About 12 pieces

To make the sponge:
200 g of nut kernel mix
* Rusk * 5 egg yolks 100 g (size M)
* 3 tablespoons hot water
* 100g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 pack of sweet meal porridge in the classic style
* 2 level tsp Dr. Oetker Backin
* 5 egg whites (size M)
* 1 pinch salt
* 1 teaspoon sugar

For glaze:
100 g hazelnut

For the filling:
5 sheets of white gelatin
* 250 g whipped cream
* 400g Greek yoghurt (10% fat)
* 20 g powdered sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 300g nectarines

Method:
To prepare the walnuts and crackers and grind finely in a frying pan while stirring lightly toast. The nut-crackers Mix Remove and cool on a plate can be.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat egg yolks and water for the dough in a mixing bowl with electric mixer with whisk at the highest level in 1 minute until fluffy. Mix sugar with vanilla sugar, sprinkle in 1 minute while stirring, then beat for about 2 minutes. (Remove 1 tablespoon of it and set aside) The nut-crackers mix with semolina and baking powder, stir briefly to its lowest setting. Egg whites with salt until stiff, beat in sugar shortly. Carefully fold the egg whites into the batter.

dough on a baking tray (30 × 40 cm, lined with baking paper) spread and smooth out. Baking paper on the open side of the baking tray bend thus to fold, that an edge is formed. Baking sheet in the preheated oven slide. Ground nut bake 10-15 minutes .

place the baking sheet to a wire rack. The ground nuts to cool.

To Spread hazelnut in a small saucepan over low heat in a hot water bath while stirring to melt. The ground fall on a plate. Mitgebackenes remove parchment paper. The ground nut in half vertically, so that caused two plates (20 × 30 cm). A walnut base with the baked side down onto a cake plate and therefore provide a back frame. The ground with the chocolate hazelnut cream (1 tablespoon good to leave it) and spread in the fridge. Nougat can be determined.

For the filling, soften gelatin according to package instructions. Whip cream until stiff. Mix yogurt with powdered sugar and vanilla sugar. Soaked gelatine slightly in a small saucepan and heat while stirring (do not boil) until it is completely dissolved. Gelatin, stir in the yogurt. Fold in whipped cream.

nectarines wash hot, dry in half, remove the stones, and cut into small pieces, with half the yogurt cream stand, spread on the coated nuts and ground smooth. The second floor on top. Remaining yogurt cream spread out flat and sprinkle with the remaining nut biscuit mixture.

The nut slice with the remaining chocolate hazelnut cream decorate and make about 2 hours in the refrigerator. Remove the baking frame.

Gourmet Nut cuts Cake