For 7 servings
Shortcrust pastry (7 16-cm tarts)
1000 g Debic Croissant Gold
500 g Icing sugar
200 g Eggs
1450 g Flour
3 g Baking powder
7 g Salt
50 g Almond powder
500 g Ground almonds 50/50
150 g Egg whites
200 g Finely chopped hazelnuts
200 g Chopped walnuts
100 g Chopped pistachio nuts
700 g Covering chocolate 62%
75 g Debic Dairy Butter Constant
250 ml Full-fat milk
500 ml Debic Cream 40%
75 g Egg yolk
Beat the Debic Croissant Gold butter until soft.
Knead in the icing sugar.
Mix the almond powder with the flour, salt and baking powder.
Knead everything together.
Briefly mix in the eggs.
Beat the marzipan with the egg whites.
Mix with the chopped nuts.
Melt the chocolate with the Debic Butter .
Mix with the lukewarm milk and the Debic Cream 40% .
Then stir in the egg yolk.
Line the cake rings with shortcrust pastry.
Use a spoon to cover the base with a layer of the nut mixture.
Bake the cakes in a 180degreesC oven for 20 minutes.
Pour the chocolate cream into the cakes a few minutes before the end.
Bake for a further 5 - 8 minutes.
Decorate with autumn and winter fruit (apricots, plums, blueberries, apples).