Mix all ingredients for the shortcrust pastry together. Cover with plastic wrap and let rest in the refrigerator for 2 to 3 hours. Then divide into three parts. Roll out thinly on a floured work surface or between two baking mats and place the first part on a prepared baking sheet. Spread this sheet of dough with half of the filling (mix all ingredients together for the filling). Place second pastry sheet on top, spread remaining filling and cover with third pastry sheet. Prick with a fork and bake in preheated oven at 165 to 175 °C for about 30 minutes until light brown. For the glaze, heat the fondant, dilute with the water and melt the chocolate in it. Brush the cooled pastry filling with it and cut into small pieces. Variations for the filling: melt 400 g of block nougat. Divide the dough into three parts. Spread half of the nougat on a rolled-out pastry sheet and sprinkle with almond or hazelnut flakes. Place second dough sheet, spread remaining nougat and again sprinkle with flakes. Cover with the third sheet of dough. Continue as above. Mix together 300 g poppy seeds, 400 g sour cherry jam, 70 g cherry liqueur and sugar to taste and spread on dough sheets as above. Finely grate 400 g powidl, 20 g gingerbread spice, 80 g rum and 200 g marzipan, mix and spread on dough sheets as above. Can also be prepared without gingerbread spice. 400 g cranberry jam, 200 g
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