Nut Mousse Cake

For the nut-cream cake, knead a shortcrust dough from flour, butter and sugar and the yolks as well as a pinch of salt and chill.

After half an hour, roll out the dough to a thickness of about 5 mm and line a greased cake tin with it, forming a rim about half the height of the cake tin.

Bake the dough at 180 degrees top/bottom heat (preheated) for about 15 minutes until light, remove, turn off the oven. Beat egg whites to snow, when firm, beat in sugar.

Using a spatula, carefully fold in white chocolate and the nuts. Spread the filling on the slightly cooled shortcrust pastry base, it can easily overhang the shortcrust pastry, but should not be higher than the cake tin.

Bake at 150 degrees hot air for about 25 minutes, then turn off the oven, but leave it closed. After an hour, take the cake out. The foam filling should then have shrunk a little and completely separated from the edge.

Preparation Tip:

You can also use other nuts for the nut mousse cake.

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