The combination of creamy filling and hazelnuts gives this cake an irresistible taste

Once you try them, you will always come back to them.

Ingredients:

For the cream:

• milk 1 l
• yolk 7
• sugar 7 spoons
• vanilla sugar 2 bags
• flour 9 spoons
• margarin 250 g

For the crust:

• belance 7
• sugar 7 spoons
• vanilla sugar 1 bag
• flour 7 spoons
• baking powder 1
• milk for soaking 130 ml

For decoration:

• coarsely ground roasted hazelnuts 50 g

Preparation:

Add sugar and vanillin-sugar to the egg yolks and beat until foamy. Add part of the milk to the egg yolks, then the flour, and mix everything together. Bring the rest of the milk to a boil and add the egg yolk mixture, then continue to cook on a low heat. Transfer the hot cream to another container, cover with foil and leave to cool. Whip the cooled cream and add room temperature margarine cut into cubes. Mix everything well and put it in the fridge. For the crust, beat the egg whites firmly, gradually adding sugar and vanilla-sugar. Mix the flour with the baking powder, add it to the egg whites and combine with a whisk. Pour the mixture into a greased and floured square mold and bake for 15 to 20 minutes at 180 degrees. Pour hot milk over the baked crust and let it absorb. Apply the cooled cream on the crust, then pour the caramel glaze on top and sprinkle with hazelnuts.

(Super recipes/woman)

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