/ Recipe Cake with honey and pine nuts

Recipe Cake with honey and pine nuts

  • For the test: fat cream - 1/4 Cup
  • Big egg - 1 piece
  • Large egg yolk - 1 piece
  • Extract of vanilla - 1/2 teaspoonfuls
  • Flour - 7 cups (plus flour for the surface)
  • Sugar - 1/2 cup
  • Salt - 1 teaspoon
  • Baking powder - 1/2 teaspoons
  • Butter - 150 grams (cold unsalted, sliced ​​into small pieces)
  • For filling: sugar - 1/2 cup
  • Honey acacia - 1/3 cup
  • Tasmanian honey - 1/4 cup
  • Salt - 1 teaspoon
  • Butter - 180 grams (unsalted, sliced ​​into small pieces)
  • Thick cream - 1/2 cup
  • Big egg - 1 piece
  • Large egg yolk - 1 piece
  • Pine nuts - 5.5 glasses (180 grams)

Make the dough for the cake. Whip the cream, egg, yolk and vanilla in a bowl. In a food processor combine the flour, sugar, salt and baking powder. Add the butter. While the combine is working, add a creamy mixture. Divide the dough into 2 parts and wrap each in plastic. Refrigerate 1 part of the dough in the refrigerator for about 1 hour. The other part is reserved until next use. The dough can be stored in the refrigerator for 2 days or frozen for up to 3 months. Preheat the oven to 160 degrees. On a lightly sprinkled surface with a rolling pin, roll out a dough 3 mm thick. If the dough is soft and sticky, put it on a baking sheet and freeze until for 5 minutes. Cut out a circle with a diameter of 30 cm and put it in a mold with a removable bottom of 25 cm in diameter. Align the edges and cut off excess dough. Make a stuffing. Bring sugar, honey and salt to a boil in a medium saucepan, whisking until the sugar dissolves. Add the butter and whisk. Pour the mixture into a bowl and allow to cool for 30 minutes. Add the cream, eggs and yolk. Put the dough on a baking sheet. Sprinkle the pine nuts on the dough. Over the nuts slowly pour in the filling. Bake until golden brown about 1 hour. Put the cake on the grill and allow to cool completely. Remove from the mold and serve immediately.

Servings: 10

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