Ingredients for approx. 8 pieces:
For the yeast dough:
125 g flour
75 g ground hazelnuts
150 ml milk
15 g fresh yeast
30 g sugar
30 g liquid butter
1 egg (M)
For the topping:
2 eggs (M)
150 g sour cream
100 g sugar
1 packet vanilla sugar
1 tsp grated organic orange peel
For garnish:
1 tablespoon apricot jam
some raspberries and red currants
powdered sugar for dusting
Preparation:
1. Preheat oven to 200°C top and bottom heat (convection oven 180°C, gas: level 3-4).
2. Mix flour and hazelnuts in a bowl. Heat the milk to lukewarm. Dissolve yeast in it and add 1 tsp sugar. Let yeast rise for 10-15 minutes. Then add to the bowl together with the remaining sugar, butter and egg. Knead everything with the dough hook of the hand mixer. Cover and let rise in a warm place for 30-40 minutes.
3. Grease a rectangular baking dish (18 x 22 cm or a round pie dish approx. 20 cm diameter). Briefly knead the dough and roll out on a floured on a floured work surface. Line the mold with it.
4. Separate eggs. Beat egg whites until stiff. Mix sour cream with egg yolks, sugar, vanilla sugar and orange zest. Fold in beaten egg whites.
Spread sour cream mixture on the dough. Bake in preheated oven for approx. 30 minutes. Leave to cool in the oven with the door open. Then cool well.
5. Heat the jam. Brush edges of dough with it. Top with berries and dust with
powdered sugar.
Preparation time approx.: 1 hour + baking time + cooling time
Nutritional values per piece approx:
Calories: 340
joules: 1420
Protein: 7,2 g
Fat: 19,6 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
