Studentenschnitten (student's slices)

Studentenschnitten (student's slices)

Total: 1 hr 5 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 364 kcal
, Fat: 21 g
, Carbohydrate: 38 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortcrust pastry

1 rolled shortcrust pastry (approx. 32 cm Ø)
2 tbsp raspberry jam

Stuffing

4 egg yolks
50 g sugar
1 tbsp lukewarm water
4 egg whites
1 pinch salt
200 g butter biscuit, finely ground
100 g ground hazelnuts
4 tbsp chocolate powder
2 tbsp cocoa powder
1 tsp cinnamon

Bake

1 bag dark cake icing, melted
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Shortcrust pastry

Place the shortcrust pastry in the spring form tin, press the edges flat against the base using a fork, prick the base all over.

Bake for approx. 15 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool, coat the base with the raspberry jam.

Stuffing

Beat the egg yolks, sugar and water in a bowl using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Mix the biscuits with all the other ingredients up to and including the cinnamon, add to the mixture in layers along with the egg whites, fold in with a rubber spatula, spread on top of the pre-baked base.

Bake

Bake for about another 20 mins. in the bottom half of the preheated oven (180 degrees). Remove the cake from the oven, leave in the tin and place on a cooling rack, allow to cool a little. Pour the icing over the top, leave to dry.

How-tos

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