Lübeck nut cream tart

Ingredients for 6 servings:

• 3 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour (wheat flour)
• 1 tsp, leveled baking powder
• 100 g walnuts, chopped or almonds
• 50 g dark chocolate
• 500 g whipped cream, cold fresh
• 2 packs of Gelatin Fix
• 1 packet of vanilla sugar
• 1 tbsp sugar
• 2 tbsp, levelled powdered sugar
• 100 g marzipan paste
• 6 almonds or walnuts, halved
• 6 chocolate bars

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

a poem for the eyes and palate

For the baking tray: a little grease, baking paper, baking frame. Also: 6 dessert rings (Ø 7.5 cm) Preparation: Preheat oven. Grease the baking tray and line it with baking paper. Place a baking frame (30 x 25 cm) on it. Top/bottom heat: approx. 200°C (preheated) Sponge cake mixture: Beat the eggs in a mixing bowl with a hand mixer (whisk) or food processor on highest speed for 1 minute until very foamy. Sprinkle in the sugar and salt mixed with vanilla sugar, stirring continuously for 1 minute, and beat the mixture for a further 2 minutes. Mix the flour with the baking powder and stir in briefly on the lowest speed. Smooth the dough onto the tray and place in the oven on the middle shelf. Baking time: approx. 10 minutes Carefully loosen and remove the baking frame. Turn the sponge cake out onto a piece of baking paper sprinkled with sugar and let it cool together with the paper. Only then peel off the paper. Using the dessert rings, cut out 12 circles from the pastry sheet, loosen the circles, and remove the top layer of pastry if necessary. Place the dessert rings on a plate lined with baking paper and place 1 circle in each (you will need 6 later). Nut and cream filling: Brown chopped walnuts or almonds in a non-stick pan without fat and let cool on a plate. Roughly chop the chocolate and melt it in a water bath over low heat. Using a teaspoon, sprinkle about half of the melted chocolate onto the bases of the dessert rings. Briefly whip the cream with a hand mixer (whisk). Sprinkle in the Gelatin Fix, stirring continuously, and whip the cream until stiff. Stir in the vanilla sugar and sugar. Briefly fold in about half of the roasted walnuts or almonds. Place the cream in a large freezer bag, seal it tightly, and snip off a corner. Pipe half of the cream onto the bases, place the second layer on top, and sprinkle with the remaining chocolate. Pour in the remaining cream, smooth it out, and refrigerate for at least 1 hour. Sift the icing sugar, knead it into the marzipan mixture, and divide it into 6 equal pieces. Shape them into balls and flatten them between a cut-open freezer bag to form circles (7.5 cm in diameter) or roll them out. Place the marzipan circles on the tartlets. Loosen the tartlets with a sharp knife, press them out of the rings from the bottom, and roll them in the remaining browned nuts or almonds. Place the tartlets in paper baking cups on a cake plate, if desired, and decorate them with the walnut halves or almonds and chocolate bars. TIPS: You can also use the recipe to make a cake (26 cm springform pan). The baking time will then be about 15 minutes at the same oven settings.