Mini kreminis pyragas su lazdyno riešutais

Separate the eggs and beat the egg whites with a pinch of salt until stiff. In another bowl, stir the egg yolks with hot water until they are thick and frothy, gradually drizzling in the sugar. When the mixture is creamy, briefly stir in the hazelnuts. Add the egg whites to the mixture and carefully fold in.

Mix the flour, cornstarch and baking powder and sift into the dough and fold in. Put the dough in a springform pan (18 cm) lined with baking paper and bake in the preheated oven at 180 degrees (or fan oven 160 degrees) for about 30 minutes. Then take it out, remove the base from the baking paper and let it cool down. Divide the cooled base once horizontally.

For the filling, mix the custard powder with 5 tablespoons of milk, sugar and cocoa powder. Bring the rest of the milk to the boil and then stir in the mixed pudding powder. Bring to the boil again, then remove from the stove and let cool down. It is best to place a cling film directly on the surface so that no skin forms.

Beat the butter until frothy and stir in the cooled pudding spoon by spoon, making sure that the butter and pudding are at the same temperature, otherwise the cream will curdle. Melt the coconut oil, let it cool and stir into the cream.

Strain the jam through a sieve and stir with the fruit spirit. Spread the jam on the bottom of the cake, then spread a third of the cream on top. Put the second base on top, carefully press it down and spread another third of the cream all around. Pour the rest of the cream into a piping bag with a star nozzle.

Scatter about half of the roasted hazelnuts in the middle of the cake. Knead the marzipan and powdered sugar and roll them in the remaining hazelnuts. Place the balls in the center of the cake. Put dots around the edge with the piping bag. Sprinkle the edge of the cake with chocolate shavings.