Crumbly Sand Pie

Batter:

1. Stir butter with some of the sugar until creamy and airy. Gradually add the milk. Use a good hand mixer if necessary. Make sure the butter is soft at room temperature.
2. Add the rest of the sugar, vanilla and egg yolks one by one while beating continuously.
3. Sift the flour and cornstarch together over the mixture and fold the batter with a wooden spatula.
4. Beat the egg whites with a pinch of salt very firm.
5. Take some of the egg white foam and blend with the butter-sugar mixture. 
6. Add this to the rest of the beaten egg whites and fold well with a spatula.
7. Pour batter in a greased 24 cm spring form and bake at 175°C for 55 to 60 minutes. Slide spring form in lowest oven rail.
8. Remove pie from spring form and let cool completely on a rack. Cut horizontally in half.

Filler:

1. Soften butter, add the sugar and whisk well until foamy and creamy.
2. Add rum and vanilla while mixing.
3. Combine mixture with the hazelnut powder using a spatula.
4. With a metal offset spatula spread the hazelnut paste over the lower half of the pie. The pie must be cold.
5. Lay the top half over the paste covered bottom.

Glaze:

1.  Warm up the water and pour into the powdered sugar. Blend well with a fork.
2. Add the instant coffee and rum. Make sure the coffee is completely dissolved. If not, let it rest for about 10 minutes.
3. The glaze should have a very thick consistency.
4. Pour over the pie starting from the center. Spread with the offset spatula. Let the sand pie solidify in the refrigerator.

Tools used: Wooden spatula , whisk, silicone spatula, metal offset spatula, hand mixer, mixing bowls .

• Serves 10 - 12
• High fat, high energy
• 1 serving = --- kcal
• Sugar -- g/serving
• Prep time 35 minutes
• 24 cm spring form

TIPS:

• Preheat oven for 10 minutes.
• Soften butter to make it more workable. Do not melt!
• Shove the spring form in the lowest oven rail.
• Pie must be cold before filler is applied.