No picture available

Nuss-Ecken (cake with hazelnuts)

Ingredients

hazelnuts 400 gram
water 4 tablespoon
apricot jam 1 pot
butter (unsalted) 330 gram
eggs 2
vanilla sugar 2 pack
sugar 330 gram
baking powder 1 teaspoon
flour 300 gram
chocolate glazing 1 pack

Preparation

  1. Mix the baking powder with the flour, 130g of the sugar, 1 pack of vanilla sugar, the eggs, and 130g of the butter. Roll out the shortcrust on a baking tin (covered with baking paper) and apply a thin layer of apricot jam.
  2. Slowly heat the remaining 200g of the butter, the water, the 200g of sugar, and 1 pack of vanilla sugar in a pan, then add the hazelnuts. Leave to cool for a couple of minutes and spread the mix on the apricot jam.
  3. Bake for 20 to 30 minutes at 175 to 200C. Leave to cool, then cut into small squares, which are then halved into triangles.
  4. Meanwhile, melt the chocolate glazing, and dip the three corners of the triangles into the chocolate.
    5. Serving suggestionServe when the chocolate glazing has dried.
    5. Rating: 3.44/5 (9 votes)
    • Rating 3.44/5
    • 1
    • 2
    • 3
    • 4
    • 5

  • 0 comments to this recipe. Log in to add a comment.