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A delicate and moderately sweet combination of shortbread with nuts and custard. I advise everyone to try to cook this extremely tasty nut cake.
Ingredients:
Shortbread:
- 180 g flour
- pinch of salt
- 5 g of baking powder
- 130 g of butter (cold)
- 20 g of powdered sugar
- 1 yolk
- 25 ml of milk
Nut filling:
- 6 g of baking powder
- 90 g of ground nuts
- 20 g cocoa
- 3 eggs + 1 egg white from the dough
- lemon juice
- 90 g of sugar
- 6 g of vanilla sugar
Cream:
- 1 p. of vanilla pudding
- 40 g + 1 tbsp. l. corn starch
- 300 ml of milk
- 60 g of sugar
- 6 g of vanilla curd
- 90 g butter
- 1 century. l. sour cream
Chocolate glaze:
- 80 g of dark chocolate
- 40 ml of oil
- 50 g of nuts
Preparation:
Shortbread:
I add salt to the flour, rub cold butter on a grater, and knead it into crumbs with my hands. Add powdered sugar and baking powder, mix until smooth.
I add egg and milk and knead the dough. I wrap it in cling film and put it in the fridge for 1-2 hours.
Cream:
I add starch, a little milk from the total amount to the vanilla pudding in the pan, mix.
I add the rest of the milk, mix. I pour in sugar. Cook, stirring constantly, until it thickens. Then I pour vanilla sugar into the hot cream and stir until it dissolves. Transfer to a bowl, cover with cling film and leave to cool completely.
I divide the dough into 2 parts, roll it out to a diameter of 24 cm on parchment, put it in the form, prick it with a fork. I bake one cake in an oven heated to 180 degrees for about 8-10 minutes.
I roll out the second part in the same way, put it in the form, form a little side.
Nut filling:
I mix baking powder with very finely ground nuts and cocoa.
In separate bowls, beat the eggs, protein, lemon juice until frothy, gradually add sugar and vanilla sugar. Mix until smooth.
I add the nut mass and mix until smooth.
I pour the shortbread mixture into the mold. I bake in an oven heated to 180 degrees for about 30 minutes.
Cream:
Beat soft butter with a mixer until fluffy, add sour cream, mix. Gradually add the cooled custard cream. I mix until homogeneity and consistency of cream.
For the finished cake, I put the cream in the form.
I spread the baked first cake on top. Cover with a film and put in the refrigerator for 1 hour.
I make the chocolate glaze, pour over the cake, cut it and enjoy it!
