Tablier taché

This spring is so amazing - came on time with its refreshing warm rains, very gentle to the flowers in my garden, generous in sun and escorted by the birds songs. We are so blessed to live in a place, loved by small colourful birds. After the cold winter silence and the rich burned wood aroma, the birds' songs resonate in the air and fill the days with joy. It is almost painful for the untrained ears and so beautiful.  My flowers are trying to reach and catch the sun rays - still very small, not blooming, but I hear them breathing. Before my garden is in full bloom, eager for colours, I made the pastel coloured cake to celebrate this beautiful season. What an inspiration! You must remember my Flower Power post. The great technic from that cake is used here as well. I just filled it with the good old-fashioned Bavarian Style Cream with a touch of strawberries. Lots of creamy taste, light texture and beautiful colours. for the cream: 6 egg yolks from large eggs 1

for the cookies: 230 g butter 150 g sugar 1 egg 1 tsp pure vanilla extract 300 g flour 5 g baking powder 110 g hazelnuts, finely ground for the filling: apricot jelly Nutella prepare the cookies: 1. Toast the hazelnuts for 3-5 min in a hot oven (160C). 2. While hot, rub the hazelnuts in a towel to remove the skin. Let them cool completely. 3. Grind the hazelnuts in a blender with one third of the sugar. 4. Sift the flour and baking powder in a bowl. 5. Add the hazelnut mixture. Stir. 6. Beat the butter until creamy. 7. Add the rest of the sugar. Beat until very light. 8. Add the egg. Beat until well combined. Add the vanilla extract. 9. Add the whole quantity of the dry ingredients. Beat very slowly for 1-2 min. 10. Divide the dough in two. Roll each part between sheets of parchment paper or wrapping foil. Refrigerate for two hours. 11. Flatten the dough more. Cut out cookies in the desired shape. Cut out the centres of half of the cookies. 12. Ba