Nut-Vanilla Slices

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 200 g Dark chocolate
  • 160 g Butter or margarine
  • 160 g Sugar
  • 3 packages Vanillin sugar
  • 1 pinch Salt
  • 7 Eggs (size M)
  • 400 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 4 TABLESPOONS Almond liqueur
  • 200 g Marzipan raw mass
  • 50 g Icing sugar
  • 30 g Dark chocolate coating
  • 7-10 Tbsp 3 (4) Strawberries
  • 875 g Whipped cream
  • 2 packs Dessert sauce "Vanilla Flavor
  • 1 1/2 TABLESPOONS Cocoa powder
  • 5-8 Chocolate dessert decor (dark chocolate)
  • 25 g ground pistachio kernels
  • 7-10 Tbsp Fat and flour
  • baking paper

Directions

  1. 1

    For the dough, grate the chocolate finely. Cream fat, sugar, 1 packet of vanilla sugar and salt. Separate the eggs. Stir in egg yolk. Mix chocolate, nuts and baking powder and fold in.

  2. 2

    Stir in the liqueur. Beat the egg white until stiff and fold in. Pour the dough onto a greased, floured fat pan of the oven (32x39 cm) and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes.

  3. 3

    Take the dough out of the oven, place on a grid and let it cool down. Wash and clean the strawberries, dab dry and cut in half. Dip half of the strawberries into the dough and leave to dry. Knead marzipan and icing sugar.

  4. 4

    Roll out marzipan between two rectangles of baking paper to form a rectangle (approx. 16x19 cm). Coarsely chop the couverture and melt in a water bath. Cut the dough sheet in half crosswise. Carefully lift a pastry sheet from the fat pan onto a large board.

  5. 5

    Whip 3 cups of cream, remaining vanilla sugar and sauce powder in 2 portions and whisk until creamy. Spread 3/4 of the vanilla cream on the lower cake base. Also lift the second base from the fat pan and carefully place it on the vanilla cream.

  6. 6

    Spread evenly with the remaining cream. Chill for about 30 minutes. Carefully place the marzipan plate on the cream. Dust with cocoa. Cut into 10 (16) pieces (each 4x8 cm [4x5 cm]).

  7. 7

    Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Place a tuff on each piece. Decorate half with strawberries and the rest with chocolate decoration. Sprinkle with pistachios. Makes about 10 (16) pieces.

Nutrition Facts

KCAL
920 kcal
CARBS
48 g
FATS
73 g
PROTEINS
15 g