John Myers
Ingredients for 1 servings:
- 450 g flour
- 300 g butter
- 140 g sugar
- 1 packet of vanilla sugar
- 3 egg yolks
- 4 tbsp cocoa powder
- 1 pinch of salt
- 1 egg white
- 2 tbsp powdered sugar
- some lemon juice
- e.g. Nutella or other hazelnut spread
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
Alternative for cake haters at children’s parties, makes about 50 pieces.
Make a shortcrust pastry from the flour, butter, sugar, vanilla sugar, salt, cocoa, and egg yolks. This works best if you cut the butter into small pieces and spread it over the flour and the remaining ingredients. Let the dough rest in the refrigerator for about an hour and then roll it out to about 1/2 cm thick. Then cut out hearts and bake them on a baking sheet lined with baking paper in a preheated oven at 175-180°C (350-356°F). If using a fan oven, you can bake two baking sheets at once. Depending on your oven and your preferences, this can take 7-10 minutes. This amount of dough is enough for about 4 baking sheets. The hearts on the last two baking sheets should be coated before baking, as they will become the top part of the construction. To do this, beat the egg whites until stiff and mix with the powdered sugar and a little lemon juice. Brush half of the hearts with this. The icing will brown quickly during baking, so check frequently to make sure nothing burns. While still warm, spread some hazelnut nougat cream on the unglazed hearts and then place each one together with one of the glazed hearts.
Facebook Comments