Student Slices with Chocolate Icing

Scraps: old baked leftovers of cakes, panettone pieces, Guetzli or gingerbread are crushed or ground with the rolling pin or in the cutter, by adding cocoa they take on a dark color.

Cover the baking tray with parchment paper. Roll out the dough to a good knife thickness and spread it on the baking sheet. Prick the bottom with a fork and brush with slightly warmed jam.

For the filling, beat the sugar with the eggs, the melted butter and the juice of one lemon until creamy. Add the ground shrap on top with the baking powder, the cinnamon and the grated hazelnuts and pour the coffee cream on top. Mix well and spread evenly on the dough until smooth.

Bake in a heated oven at 200 °C for half an hour.

Glaze: let the chocolate melt, stir it with the powdered sugar and spread it over the still hot pastry. Draw lines in the glaze as desired. Dry and cut into pieces.

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