Lübeck Nut – Cream Cake

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For the sponge cake base:

For the filling:

Instructions

For the baking sheet:
a little fat
Parchment paper
Baking frame
Also: 6 dessert rings (Ø 7.5 cm)
To prepare:
Preheat oven. Grease the baking sheet and cover with baking paper. Place a baking frame (30 x 25 cm) on top.
Top / bottom heat: approx. 200 ° C (preheated)
Biscuit Dough:
Beat the eggs in a mixing bowl with a hand mixer (whisk) or food processor on the highest setting for 1 minute until very frothy. Sprinkle in sugar and salt mixed with vanilla sugar while stirring in 1 minute and beat the mixture for another 2 minutes. Mix flour with baking powder and stir in briefly on the lowest setting. Smooth out the dough on the baking sheet and put it in the oven on the middle shelf.
Baking time: about 10 minutes
Carefully loosen and remove the baking frame. Turn the sponge cake out onto baking paper sprinkled with sugar and let it cool down with the paper.
Then peel off the paper. Using the dessert rings, cut out 12 circles from the pastry plate, loosen the circles and remove the top layer of pastry if necessary. Place the dessert rings on a plate lined with baking paper and place 1 circle in each (6 pieces will be needed later).
Nut and cream filling:
Brown the chopped walnuts or almonds in a non-stick pan and leave to cool on a plate.
Coarsely chop the chocolate and melt it in a water bath over low heat. Using a teaspoon, sprinkle about half of the melted chocolate onto the bottom of the dessert rings.
Briefly whip the cream with a hand mixer (whisk). Scatter in Gelatine Fix while stirring constantly and whip the cream until stiff. Stir in the vanilla sugar and sugar. Briefly fold in a good half of the roasted walnuts or almonds. Put the cream in a large freezer bag, close it tightly and cut off one corner. Sprinkle half of the cream on the bases, place the second base and sprinkle with the rest of the chocolate. Pour in the rest of the cream, smooth it out and place in the refrigerator for at least 1 hour.
Sift the powdered sugar, knead with the raw marzipan mixture and divide into 6 equal pieces. Shape these into balls and flatten or roll them out between a cut freezer bag in circles (Ø 7.5 cm). Place the marzipan circles on the tartlets. Loosen the tartlets with a sharp knife, push them out of the rings from below and roll them in the rest of the browned nuts or almonds.
Place the tartlets in paper baking cases on a cake plate and decorate with the walnut halves or almonds and chocolate bars.
TIPS:
You can also use the recipe to prepare a cake (springform pan Ø 26 cm). The baking time is then around 15 minutes with the same stove setting.

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