A cake recipe found in “Det Bedste ved Julen” (The Best About Christmas) a free e-booklet published by dansukker.dk
Lovely small cakes with a small dollop of delicious nougat on top.
The recipe gives about 40 cakes.
200 g [7 oz] soft butter
1¼ dl [0,25 pt] icing sugar
1 tbsp. vanilla sugar / vanilla
4¼ dl [0,85 pt] flour
1 egg whites
100 g [3,5 oz] finely chopped hazelnuts
100 g [3,5 oz] soft nougat
50 g [1,75 oz] dark chocolate
1 tbsp. glucose syrup
 Start by chopping the nuts finely. Mix the ingredients for the dough well together.
 Vault the dough onto the work surface and divide it into 40 pieces. Form round cakes, brush them with egg white and then dip the edges in chopped nuts. Make a groove in the middle of each cake.
 Place the cakes on a baking sheet coverd with baking paper. Bake in the middle of the oven at 175° C / 345° F for about 15 minutes. Let the cakes cool on a grid.
 Melt the ingredients for the toppings in a bowl over boiling water. Let the mixture cool slightly before whipping it.
 Use a piping bag and place a small dollop of the mixture in the groove on the cakes. Store cool in an airtight container.