Esterházy cuts in just a few minutes!

Beat the 6 egg whites with the granulated sugar until stiff. Then beat the egg yolks with vanilla sugar and lemon juice until foamy and fold in the snow.

Then carefully add the flour with the cinnamon and hazelnuts and mix well. Next, heat the butter briefly and mix in carefully.
Spread the dough on a baking tray lined with baking paper and bake at 200° for about 20 minutes.

After cooling, you need to cut the base into 3 strips of equal thickness.
For the cream: Beat the butter with the powdered sugar until fluffy, stir in the egg and finally add the hazelnuts.

Then spread the currant jam on two of the dough bases and spread the cream on top. Next, place the two strips on top of each other and place the third strip on top. Finally, spread the top and sides with the remaining cream.

Decorate the slices with whole hazelnuts and refrigerate for about 2 hours before serving. Bon appetit!