Argentinian sour cream cake with arrack

Ingredients for 1 servings:

• 125 g hazelnuts, ground
• 375 g wheat flour
• 200 g sugar
• 2 packets of vanilla sugar
• 1 tsp baking powder
• 3 tbsp arrack
• 250 g butter, room temperature
• 250 g butter, soft
• 75 g sugar
• 100 g hazelnuts, ground
• 200 g sour cream
• ¼ tsp cinnamon
• 3 tbsp arrack
• 2 sheets of gelatin
• 2 egg whites, well chilled
• 200 g powdered sugar
• 2 tbsp lemon juice
• 50 g almond sticks

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

A bit high in calories, but incredibly tasty

Knead the dough ingredients into a dough and divide it into three equal parts. Roll out each of the three dough pieces onto a 28 cm springform pan and chill in the refrigerator for half an hour. Then bake each piece at 150°C for about 20 minutes and then let it cool slightly. In the meantime, for the filling, beat the butter and sugar with a hand mixer until light and fluffy. Gradually beat in the sour cream, then stir in the hazelnuts, arrack, and cinnamon. Soften the gelatin leaves, squeeze out some of the excess water, dissolve it while hot, and stir well into the cream. Place the springform ring around the first layer, spread half of the cream, and place the second layer on top. Spread the other half of the cream on top and cover with the third layer. For the icing, beat the cold egg whites until stiff, drizzle in the icing sugar while beating, and stir in the lemon juice. Spread the icing on the cake top. Lightly toast the slivered almonds in a dry pan, let them cool, and then scatter them over the cake. It’s best to refrigerate the finished cake overnight. Serve well chilled. Tip: Instead of arrack, you can also use rum. Or 1.5 bottles of arrack/rum baking flavoring.