Karin's Friesentorte

Ingredients for 1 servings:

• 250 ml water
• 100 g butter
• 1 tbsp sugar
• 1 pinch of salt
• 150 g flour
• 4 m.-sized eggs
• 150 g walnuts, chopped
• 100 g sugar
• 1 ½ cups plum jam
• 4 cups of cream
• 3 bags of cream stiffener
• 4 bags of vanilla sugar
• Powdered sugar, for dusting

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

quick, delicious cake for coffee klatsch, for 12 pieces

For the choux pastry bases: Bring water, butter, sugar, and salt to a boil, then add the flour and toast. When a white coating has formed on the bottom of the pan, transfer the dough to a bowl and let it cool slightly. Gradually stir in the eggs with a wooden spoon. Prepare three sheets of baking paper and spread three 30 cm diameter pastry bases on them. Bake each base at 200°C for 15-20 minutes until light brown. After baking, cut out the bases with a 26 cm pastry ring while they are still warm and let it cool. Break the pieces into small pieces. For the brittle: Caramelize the sugar until light brown and add the walnuts. Let it cool on baking paper and chop finely again if necessary. Whip the cream with the cream stabilizer and sugar until stiff. Assemble the cake: Place one base on a cake plate, place the 26 cm cake ring around it, and spread a thin layer of plum jam over the base. Then spread 1/3 of the cream over the top and scatter 1/3 of the nuts over it. Place the second layer, spread with the remaining plum jam, spread 1/3 of the cream, and scatter 1/3 of the nuts on top, then place the third layer. Spread the remaining cream over this layer, then arrange the remaining nuts and the dough pieces on top of the cream. Refrigerate the cake and dust with powdered sugar before serving.