry base, smooth it down. Sprinkle 50 g hazelnuts evenly on top. Pour light curd mixture on top and spread carefully. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool on a cake rack.
3
Pour half of the mixture into a second bowl. Carefully fold 250 g nuts and cocoa into one half. Pour the nut mixture onto the shortcrust pastry base, smooth it down. Sprinkle 50 g hazelnuts evenly on top. Pour light curd mixture on top and spread carefully. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool on a cake rack. Mix cream thickener and 1 sachet vanilla sugar. Whip the cream with the whisk of the hand mixer until stiff, allowing the cream setting agent to trickle in. Pour the cream into a piping bag with a star-shaped spout. Cut the cake into triangles. Spray cream tuffs onto the pieces. Place one nut in the middle of each tuff
4
Mix cream thickener and 1 sachet vanilla sugar. Whip the cream with the whisk of the hand mixer until stiff, allowing the cream setting agent to trickle in. Pour the cream into a piping bag with a star-shaped spout. Cut the cake into triangles. Spray cream tuffs onto the pieces. Place one nut in the middle of each tuff
5
waiting time approx. 3 hours