Nut-Vanilla Slices

Name: Nut-Vanilla Slices
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 200 g dark chocolate; 160 g Butter or margarine; 160 g Sugar; 6 packages Vanillin sugar; 1 pinch Salt; 7 Eggs (size M); 400 g ground hazelnuts; 1 package Baking Powder; 4 TABLESPOONS Almond liqueur; 400 g Marzipan raw mass; 100 g Icing sugar; 8 Strawberries; 1625 g Whipped cream Whipped cream; 3 packages Sauce powder "Dessert sauce vanilla flavor; 2 yesterday tbsp. cocoa powder; 16 Chocolate dessert decor (dark chocolate); 2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

200 g dark chocolate
160 g Butter or margarine
160 g Sugar
6 packages Vanillin sugar
1 pinch Salt
7 Eggs (size M)
400 g ground hazelnuts
1 package Baking Powder
4 TABLESPOONS Almond liqueur
400 g Marzipan raw mass
100 g Icing sugar
8 Strawberries
1625 g Whipped cream Whipped cream
3 packages Sauce powder "Dessert sauce vanilla flavor
2 yesterday tbsp. cocoa powder
16 Chocolate dessert decor (dark chocolate)
2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Fat and flour

Directions

1
For the dough, grate the chocolate finely. Cream fat, sugar, 1 packet of vanilla sugar and salt. Separate the eggs. Stir in egg yolks one after the other. Mix chocolate, nuts and baking powder and stir in. Stir in liqueur. Beat the egg whites in portions until stiff and fold in.
2
Pour the dough onto a greased, flour-dusted fat pan (32x38 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Remove from the oven, place on a rack and let cool off. In the meantime knead marzipan and icing sugar. Quarter the marzipan. Roll out each quantity of marzipan between baking paper rectangles to form a rectangle (approx. 16x18 cm). Wash and halve the strawberries. Quarter the dough sheet so that 4 rectangles of the same size (approx. 16x18 cm) are formed. Cut each dough rectangle 1x horizontally. Carefully lift off the lid. Whip 5 cups of cream, 4 packets of vanilla sugar and sauce powder in three portions with the whisks of the hand mixer until stiff. Spread 3/4 of the cream on the lower dough plates and spread evenly. Place the respective lid on top and spread the rest of the cream on top and smooth it down. Put in a cool place for about 1 hour.
3
Quarter the dough sheet so that 4 rectangles of the same size (approx. 16x18 cm) are formed. Cut each dough rectangle 1x horizontally. Carefully lift off the lid. Whip 5 cups of cream, 4 packets of vanilla sugar and sauce powder in three portions with the whisks of the hand mixer until stiff. Spread 3/4 of the cream on the lower dough plates and spread evenly. Place the respective lid on top and spread the rest of the cream on top and smooth it down. Put in a cool place for about 1 hour. Carefully place the marzipan lid on top and dust with cocoa. Cut each rectangle into 8 slices. Whip the rest of the cream with the whisks of the hand mixer until stiff, letting the remaining vanilla sugar trickle in. Pour into a piping bag with star-shaped spout and sprinkle a tuff on each slice. Decorate half with strawberries and the remaining slices with chocolate decoration. Sprinkle with pistachios. Results in about 32 pieces
4
Carefully place the marzipan lid on top and dust with cocoa. Cut each rectangle into 8 slices. Whip the rest of the cream with the whisks of the hand mixer until stiff, letting the remaining vanilla sugar trickle in. Pour into a piping bag with star-shaped spout and sprinkle a tuff on each slice. Decorate half with strawberries and the remaining slices with chocolate decoration. Sprinkle with pistachios. Results in about 32 pieces