Ingredients
For the dough:
5 egg(s)
250g sugar
250 g flour
125 ml water, lukewarm
125 ml oil
1 pack of baking powder
1 pack vanilla sugar
1 pinch(s) of salt
For the cream:
1 pack of pudding powder, vanilla
375 g butter, at room temperature
7 tbsp sugar
300 ml milk
1 shot of rum or eggnog
Aside from that:
200 g hazelnuts, chopped
200g sugar
2 tbsp butter
Jam, sour (currant, raspberry, blackberry)
Preparation:
Separate the eggs. Beat the yolks with sugar, vanilla sugar and water until foamy. Beat the egg whites with a pinch of salt until stiff. Mix flour and baking powder. When the yolk mixture is foamy, stir in the oil with a whisk. Fold in the flour and beaten egg whites alternately.
Spread the dough on a baking tray and bake in a preheated oven at 180°C for approx. 30 minutes. Allow the base to cool thoroughly and cut it in half to create two large bases. Spread one layer with jam and put it together with the second layer.
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