Garden-loving nut and cream tart with a shot

Ingredients for 24 servings:

• 250 g margarine
• 200 g sugar
• 5 medium-sized eggs (organic)
• 500 g flour
• 1 packet of baking powder
• 100 g chocolate sprinkles or chocolate shavings
• 200 g hazelnuts, ground
• 5 packs of cream (200 ml each)
• 6 tbsp rum (or 8)
• 200 g butter or margarine
• 1 n. B. Brittle
• 5 packs of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

For the nut sponge cake, beat the butter and eggs until light and fluffy, then add the sugar and stir until the sugar crystals no longer crunch. Then add the ground hazelnuts and chocolate sprinkles and continue stirring. Mix the flour and baking powder together, adding them a spoonful at a time. Run the batter through the food processor until well blended. If the batter is too thick, add a little liquid, preferably milk. Pour the batter into a springform pan and bake in a preheated oven at 180°C (fan-assisted) for 50-60 minutes. Test for doneness. Remove the finished cake from the pan and let it cool thoroughly. Cut the base in half, using a piece of string if necessary. Cut out approximately 24 equal-sized circles from the two bases. This works best with a water glass, for example. Finely crumble the remaining batter and divide it into two portions. Drizzle half of the crumbs with rum, mix well, and let stand. If children are eating with you, you can replace the alcohol with flavoring. Knead the other half of the crumbs with the butter or margarine. Adjust the amount of fat accordingly; don’t add 200g straight away; you may need less. The dough should be homogenous and easy to knead. Divide the finished mixture into 24 portions and shape them into round bases with your hands (first into balls, then flatten them) the same size as the 24 cut-out circles. Whip the well-chilled cream until stiff peaks form, gradually adding the cream stabilizer. Fold the rum-soaked cake crumbs into the cream. Set aside the 24 cut-out bases for the tarts. Place a small spoonful of the cream crumb mixture in the center of each layer, then cover with the prepared portions of the paste, pressing down lightly to ensure the cream is evenly distributed between the base and the paste. Repeat 23 times. Using the back of a knife, spread the cream crumb mixture all over each layer of each layer, then round off the top so that they are completely covered in cream, like a small cake. The cakes can now be decorated as desired and according to your own imagination. A varied decoration that varies from layer to layer looks particularly nice. Chocolate shavings, chocolate sprinkles (both white and brown), praline, zebra strips, etc. are good options for this. Just be careful with sugar decorations, as they will soften in the cream and then look unattractive. It looks nice to place muffin liners underneath – since the cakes are larger than muffins, you can first unfold the liners completely before placing the pastry on top. Now chill well for a few hours and then serve.