Nougat pies

Ingredients for 1 servings:

• 60 g butter, soft
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 tbsp rum
• 100 g flour
• ½ tsp baking powder
• 400 g nougat mass
• 100 g cherry(s) (amarena cherries), drained from the jar
• 200 g marzipan – raw mass
• some powdered sugar, for rolling out
• some cocoa powder, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Beat the fat, sugar, and vanilla sugar until creamy, then stir in the egg and rum. Mix the flour and baking powder and fold into the batter. Pour the batter into a square pan with sides measuring approximately 20 cm. Preheat the oven to approximately 175°C (350°F/fan oven to approximately 150°C). Bake for approximately 15 minutes, then let it cool. Melt the nougat in a water bath and spread it on the batter. Press the cherries into the nougat at intervals of approximately 3 cm. Roll out the marzipan on the icing sugar and place it on top of the nougat mixture, pressing down lightly if necessary. Refrigerate for two hours, then remove from the pan and cut into 3-4 cm squares. Dust with cocoa powder and keep refrigerated.