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For the Dough:
350 g all-purpose flour
150 g sugar
1 pinch of salt
1 packet baking powder
4 egg yolks
1 tablespoon lemon juice
200 g butter (82% fat content)
For the Nut Cream:
160 g ground walnuts
1 vial lemon essence
1 vial rum essence or 2 tablespoons of rum
30 g brown sugar
3 tablespoons Nutella (heaping)
For the Cream Cheese Filling:
500 g full-fat cream cheese for desserts
1 organic lemon (unwaxed)
2 tablespoons flour
1 teaspoon salt
100 g sugar
4 egg whites
1 vial vanilla essence
For the Dough:
In a bowl, sift the flour, add the baking powder, sugar, and a pinch of salt. Mix well with a spatula until everything is evenly incorporated.
Beat the egg yolks with lemon juice for about 1 minute using a whisk.
Add the softened butter (at room temperature) to the flour mixture.
Knead the dough with your hands until it becomes crumbly. Then, add the beaten egg yolks and continue kneading until the dough is smooth, slightly elastic, and easily detaches from your hands.
Divide the dough into two portions: one larger and one smaller.
Wrap the smaller dough ball in plastic wrap and refrigerate.
Roll out the larger dough ball on a floured surface into a thin sheet.
Line a 30×21 cm baking pan with parchment paper and place the rolled dough in the pan. Refrigerate the pan for 1 hour.
For the Nut Cream:
In a bowl, combine the ground walnuts with lemon essence, rum essence (or rum), brown sugar, and Nutella.
Mix gently for about 1 minute until the mixture is smooth and creamy.
For the Cream Cheese Filling:
In a separate bowl, combine the cream cheese with the lemon zest, salt, flour, 50 g of sugar, and vanilla essence. Stir gently with a spatula until everything is well incorporated.
In another bowl, beat the egg whites with the remaining sugar until they form stiff peaks and the sugar is fully dissolved.
Gently fold the beaten egg whites into the cream cheese mixture.
Assembly:
Remove the pan from the fridge. Spread the nut cream evenly over the dough.
Next, spread the cream cheese mixture over the nut layer, smoothing it out.
Grate the refrigerated dough over the cream cheese layer, covering it evenly.
Bake the dessert in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the top turns golden brown.
Let the dessert cool completely, then refrigerate it for 2 hours. Only after this time should you cut and serve.