Tyrolean nut butter cream wreath

Ingredients for 1 servings:

• 4 eggs, size M
• 150 g sugar
• 130 g flour
• 1 tsp, heaped baking powder
• 30 g cornstarch
• 50 g hazelnuts, ground
• Fat for the mold
• 20 g breadcrumbs for the mold
• 500 g milk
• 1 egg(s), size M
• 50 g cornstarch
• 100 g nougat
• 250 g butter
• 50 g sugar
• 50 g water
• 40 g brandy
• 18 hazelnuts
• Hazelnuts, chopped, roasted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

with nougat, nuts and brandy

Preheat the oven to 180°C (top/bottom heat). Grease a 26cm round tin well and sprinkle with breadcrumbs. Dough: Beat the eggs and sugar until white and foamy. This is best done using a food processor. The mixture should be as stiff as egg whites. Sift the flour, cornstarch, and baking powder together with the hazelnuts. Carefully fold into the mixture using a wooden spoon or spatula. Pour the dough into the round tin and bake for about 40 minutes. Let it cool briefly, then turn out of the tin. Let it cool thoroughly. Then cut crosswise into 3 layers. Cream: Mix the cornstarch with a little of the milk and the egg until smooth. Bring the remaining milk to a boil. Stir in the cornstarch and bring to a boil. When the pudding thickens, quickly transfer it to a bowl to prevent it from burning. Place cling film on the surface to prevent a skin from forming. Let it cool to room temperature. Stir the soft butter and soft nougat into the pudding a spoonful at a time. Again, it’s best to use a food processor or mixer here, as the buttercream should be fluffy. Soaking: Bring the sugar and water to a boil, then let it cool and stir in the brandy. Finishing: Brush the bottom layer with half of the soaking. Spread 1/3 of the buttercream on top. Place the second layer on top. Spread the remaining soaking on top. Spread the second third of the buttercream on top. Place the third layer on top and cover it and the edge with the remaining buttercream. Sprinkle the edge of the wreath with roasted, chopped hazelnuts and place the 18 whole hazelnuts on top. Tip: If you like, cut more and thinner layers and then use the buttercream only for the filling. Chefkoch.de recipe editor’s note: We completely revised the recipe at the beginning of 2022.