Belvedere Slices

For the Belvedere slices, separate the eggs. Keep the egg whites in the refrigerator. Melt the chocolate, but do not let it get too hot. In the meantime, beat the butter and sugar until nice and fluffy. Add the egg yolks one at a time and mix well. Finally, fold in the chocolate.

Beat the egg whites until firm. For this, the mixing bowl and the whisk of the hand mixer should be absolutely free of grease. The snow will turn out better that way. Remove the cold egg whites from the refrigerator and beat with a pinch of salt until the egg whites turn white. Then gradually add the sugar and vanilla pulp and beat until stiff. Mix the flour and hazelnuts together and fold in.

Now mix the snow mixture briskly but gently with the chocolate mixture. (The longer you stir for this, the more air you stir out of the mixture. The more airy the mixture remains, the fluffier the slices will be).

Line a baking tray with baking paper and spread the mixture evenly. Bake in the oven preheated to 200 °C for about 20 minutes.

In the meantime, prepare the glaze for the Belvedere wafers. Mix the rum with the powdered sugar until creamy smooth.

After the baking time, allow to cool briefly and apply the sugar-rum glaze to the still warm slices. Now let cool well until the glaze has hardened.

Then cut the Belvedere slices into pieces of any size.

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