Marzipan nut slices

Name: Marzipan nut slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 6 Eggs (size M); 200 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 175 g Flour; 1 TEASPOON Baking Powder; 3 packages Cream stabiliser; 1150 g Whipped cream; 200 g ground hazelnuts; 3 TABLESPOONS Apricot liqueur; 300 g Marzipan raw mass; 75 g Icing sugar; 2 TABLESPOONS Apricot Jam; 16 Hazelnut kernels (with skin); 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

6 Eggs (size M)
200 g Sugar
3 packages Vanillin sugar
1 pinch Salt
175 g Flour
1 TEASPOON Baking Powder
3 packages Cream stabiliser
1150 g Whipped cream
200 g ground hazelnuts
3 TABLESPOONS Apricot liqueur
300 g Marzipan raw mass
75 g Icing sugar
2 TABLESPOONS Apricot Jam
16 Hazelnut kernels (with skin)
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Beat the egg whites until stiff, add 150 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn out onto a tea towel, remove baking paper. Place a second cloth on top and let it cool down.
2
Halve the base once. Place a baking frame or a strip of aluminium foil folded several times around one base. Mix 50 g sugar and 1 sachet of cream thickener. Whip 750 g cream until stiff, allowing the sugar mixture to trickle in. Fold in ground nuts. Pour the cream onto the base and smooth it down. Place 2nd base on top. Chill for 1 hour. Mix 2 packets of vanilla sugar and 2 packets of cream thickener. Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in. Stir in liqueur. Put half of the cream in a piping bag with a star-shaped spout and chill. Spread the other half of the cream on the top base. Put it in a cold place. Dice marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out rectangularly (approx. 30 x 18 cm) on a work surface dusted with icing sugar.
3
Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in. Stir in liqueur. Put half of the cream in a piping bag with a star-shaped spout and chill. Spread the other half of the cream on the top base. Put it in a cold place. Dice marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out rectangularly (approx. 30 x 18 cm) on a work surface dusted with icing sugar. Notch the marzipan cover several times with the back of a knife. Remove baking frame. Place the marzipan sheet on top and press down lightly. Cut into about 16 slices. Decorate each slice with a cream tuff. Pass the jam through a sieve. Put a small blob on each tuff. Place nuts on top. Keep cold until serving
4
Notch the marzipan cover several times with the back of a knife. Remove baking frame. Place the marzipan sheet on top and press down lightly. Cut into about 16 slices. Decorate each slice with a cream tuff. Pass the jam through a sieve. Put a small blob on each tuff. Place nuts on top. Keep cold until serving
5
2 hours waiting time