Juicy hazelnut slices with cream cheese topping

One of my "intentions" for this year is clearly the optimization of my stockholding.
Since I live in the city, I have no more storage space and therefore no room for extensive supplies.
To be exact, I have 2 large pull-out drawers available. One for cooking, one for baking, one has to stay fair.
And so I went last Sunday with pen and writing pad to go through my supplies. And I was surprised what happened there!
Almost 5 kg of pasta of various variations slumbered in the drawer. I could easily serve an Italian restaurant for one night.
And my walnut stock in the back drawer is probably from a day's harvest across California ...

Dropping Of course, you also have things in your hands that have exceeded the minimum durability date or are at least dangerously close to scratching it.
In this case I stumbled across some bags of ground hazelnut kernels that had their best before December 2012, mind you dry or just preserved food, I do not give much on this supposed "expiration date". I just do not have to exaggerate it with nuts, as they can quickly become rancid and bitter.
So there was the best way to make use of leftovers - in the form of juicy walnuts!
You only need one cake and one topping each time three ingredients and basically bakes a hazelnut macaroon cake. The whole thing is then topped up with a delicious cream cheese frosting.
Goes super fast and easy and tastes pretty yummy!

hazelnut Slices with cream cheese topping

for about 25 x 25 cm (brownie) baking dish, about 16 pieces

For the cake dough:
5 eggs size M
250 g icing sugar, sieved
400 g ground hazelnut kernels
some soft butter for the mold

For the cream cheese topping:
150g double cream cheese, room warm
50g soft butter
100g powdered sugar, sieved

Preheat the oven to 175 ° C top and bottom heat.

A square or Grease rectangular baking tin (eg brownie baking tin) with some soft butter.
For the dough, the eggs together with the powdered sugar for a few minutes at the highest level in the food processor or with the hand mixer until the icing sugar has dissolved and a thick, light cream is formed.

Add the ground hazelnuts and also very thoroughly stir in.
Put the dough into the prepared mold and bake in the lower third of the oven for about 30 minutes, until the cake gives way to pressure only slightly and is nicely browned.

Should the cake brown too much , should it be covered with aluminum foil halfway through the time.
Take the mold out of the oven and allow the cake to cool completely in the mold on a wire rack.
For frosting, first the cream cheese with the butter with a whisk gently stir gently.