Italian Nut Cake on Shortcrust Pastry

Summary

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

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Instructions

1. The dough is made without baking powder. Make shortcrust pastry, wrap in foil and place in the refrigerator for at least 30 minutes.
2. 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.
3. 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.
4. 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.
5. Variation: At the beginning 50g coarsely crushed semi-dark chocolate with melt.