Sand cake filled with hazelnut nougat cream

Ingredients for 1 servings:

• 400 g flour, type 405
• ½ pack of baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 200 g margarine
• 4 tbsp milk
• 200 g Nutella or other nut nougat cream
• 100 g sugar
• 250 g flour
• 1 egg yolk
• 1 tsp baking powder
• 125 g margarine
• Milk for brushing
• Powdered sugar or melted chocolate for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 160°C fan-assisted oven, 180°C electric oven. Mix the flour with the baking powder, sugar, and vanilla sugar. Briefly mix in the egg, softened margarine, and milk using a hand mixer fitted with a dough hook, then knead the dough on a work surface until smooth. Divide the dough into three pieces and roll each out on baking paper to form a dough sheet approximately 26 cm in diameter. Line a 26 cm springform pan with baking paper, place the first sheet of dough inside, spread with 100 g of the hazelnut spread, place the second sheet on top, spread with the remaining 100 g of hazelnut spread, and place the third sheet on top as a layer. Prick several times with a fork and brush with a little milk. For the crumble, knead all the ingredients together to form crumbles. Make sure the margarine is soft but not runny! Spread the crumble thinly on the top sheet. Bake in the oven for 35-40 minutes until golden brown, remove from the oven, and let cool. Tip: Sprinkle with powdered sugar or decorate the cake with melted chocolate. This cake will keep for about 7 days wrapped in aluminum foil and can also be frozen.