Nut Tart

Ingredients

• soft butter (for the springform)
• soft breadcrumbs (for the springform)
• 250 g butter
• 150 g sugar
• 1 pinch salt
• 4 eggs
• 2 tsp Baking powder
• 500 g flour
• 100 ml milk
• 5 sheets gelatin
• 250 g nougat
• 40 ml coconut liqueur
• 6 egg yolks
• 50 g sugar
• 400 ml whipping cream
• 50 g ground walnuts
• 2 tbsp shredded coconut
• shredded coconut
• 12 walnut kernels
• dark chocolate shavings

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Butter the springform pan and line it with breadcrumbs.

2. 2.

   For the dough, beat the butter with sugar and salt until fluffy. Gradually fold in the eggs. Mix the baking powder into the flour and alternately stir in the milk, creating a smooth, spreadable batter. Pour into the pan and level the surface. Bake for about 40 minutes until golden brown (test with a skewer). If the cake darkens too much, cover it with foil. Remove from the oven, let cool briefly, transfer to a cooling rack and allow to cool completely. Then cut horizontally twice.

3. 3.

   For the filling, soak the gelatin in cold water. Cut the nougat into pieces and melt with the liqueur over a double boiler. Remove from heat. Whisk the egg yolks with sugar over the double boiler until creamy. Stir in the drained gelatin and nougat, remove from heat and whisk cold (or place in an ice bath). Whip the chilled cream to stiff peaks. Before the filling thickens, fold in the walnuts, shredded coconut and whipped cream. Spread about one-third of the mixture on each of the lower two layers, assemble, and place the top layer. Cover with the remaining filling and decorate the edge of the cake with chopped walnuts. Sprinkle shredded coconut along the rim and garnish the center with walnut kernels and chocolate shavings. Chill for at least 3 hours.