A cake recipe for all foodies:
1. finely grind nuts in a blitz chopper. Now roast in the stove at 180 °C in a frying pan with ovenproof handle on the 2nd rail from the bottom without fat until light brown (gas 2-3, convection oven 160 °C ), cool. Whip butter with powdered sugar and 1 pinch of salt in a food processor with whisk for 8-10 min until very creamy. Add egg, egg yolk and liqueur and fold in. Fold the flour, cornstarch and hazelnuts into the dough mixture using a spatula. Leave to cool for 15 minutes. Pour the mixture into a piping bag fitted with a medium star nozzle. 2.
Line two baking sheets with parchment paper. Pipe 25 round cookies from the mixture onto the baking sheets. Press a small indentation in the center of each dough circle with wet fingers. Fill powidl into a disposable piping bag, cut a small tip small and squirt into the depressions (photo below). Place cookies liter hour to cool. Later bake in order in the oven at 180 degrees on the 2nd rack from the bottom for 13-15 min until light brown (gas 2-3, convection oven 12 min at 160 degrees ).
Cool on cake racks.
Coarsely chop the nougat. Chop the cooking chocolate. Melt both together in a baking bowl in a warm water bath. Let the whipped cream bubble up, then stir through with the nougat-cooking chocolate mixture. Set aside to cool for about 45 min, until ready to pipe but not yet firm. Place the nougat mixture in a piping bag fitted with a small nozzle. Kre
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