Crispy puff pastry, a moist nutty sponge, and smooth butter cream come together in this impressive layered dessert for coffee or tea. The slices combine golden pastry sheets with a delicate filling and the pronounced flavor of ground nuts.
This dessert is assembled in stages, but each part is simple. Just bake the puff pastry sheets and nut sponge separately, cook the cream, and layer everything together. After pressing and chilling in the fridge, the layers meld and the slices are easier to cut.
What You’ll Need
For the puff pastry layers:
- 800 g puff pastry or 2 sheets.
For the nut sponge:
- 4 eggs,
- 150 g powdered sugar,
- 40 g semi-coarse flour,
- 3/4 packet baking powder,
- 80 g ground nuts.
For the cream:
- 1/2 l milk,
- 70 g plain flour,
- 150 g granulated sugar,
- 1 vanilla sugar,
- 250 g butter.
Step-by-Step Preparation:
1. Preparing the puff pastry: Roll out the puff pastry into two equally sized sheets. If using ready-made sheets, trim them to fit your baking tray so they line up well when layering.
2. Baking the pastry layers: Bake both sheets at 180°C until golden. Let them cool completely so the cream doesn’t melt and the layers keep their texture.
3. Preparing the eggs: Separate the eggs. Beat the yolks with powdered sugar until pale and fluffy, and whip the whites into stiff peaks to lighten the nut mixture.
4. Nut sponge: Gently fold the semi-coarse flour, baking powder, and ground nuts into the yolk mixture. Finally, carefully fold in the whipped egg whites to keep the batter airy.
5. Baking the nut sponge: Spread the nut mixture evenly onto a baking tray and bake at 180°C until golden. The exact baking time isn’t specified in the original recipe, so watch the color and texture. Let the sponge cool after baking.
6. Cooking the cream base: In a saucepan, thoroughly mix the milk with plain flour, granulated sugar, and vanilla sugar. Cook, stirring constantly, until a thick custard forms and remains smooth.
7. Finishing the cream: Let the cooked custard cool completely. Then beat it together with the butter until smooth. Cooling is important—if the base is too warm, the butter will melt and the cream won’t hold.
8. Layering the slices: Spread half the cream over the first baked puff pastry sheet. Add the nut sponge, cover it with the remaining cream, and top with the second pastry sheet.
9. Pressing and chilling: Evenly press down the assembled dessert so all layers stick together. Place it in the fridge to chill and set. The original recipe doesn’t specify an exact chilling time.
10. Serving: Before serving, dust the top lightly with powdered sugar and cut the dessert into slices. Serve chilled as a festive treat or a sweet snack with coffee or tea.
How to Make a Smooth Cream
Before heating, carefully mix the milk, flour, and both sugars to avoid lumps. Stir constantly while cooking until the mixture thickens.
Combine the cooled custard with butter only after it has cooled completely. This ensures a smooth cream that’s easy to spread and won’t leak between the layers.
Why Press and Chill the Slices
Pressing helps bind the delicate pastry sheets, cream, and nut sponge into a compact dessert. Chilling in the fridge firms up the cream and stabilizes the layers, making the dessert easier to cut and serve.
Final Tip
The top puff pastry layer is delicate, so slice the dessert carefully with a sharp knife. Cut only after chilling and pressing, when the layers are firmer. Dust with powdered sugar just before serving so it stays visible on top.
