Nut Mousse Wreath

For the Nussschaum-Kranzerl prepare a shortcrust dough from flour, butter, powdered sugar, egg yolks and vanilla sugar. Let the dough rest for 1/2 hour.

Then roll out the dough and cut out round cookies.

For the nut foam, beat egg whites over steam until stiff, add powdered sugar and beat until the snow is completely firm.

Finally, fold in the nuts. Use a piping bag to pipe the nut mixture onto the round cookies.

Fill the center with hard jam and bake the nut foam wreaths at 160 degrees until golden brown.

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