Meringue cake with nut brittle

Ingredients for 1 servings:

• 1 egg yolk
• 50 g brittle (hazelnut, see also below)
• 175 g flour
• 1 pinch of baking powder
• 50 g sugar
• 100 g butter
• 1 tsp rum
• 2 egg whites (size M)
• 200 g sugar
• 2 tbsp lemon juice
• 2 tsp cornstarch
• 3 tbsp hazelnuts or almonds, ground
• 40 hazelnuts, whole, for decoration
• 10 g butter
• 15 g sugar
• 50 g nuts or almonds, chopped, lightly roasted if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

If you want to make your own brittle, start with the last three ingredients from the list: Caramelize 10g butter and 15g sugar in a pan until golden yellow – don’t let it get too dark, or it will become bitter. Add chopped nuts or almonds, mix well, and heat until hot, then transfer to a plate or baking sheet and let cool, crumbling with a rolling pin if necessary. Shortcrust pastry: Knead the hazelnut brittle with flour, baking powder, 50g sugar, pieces of butter, rum, and egg yolk into a smooth dough. Wrap in aluminum foil or cling film and let rest in a cool place for about 30 minutes. Then roll out between two layers of cling film or baking paper and cut out round cookies. Place on a baking sheet lined with baking paper. Beat 2 egg whites and lemon juice until stiff. Sprinkle in 200g sugar and cornstarch. Fill this mixture into a piping bag fitted with a nozzle and pipe onto the cookies. For decoration, sprinkle with ground nuts and place a hazelnut on top of each one. Bake in a preheated oven at 150°C (125°C fan-assisted) for approximately 20-25 minutes.