Meringue nut slices

Name: Meringue nut slices
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 400 g Marzipan raw mass; 12 Eggs (size M); 400 g ground hazelnuts; 3 packages Vanillin sugar; 250 g Schmand; 200 g Butter or margarine; 1 pinch Salt; 450 g Sugar; 200 g Flour; 125 g Cornstarch; 1 package Baking Powder; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat in fat pan

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

400 g Marzipan raw mass
12 Eggs (size M)
400 g ground hazelnuts
3 packages Vanillin sugar
250 g Schmand
200 g Butter or margarine
1 pinch Salt
450 g Sugar
200 g Flour
125 g Cornstarch
1 package Baking Powder
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Fat in fat pan

Directions

1
Grate marzipan for the nut mixture. Separate 4 eggs. Mix nuts, marzipan, 4 egg yolks, 3 eggs, 2 packets of vanilla sugar and sour cream with the whisks of the hand mixer.
2
For the dough, mix the fat, salt, 1 packet of vanillin sugar and 200 g of sugar until creamy. Separate 1 egg. Add the egg white to the other 4 egg whites. Stir in 4 eggs and 1 egg yolk one after the other. Mix flour, starch and baking powder, add in portions and stir in.
3
Put the dough into a greased fat pan of the oven (32 x 39 cm) and smooth it down. Carefully spread nut mixture on top and smooth it down (it sticks a little and is also a little firmer). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
4
Beat the egg whites until stiff, adding 250 g sugar. Continue beating until the mixture becomes shiny. After 15 minutes of baking time, take the cake out of the oven, spread the meringue loosely on top and finish baking at the same temperature. Remove from the oven, place on a cake rack and allow to cool. Dust with icing sugar.