Florentine Cuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour, smooth (700)
- 200 g butter
- 150 g powdered suar
- 1 small egg (s)
- 1 pinch (s) salt
- 1 packet vanilla sugar
For covering:
- 125 ml heavy cream
- 100 g honey
- 100 g butter
- 250 g almond (s), flakes (possibly mixed with rated walnuts)
- 100 g fruit, candied, finely chopped
For the glaze:
- 200 g chocolate, bitter
- 50 g butter
- little rum
- water
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry for the base and refrigerate for 1/2 hour.
- While the dough is resting, prepare the filling:
- Bring the cream with honey and butter to the boil and mix in the other ingredients.
- Cut out the parchment paper the size of the baking sheet. Roll out the dough as thinly as possible (rolling pin!). Pull onto the baking sheet and spread the cooled filling on top. Bake the whole thing with circulating air in the 2nd rack from the bottom at 150 - 160 ° C for about 30 - 35 minutes, until the pastry is lightly brown and the filling feels firm even in the middle of the cake and no longer gives way. Then cut into small rectangles while still warm and dip them in chocolate on both short sides.
- For the glaze, put a little water in a small cleaner, add the crumbled chocolate and heat the whole thing on an automatic plate over a very low heat while stirring diligently (be careful not to burn or get too hot, otherwise the glaze will become matt) . Add butter and stir until smooth. Add a little rum if desired.
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