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@bettbossi.ch

Shortcrust pastry

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

Stuffing

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

Bake

1bag dark cake icing, melted
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Utensils

For a spring form tin approx. 24 cm in diameter

How it's done

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

Beating egg whites

Beating egg whites

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