Nøddetrekanter

Ingredients for Nøddetrekanter

Instructions for Nøddetrekanter

To prepare the Nøddetrekanter recipe, please follow these instructions:

Bottom:
All the ingredients are combined into a solid dough. The dough is squeezed out into a pan of bread. 23x33 cm.

Mazarinmasse:
Marcipan pulp and sugar are kneaded together with half of the margarine until there are no lumps. The rest of the margarine is stirred in, the egg is stirred for a while.

The Mazarin mass is spread on the bottom and baked for 15-20 minutes at 210 degrees C. Alm. oven. The cake must be light brown and stuck on the surface.

Nøddemasse:
Margarine, glucose and sugar boil and boil until it is brown, but of course not roasted. Stir regularly while boiling

Add the whip cream - make sure it is well sprayed - and the pulp is boiled again while stirring well

The nuts are chopped well, added and mixed well in the mass.

The nut mass is distributed in an approx. 3 mm. Thick layer all over the cake and finish it 5-10 at 210 degrees C. alm. oven.

The cake is cooled and cut into triangles that are brushed with melted chocolate.