Knoppers

Ingredients

6 cake wafers

Milk cream:
60 ml semi-skimmed milk SABI
55 g granulated sugar
175 g SABI butter
130 g dried milk SABI

Nut-nougat cream:
100 g SABI butter
160 g nut-nougat cream
1 tablespoon cocoa
100 g chopped hazelnuts

Procedure

Boil milk with sugar and let cool. Whip butter and gradually add cooled milk and dried milk.

Prepare nougat cream by melting butter, adding nut-nougat cream, cocoa, mixing, and finally adding toasted chopped nuts.
Spread milk cream on first wafer and cover with another wafer. Then spread nut-nougat cream and cover with another wafer.

Repeat layers. Press wafers and refrigerate overnight. Cut the next day.