- Preparation time 30 min.
- Baking time: 35 min.
Make the shortcrust pastry and place on a baking sheet, prick several times with a fork and bake half-baked over medium heat. (ca.160 ° 15min) Brush the ground with currant jelly.
Fort he nut mass: Liquefy butter, add sugar, nuts, vanilla sugar, cinnamon and starch. Beat the egg whites and bring the egg whites under the nut mass. Tip: The rest of the yolk can be used for this hazelnut cake recipe
Spread the mixture on the shortcrust dough and smooth.
Bake at medium heat golden brown finish (about 160 ° 20min). Best when still warm cut with a sharp knife triangles and let cool. Then either dip the edges into liquid couverture or decorate the nut corners with the liquid couverture.
For the short crust pastry:
- 200g flour
- 100g butter
- 1 egg
- 50g Rapunzel Cristallino cane sugar
- 1/2 lemon (lemon zest)
- 1 tbs Ruml
- currant jelly