Summary

Ingredients

For the ground:

• 300 g flour, plus 3 tablespoon additional
• 200 g suar, brown
• 210 g butter or mararine, cold
• 3 tablespoon cocoa powder, unsweetened

For covering:

• 200 g sour cream
• 2 egg yolks
• 1 sachet sugar, (orange sugar)
• 2 tablespoon sugar, brown
• 2 egg whites, beaten to snow
• 1 packet nuts (pecans)

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Instructions

1. For a 26 cm springform pan.
2. Combine the ingredients for the base into a dough, remove 1/4 of them aside, and refrigerate the rest for about 1/2 hour.
3. In the meantime, stir together sour cream, sugar, egg yolk and orange sugar and fold in the egg white.
4. Add another 3 tablespoons of flour to the dough you have set aside and grate to a crumbly mass. Mix the crumbs into the topping.
5. Press the dough for the base evenly into a springform pan lined with baking paper, pulling up the edge approx. 1 cm.
6. Put the topping on top and spread the pecans on top.
7. Bake at 160 ° convection for about 45 minutes.
8. Dust with powdered sugar to taste.
9. Tastes best if it can pull through for 1 day.
10. You can also use vanilla sugar instead of orange sugar.