Nut and cream cake

Ingredients for 1 servings:

• 300 g flour (type 405)
• 200 g powdered sugar
• 100 g walnuts, ground
• 100 g hazelnuts or pecans, ground
• 1 tbsp brandy
• 200 g butter or margarine
• 700 g cream
• 3 packets of vanilla sugar
• some hazelnuts, whole kernels

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

six-layered base with vanilla cream – without egg

Knead the flour, powdered sugar, nuts, brandy, and butter or margarine into a smooth dough. Wrap the dough in foil and chill for 30 minutes. Divide the dough into six pieces and roll out into circles on baking paper. Use a 20-22 cm dessert plate to mark each circle, cut it out with a knife, and place it on a baking sheet in a preheated oven on the middle rack at 175°C for about 10-12 minutes until golden brown. Remove the paper and let the dough sheets cool. For the filling, whip the cream with the vanilla sugar until stiff and spread it on each layer. Pipe a little cream into a cream pipe for garnish. Stack the layers on top of each other and chill for about 2-3 hours. Dust with powdered sugar and decorate the edges with hazelnut flakes. Pipe a cream rosette onto each layer and garnish with a hazelnut.