Rosehip Cake

Rosehips: * Cut open fruit (put on rubber gloves), take out the seeds and put the clean shells in a saucepan with a little bit of water.

* Do everything in the meantime until the shells are soft. Then put them in a hand mixer form and grind. Afterwards still pass through a sieve.

* It should make 400 grams of rosehip puree, 130 grams for the rosehip chocolate cream and 270 grams for the filling with rosehip puree.

Linzer dough: * Mix all ingredients and quickly knead into a smooth shortcrust pastry.

* Wrap the dough in foil and refrigerate for 30 minutes. Then roll out the dough to a thickness of 2.5 centimeters and line a tart pan with it.

* Place parchment paper on the dough and fill the pan with peas or lentils for blind baking. Bake at 180 °C in a heated oven until done. When cool, remove from the mold and place in a tart springform pan.

Brittle almond base: * Beat 4 egg yolks, 25 grams of sugar and the marzipan raw mixture until creamy. * Later, stir in 30 grams of melted butter.

* Mix brittle, flour and the grated almond kernels and mix gently.

* Then whip 4 egg whites and 75 grams of sugar to stiff egg whites and fold in.

* Fill the amount into a cake springform pan of 26 centimeters, spread smoothly and bake at 210 degrees for 10 to 15 minutes.

Rosehip chocolate cream: * Soak gelatin.

* Finely chop the decorating mixture.

* Mix sugar, egg yolk, whole egg and rose hip puree.

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