John Myers
Ingredients for 1 servings:
- 450 g almonds, ground
- 50 g hazelnuts, ground
- 500 g powdered sugar
- 4 egg whites
- 400 g powdered sugar
- 2 egg whites
Instructions
Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 45 minutes
Place the ground almonds and hazelnuts in a bowl along with 500g of powdered sugar and add the egg whites. Knead all ingredients using the dough hook of a mixer until a moist and relatively firm dough forms after a few minutes. Cover the bowl with the dough with plastic wrap and refrigerate overnight – or at least for a few hours. Then remove the dough in portions, shape it into a brick shape with your hands, and then roll it out to about the thickness of a finger. Use a knife to smooth the short sides of the dough and then cut it lengthwise into finger-thick strips. Since you’ll also be forming circles of different sizes from these, cut the strips into pieces of varying lengths. Shape the strips as circular as possible, pressing the ends together evenly to join them together. Roll longer pieces back and forth a little beforehand. Decorative elements such as stars or hearts can also be cut out of any leftover dough and then baked. Place the dough circles on a baking sheet lined with baking paper. Bake at 200 degrees Celsius (convection not recommended) for 8-10 minutes. Place the baked circles on a board, cover with cling film, and let them rest for a few hours (or even a day). Then mix the powdered sugar and egg whites until thick and creamy and fill a piping bag with it. Decorate the individual circles with a pattern of your choice and let the mixture dry a little or completely. You don’t want the circles to stick together. Now, starting with the largest, layer them on top of each other in successive steps, getting smaller and smaller as you go. Traditionally, the cake is eaten from the bottom up—so always eat the largest, bottom circle first.
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