Crispy Butter Cremetorte is a dessert consisting of a topping made of soft, fresh cheesecake on a base made from  Vanil pudding powder and gemahiene hazelnuts Great luxury elegant Hotel Restaurant Recipe

Ingredients 

For a 26 cm spring-form 0 (12 pieces)

I prepared sponge cake (light variant)

For butter cream:

I Made Vanil pudding powder (for cooking)

500 ml Much, 2 tablespoons sugar

250 g soft butter, 80g caster sugar

For the praline:

loo g sugar

loo g gemahiene hazelnuts or Mandein

Method 

For custard powder, and sugar to Much Packing detail cook a pudding. 

On Zim ature can be cool. For the brittle sugar and 2 tablespoons water in a pan minierer heat can caramelize. 

Add the nuts, bring to a boil and let cool briefly. Half of the Kro square mass crush, fold into the pudding.

Butter and powdered sugar until creamy. The Pud ding stir spoon. The sponge emma! cut across. 

Fill with the butter and cream round brush. 

Refrigerate 2 hours. The pie the rest of the roughly chopped Krokantmasse decorate.