Nut cream slices

Name: Nut cream slices
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g soft butter or margarine; 150 g + 3-4 tablespoons sugar; 1 package Vanillin sugar; 3 Eggs (size M); 225 g Flour; 2 TEASPOONS Baking Powder; 2-3 TABLESPOONS Milk; 100 g ground hazelnuts; 750 g Whipped cream; 1 package Cream stabiliser; 1 package (300 g) Marzipan blanket; 12 Hazelnut kernels; 7-10 Tbsp Grease; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g soft butter or margarine
150 g + 3-4 tablespoons sugar
1 package Vanillin sugar
3 Eggs (size M)
225 g Flour
2 TEASPOONS Baking Powder
2-3 TABLESPOONS Milk
100 g ground hazelnuts
750 g Whipped cream
1 package Cream stabiliser
1 package (300 g) Marzipan blanket
12 Hazelnut kernels
7-10 Tbsp Grease
7-10 Tbsp wooden skewers

Directions

1
Cream fat, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the mixture alternately with the milk. Fill the dough into a greased springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Take the cake out of the oven, remove from the edge and let it cool down on a cake rack.
2
In the meantime, roast the nuts in a pan without fat, remove and let them cool down. Whip 650 g cream until stiff, while pouring in 1 tbsp. sugar and cream firming agent. Fold cold roasted nuts, except for 1 tbsp, into the cream. Place a springform pan rim around the base and spread the cream on top. Chill the cake for about 1 hour. Unroll the marzipan plate. Remove the rim of the cake. Cover the cake with the marzipan sheet. Cut off any protruding edges. Chill the cake for about 1 hour.
3
Chill the cake for about 1 hour. Unroll the marzipan plate. Remove the rim of the cake. Cover the cake with the marzipan sheet. Cut off any protruding edges. Chill the cake for about 1 hour. Caramelise 2-3 tbsp. sugar in a small pot and let it cool down until it is thick. Dip the hazelnut kernels into the caramel using wooden skewers and allow to set. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Cut the cake into 12 pieces and decorate each with a cream tuff, hazelnut kernels and ground hazelnuts
4
Caramelise 2-3 tbsp. sugar in a small pot and let it cool down until it is thick. Dip the hazelnut kernels into the caramel using wooden skewers and allow to set. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Cut the cake into 12 pieces and decorate each with a cream tuff, hazelnut kernels and ground hazelnuts
5
waiting time approx. 1 1/2 hours