Mix flour, Muscovado sugar and salt in a bowl. Add butter in pieces and egg. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out on a floured work surface until round (26 cm Ø) and place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-14 minutes. Allow to cool down
Chopping chocolate. Heat cream with coconut oil. Remove from the heat and let the chocolate melt in it. Roast almonds and hazelnuts in a pan without fat. Take out and let cool down. Coarsely chop almonds and nuts. Place a cake ring around the short pastry base. Spread about half of the chocolate cream on the base, leaving a rim of about 1 cm wide. Sprinkle about 1/3 of the nut mixture on top and chill for about 30 minutes.
Soak gelatine in cold water. Mix cream cheese, 50 g sugar and peanut cream with the whisk of the hand mixer. Beat the egg whites until very stiff, then add 75 g sugar. Squeeze the gelatine well, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the remaining cream, fold in the egg white. Spread the cream on the base and smooth it down. Chill for about 30 minutes.
Stir the remaining chocolate cream until smooth. Carefully spread and spread on the cream cheese cream. Sprinkle the rest of the nut mixture on top. Chill for at least 2 hours
waiting time approx. 4 hours