For the hazelnut butter cream, whisk egg whites and powdered sugar until the snow mixture is glossy white and firm. Cream butter and gradually beat in the snow mixture. Stir in vanilla sugar and rum.
Toast, peel and finely grate the hazelnuts and stir into the finished snow-butter cream. Then the hazelnut butter cream can be used further.
Preparation Tip:
The hazelnut butter cream is perfect for pies or roulades.
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