Snow White and Rose Red

Ingredients for 1 servings:

• 200 g nuts, ground
• 160 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 40 g cocoa powder, sweetened
• 100 g flour
• 200 g nuts, ground
• 150 g oil
• 170 g mineral water
• 1 ½ tsp baking powder
• 500 ml cream
• 100 g powdered sugar
• 2 packs of Gelatin Fix
• 4 cl Amaretto
• 100 g crème fraîche
• Food coloring, red

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

baked in a heart shape

Beat the eggs with the sugar and vanilla sugar until frothy. Stir in the cocoa and flour with the baking powder and nuts. Now stir in the oil and finally the mineral water. Pour into a heart-shaped baking dish and bake at 175°C for about 50 minutes. Let it cool, then cut in half. Whisk the crème fraîche with the amaretto and gelatin until smooth. Let it stand for 10 minutes. In the meantime, whip the cream with the powdered sugar until stiff. Stir in the gelatin, spread half on the base, and put the lid on. Tint the other half pink with a little food coloring and spread it on top in mounds with a spoon. Decorate with chocolate decorations. Refrigerate for at least 5 hours (overnight is better).