Ingredients:
For the nut-tort floor:
200 g butter (room temperature)
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
5 eggs (room temperature)
250 g flour
100 g ground hazelnuts
2 teaspoons baking soda
For watering the nut-cort floor:
1 tablespoon of sugar
100 ml hot water
2 tablespoons of almond liqueur or rum
For the pineappletor covering:
2 tablespoons apricot jam
400 g Mascarpone
2 tablespoons of sugar
2-3 doses of pineapple in pieces (560 g each)
1 packet of cake powder, clear
125 ml of pineapple fruit juice
125 ml water
1 tablespoon of sugar
For pineapple yarn:
100 g mascarpone
50 g planted almonds
150 ml whipped cream
3/4 packets cream rigid powder
1 painted teaspoon of sugar
Preparation:
The recipe will continue on the next page
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