Summary

Ingredients

For the shortcrust pastry: (vanilla shortcrust pastry)

• 1 ¼ cup flour
• 40 g butter
• 2 packs vanilla sugar
• 1 egg yolk

For covering:

• 100 g nuts (macadamia nuts)
• 50 g suar, brown
• 75 g maple syrup
• 40 g butter
• 1 vanilla pod, the pulp it
• 100 g almond (s), round
• 4 egg (s)
• 3 tablespoons water for the dough
• Flour for the work surface

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Instructions

1. For the shortcrust pastry, first knead butter and flour in a bowl to make crumble. Then add the sugar. Stir in the egg yolk and 2-3 tablespoons of water and work the whole thing into a firm dough (you may need more water). Carefully knead this on a floured work surface and cover and chill for 30 minutes.
2. Roll out the dough on a lightly floured work surface and place in a prepared springform pan.
3. Pre-bake in a preheated oven at 200 ° C for about 15 minutes. Then reduce the temperature to 170 ° C and bake for another 5 minutes.
4. In the meantime, roughly chop the macadamia nuts. Heat the sugar, maple syrup and butter in a saucepan. When everything is melted, take it off the stove. Stir in the vanilla pulp, almonds and then the eggs. Finally add half of the nuts and pour the mixture into the springform pan. Spread the remaining nuts on the cake.
5. Put this in the hot oven and bake for about 25-30 minutes - until a crust has formed but the filling is still soft to the touch.
6. After the cake has cooled for about 15 minutes, it can be served with ice cream or cream.