Ingredients
For the dough:
120 ml water, lukewarm
120 ml oil
1 pack of baking powder
5 eggs
220 g sugar
220 g flour
1 pack of vanilla sugar
1 pinch(s) of salt
For the cream:
1 pack of pudding powder, vanilla
375 g butter, room temperature
7 tbsp sugar
320 ml milk
1 dash of rum or eggnog
Also:
200 g hazelnuts, chopped
180 g sugar
2 tablespoons butter
Jam, sour (currant, raspberry, blackberry)
Preparation
1. First separate the eggs. Then 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.
2. Next, spread the dough onto a baking tray and bake in a preheated oven at 170°C for approx. 35 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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