Summary

Ingredients

• 130 g butter
• 100 g suar
• 4 egg (s)
• 100 g flour
• 50 g cornstarch
• 0.5 ½ pack baking powder
• 70 g walnuts, round
• 2 tablespoon rum

For the cream:

• 175 ml milk
• 0.5 ½ pack pudding powder, chocolate
• 50 g chocolate, dark
• 100 g butter
• 40 g powdered suar
• 2 tablespoon Nutella

For the glaze:

• 100 g chocolate, dark
• 1 tablespoon oil
• 1 tablespoon creme, nougat creme (e.g. Nutella) heaped
• sticks Almond

Print Recipe Pin Recipe

Instructions

1. Mix the soft butter with sugar well, then stir in the eggs until creamy, stir in the remaining ingredients, spread the dough into a prepared greased saddle of venison mold sprinkled with biscuit crumbs and bake in a preheated oven at 160 ° for about 35 - 40 minutes (chopstick test) - cooled Cut the back of the venison straight, cut through the cake 1 x - fill with cream and cover the outside with chocolate glaze - finally put the almond sticks in the cake.
2. Cream:
3. Stir the pudding powder with a little milk until smooth, bring the remaining milk to the boil and cook the pudding while stirring, remove from the plate and melt the chocolate in it, stir in the Nutella, stirring often - then let it cool.
4. Mix the soft butter with icing sugar until creamy and stir in the cold pudding spoon by spoon
5. Glaze:
6. Put the chocolate in a container and melt it in a hot water bath (it must be well hot), then stir in the nougat cream and the oil.