Mazurek

Ingredients

• 300 g flour
• 100 g powdered sugar
• 200 g butter (in small pieces)
• 1 egg yolk
• 125 g cream cheese
• 125 g softened butter
• 125 g sugar
• 4 egg yolks
• 2 egg whites
• 1 packet vanilla sugar
• 200 g milk chocolate couverture
• 2 tbsp hazelnut liqueur
• 3 eggs
• 30 g vanilla sugar
• 150 g chilled whipping cream
• 2 tbsp sugar
• 4 tbsp toasted almond flakes
• 4 tbsp whole hazelnuts

Instructions

1. 1.

   Knead all dough ingredients quickly into a dough and wrap in foil; refrigerate for about 30 minutes.

2. 2.

   Roll the dough to about 1 cm thickness on a lightly floured surface, line a greased pan with it, shaping a rim. Blind bake in a preheated oven at 200°C for about 20 minutes.

3. 3.

   Remove and let cool.

4. 4.

   For the filling, mix butter with sugar and vanilla sugar; gradually fold in cream cheese and egg yolks. Whip egg whites to stiff peaks and fold in. Spread over the pre-baked cake, smooth, and bake at 160°C fan-forced for another 40 minutes. Remove and cool.

5. 5.

   Coarsely chop remaining dark chocolate and melt with hazelnut liqueur in a double boiler. Remove from heat. Separate eggs; whisk egg yolks with vanilla sugar in the hot water bath until thick and foamy, until sugar dissolves. Whip chilled cream to stiff peaks.

6. 6.

   Whisk egg whites with 2 tbsp sugar to stiff foam.

7. 7.

   Add the yolk mixture to the chocolate and stir with a whisk. Spoon whipped cream onto the chocolate mass and quickly fold in with the whisk before it sets.

8. 8.

   Gently fold in the meringue. Fill a piping bag with a round tip, decorate the cake, and sprinkle with almond flakes and hazelnuts.