Knopper Hazelnut Delight
Ingredients
- 1 cup (240 ml) milk
- 1/4 cup (50 g) sugar (adjust to taste)
- 1/2 packet vanilla sugar
- 1 1/3 cups (300 g) softened butter
- 2 cups (300 g) powdered milk
- 1-2 tablespoons cocoa powder
- 1/2 cup (60 g) ground hazelnuts
- 1 cup (250 g) caramel spread (adjust for sweetness preference)
- 1/2 cup (70 g) chopped hazelnuts
- 5.3 oz (150 g) chocolate (3.5 oz (100 g) milk chocolate and 1.75 oz (50 g) dark chocolate)
- 1/4 cup (70 ml) heavy cream or milk
- 8.8 oz (250 g) butter cookies
- Milk for soaking the cookies
Instructions
- Heat the milk with sugars until dissolved, then let it cool.
- Beat the softened butter until fluffy, then add the cooled milk mixture and powdered milk alternately.
- Divide the mixture in half. To one half, add cocoa powder and ground hazelnuts, and mix.
- Combine the caramel spread with chopped hazelnuts.
- Generously brush each layer of cookies with milk.
- Line the loaf pan with plastic wrap and layer as follows:
- Cookies
- Caramel with nuts
- Cookies
- Dark layer
- Cookies
- Light layer
- Cookies
- Wrap with plastic wrap, lightly weigh down, and chill overnight.
- The next day, invert the cake, remove from the pan, and unwrap.
- Drizzle with melted chocolate mixed with cream.
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