Summary

Ingredients

• 200 g flour
• 350 grams sugar
• 1 egg (s)
• 3 packs vanilla sugar
• 1 teaspoon, leveled baking powder
• 100 g marzipan (raw mixture)
• 200 g hazelnuts, round
• 200 g hazelnuts, chopped
• 0.5 teaspoon ½ cinnamon (alternatively 2 tablespoons cognac)
• 150 g crème fraîche
• Couverture, dark, to decorate
• Couverture, light-colored, for decoration

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Instructions

1. For the base, knead flour, 100 g sugar, egg, butter, 1 packet of vanilla sugar and baking powder into a smooth dough. Roll out the dough on a baking sheet lined with baking paper and prick several times with a fork.
2. Roughly chop the marzipan for the topping. Add the ground and chopped hazelnuts and the cinnamon or 2 tablespoons of cognac and knead everything together.
3. Now bring the crème fraiche, 250 g sugar and 2 packs of vanilla sugar to the boil in a saucepan and then add to the hazelnut mixture. Now distribute the mass evenly on the rolled out floor.
4. Bake in a preheated oven at 175 ° C top / bottom heat (approx. 25 minutes.
5. Then let it cool down and cut into small nut wedges. Melt the couverture and decorate the cake with it as you like.