150 grams flour
1/2 tsp. baking powder
65 grams sugar
1 pkg. vanilla sugar
1 egg
6 5grams butter
2 tbsp. apricot preserves

FILLING:

100 grams butter
100 grams sugar
1 pkg. vanilla sugar
2 tbsp. water
200 grams hazelnuts, 1/2 ground & 1/2 chopped

GLAZE:

50 grams powdered sugar
2 tbsp. cocoa
2 tbsp. hot water
10 grams melted butter

Sift together flour and baking powder. Make a well in the flour and add sugar, vanilla, sugar and egg. Knead together. Add cold slices of butter into dough. Mix together. If dough is too moist, place in refrigerator. Roll dough into a piece measuring 32 x 24 cm. Place in pan and top with 2 tablespoons apricot preserves or as much as needed.

For filling: Mix together butter, sugar, vanilla sugar and water. Bring ingredients to a boil. Remove from heat. Stir in 200 grams hazelnuts, 1/2 ground and 1/2 chopped. Coconut may be substituted for hazelnuts if desired. When filling is cool, spread on dough. Bake 20-30 minutes at 350 degrees.

For glaze: Sift together powdered sugar and cocoa. Stir in water. Add melted butter. Spread over cooled cake.

Substitution: You may also use Dr. Oetker chocofix for glaze.