Nut-Vanilla-Tart

Ingredients for 1 servings:

• 125 g butter
• 250 g sugar
• 250 g hazelnuts, preferably freshly ground
• 125 g flour
• 4 eggs, separated
• 2 tbsp rum
• ½ cup milk
• ½ pack of baking powder
• 1 pack of vanilla pudding powder for 500 ml milk
• some powdered sugar
• 500 ml milk
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with vanilla pudding

Make a pudding from the pudding mix, milk, and sugar, then cover with cling film and let cool. Beat the egg whites until stiff peaks form. Cream the butter and sugar until fluffy, then gradually stir in the egg yolks. Alternately add the flour mixed with the baking powder, the nuts, the milk, and the rum, and mix well. Finally, fold in the beaten egg whites. Pour the batter into a 26cm or 24cm springform pan and bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes (test with a skewer). Once cooled, cut the cake base in half crosswise twice (or three times if possible) and fill the cake with the vanilla pudding. Dust with icing sugar.