Italian Nut Cake on Shortcrust Pastry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 170 g butter or mararine
- 75 grams sugar
- 1 pinch (s) salt
- 1 large egg yolk or small whole egg
For covering:
- 80 g butter
- 50 g honey
- 50 grams sugar
- 1 vanilla pod (s), the pulp
- 50 g almond (s), peeled, peeled
- 50 g pine nuts
- 50 g pistachios
- 50 g walnuts
- 125 ml cream
- 50 g chocolate, semi-dark, possibly
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- The dough is made without baking powder. Make shortcrust pastry, wrap in foil and place in the refrigerator for at least 30 minutes.
- In the meantime, melt all the ingredients for the topping except the nuts and cream in a saucepan, stir in the almonds & nuts, pour in the cream, reduce to medium heat for approx. 8 minutes; stir: thick mass should arise. Take from the fire.
- Butter a 26 cm cake tin, line it with the rolled out dough, pull up an edge of approx. 5 cm and press it with a fork (the edge gets a pattern). Prick the bottom several times with a fork. Evenly distribute the slightly cooled base on top, smooth the surface, press down lightly. Bake in a preheated oven at 170 ° convection (190 ° with top and bottom heat) for 20 minutes, cover with aluminum foil and bake for another 5 minutes.
- Let it cool down in the pan - don`t be surprised when it comes out of the oven, if the topping is still quite runny, it hardens when it cools down.
- Variation: At the beginning 50g coarsely crushed semi-dark chocolate with melt.
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