A simple but delicious cake recipe:
Roll out two pastry bases very thinly. Place one of them on the well-greased baking tray. The dough must rise longer than usual so that it is exceptionally fluffy. Brush it carefully with oil. Place the second sheet of dough on top. Brush with egg yolk. Toast the almond kernels in a dry frying pan. Mix with the sugar and spread evenly on the top pastry sheet. Drizzle the melted butter over the top. Bake. Cool. From the cooled cake, carefully lift off the top pastry sheet, loosening edges perhaps with a wide kitchen knife. Cover the cake with a nougat cream. For this, beat the soft butter with the sifted powdered sugar, add sifted cocoa and egg yolks, season with vanilla sugar and rum flavoring. Melt the chocolate in a bain-marie and, when a little cooled, fold it into the cream. Spread the filling on the bottom pastry sheet, carefully place the almond pastry sheet on top and sprinkle thinly with powdered sugar.
Baking time: 20-25 min. Temperature: 200 degrees Celsius
This cake is not as difficult to prepare as it looks at first sight. In Thuringia it is often baked. It can be kept for a long time.
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