Crisp Tip

Lightly toast chopped pumpkin seeds in a pan without fat and let cool. Melt the sugar in the pan and caramelize until light brown. Add butter and the whipped cream, remove from the plate and stir well. Place on the turned off, still hot stove top. Add the honey, vanilla sugar and the marzipan cut into small pieces. Combine this mixture as well as possible and add to the roasted pumpkin seeds. Mix well with a spoon and empty the hot mixture onto a sheet of baking paper. Place a second sheet of paper on top and roll out into a rectangle (3mm thick). Cut lukewarm into triangles by cutting squares 3x3cm crosswise. Sift cocoa into a bowl, roll the triangles in it. Lift the crispy tops out of the cocoa with two cake forks. Now layer in a tin and place between the layers of butter paper.

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