John Myers
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Filled Sand Cake
The perfect filled sand cake recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Margarine
- 250 g Sugar
- 1 Pck Vanilla sugar
- 5 Egg yolk
- 2 tablespoon Rum 54%
- 1 pinch Salt
- 125 g Flour
- 125 g Food starch
- 5 Protein
Filling:
- 150 g Butter
- 150 g Powdered sugar
- 1 pinch Salt
- 1 Pck Vanilla sugar
- 1 tablespoon Rum 54%
- 100 g Ground hazelnuts
Glaze:
- 150 g Nut glaze
- Beat the margarine until frothy. Alternately stir in sugar, vanilla sugar and egg yolks. Mix the flour and cornstarch and gradually stir into the mixture with the salt. Beat the egg whites until stiff and finally fold them into the mixture
- Preheat the oven to 180 ° C. Grease a 26 cm springform pan with margarine or line it with baking paper. Pour in the dough and bake on the lower rail for about 60 – 65 minutes. Remove the cake from the pan after baking and let it cool down.
- For the filling, stir the butter until foamy and gradually mix in the remaining ingredients. Divide the cake once, spread the cream on the cake base, put the lid on and press down gently.
- Melt the glaze in a water bath and use it to cover the cake. A few ground and whole hazelnuts have been used as decoration. Enjoy your meal!
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