Nut cappuccino rhomboid from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix espresso powder with 150 ml of boiling water and let it cool down. Chop mocha chocolate. Mix flour and baking powder. Add salt, cinnamon, vanillin sugar, 250 g sugar, ground and chopped hazelnuts and mix in. Add the cooled espresso, softened butter, eggs and mocha liqueur and mix everything with the whisks of the hand mixer on the highest setting for about 2 minutes until you have a creamy dough.

2. 2

   Finally fold in chocolate and put everything into a well greased fat pan of the oven (38x34 cm). Place a greased aluminium foil rail on the open, diagonally flattened long side and smooth down the dough. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Let the cake cool down on the baking tray. In the meantime knead the raw marzipan mixture and 30 g icing sugar. Sieve the remaining icing sugar onto the work surface and roll out the raw marzipan mixture onto it. Cut out small stars, sniffles and fir trees. Spread a thin layer of egg white on the stars and trees and sprinkle with the remaining sugar. Coarsely chop the couverture and melt it on a hot water bath. Cut the cake into rhombuses and lift it from the tray.

3. 3

   Cut out small stars, sniffles and fir trees. Spread a thin layer of egg white on the stars and trees and sprinkle with the remaining sugar. Coarsely chop the couverture and melt it on a hot water bath. Cut the cake into rhombuses and lift it from the tray. Put the couverture in a freezer bag and cut off a small corner. Decorate lozenges with chocolate strips and marzipan stars. Results in approx. 21 whole lozenges and 10-12 edge pieces

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
250 kcal

CARBS
24 g

FATS
15 g

PROTEINS
4 g