1 egg
120 g hazelnuts (grated)
1 pinch of cinnamon
250 g butter
Preparation: 1. First, beat 6 egg whites with the granulated sugar until stiff. Then, beat the egg yolks with the vanilla sugar and lemon juice until stiff and fold them into the egg whites.
2. Gently fold in the flour, cinnamon, and hazelnut mixture and mix well. Briefly heat the butter and mix well.
3. Divide the dough onto a baking sheet lined with baking paper and bake for about 20 minutes at 200°C. 4. Once cooled, cut the base into 3 equal parts.
For the cream: beat the butter with the granulated sugar until stiff, add the egg, and finally fold in the hazelnuts.
5. Brush both cake bases with the redcurrant jam and spread the cream. Then, overlap two strips and place a third strip on top. Finally, spread the surface and sides with the remaining cream. 6. Finally, garnish with whole hazelnut flakes and refrigerate for about 2 hours before serving. Enjoy!