Crumble cake with nut nougat cream

Name: Crumble cake with nut nougat cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 250 g Butter; 275 g Sugar; 1 package Vanillin sugar; 300 g Flour; 7-10 Tbsp Salt; 4 Eggs (size M); 500 g Low-fat curd; 250 g Mascarpone; 150 g Nut Nougat Cream; 1 package Chocolate Flavoured Pudding Powder; 50 g chopped pistachio kernels and hazelnut kernels

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

250 g Butter
275 g Sugar
1 package Vanillin sugar
300 g Flour
7-10 Tbsp Salt
4 Eggs (size M)
500 g Low-fat curd
250 g Mascarpone
150 g Nut Nougat Cream
1 package Chocolate Flavoured Pudding Powder
50 g chopped pistachio kernels and hazelnut kernels

Directions

1
Knead 150 g butter, 150 g sugar, vanillin sugar, flour and 1 pinch of salt with the dough hooks of the hand mixer. Then work into crumbles with floured hands. Grease the bottom of a springform pan (26 cm Ø). Fill in half of the crumbles and press them with your hands to a smooth base, chill. Beat 100 g butter and 125 g sugar until frothy. Stir in the eggs one after the other.
2
Stir in quark, mascarpone, nut nougat cream and pudding powder. Spread the mascarpone-nougat mixture on the crumble base until smooth. Knead remaining crumbles, pistachios and hazelnuts and spread evenly on the mascarpone mass. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 70-75 minutes. Let cool slightly and remove from the tin. Decorate with biscuits and lemon balm