|400 g||chocolate hazelnut spread|
|1 package||butter cookies|
|50 g||butter (softened)|
|3 tsp||vanilla sugar|
|200 g||cream cheese|
|butter for greasing|
Pulse butter cookies in a blender until they are crumbly and finely ground. Add softened butter, egg, hazelnuts, and vanilla sugar and blend well to combine. Place the mixture in a greased springform pan (30 cm/12 in.) and press so the base is approx. 0.5 cm/1/5 in. thick on the bottom and 2 cm/3/4 in. high on the edges. Bake in the oven at 180°C/350°F for approx. 10 min.
In the meantime, peel the pears and slice into small even pieces. When the crust is baked, let it cool completely and then arrange the pear slices into it.
Next, mix the hazelnut spread, cream cheese, sugar, and some milk and spread it over the pear layer. Sprinkle some ground or chopped hazelnuts on top, let the cake sit for approx. 2 – 3 hours in the fridge. Enjoy!