| Servings |
10
|
Ingredients
- For shortcrust pastry:
- 8.80 o. pastry flour
- 3.5 oz icing sugar
- 2.8 oz soft butter
- 1 egg
- seeds from 1/2 vanilla pod
- For the filling:
- 8.4 oz sugar
- seeds from 1/2 vanilla pod
- For the filling:
- 8.4 oz sugar
- 2.6 oz water
- 1.2 oz acacia honey
- 8.80 oz fresh milk cream
- 10.60 oz walnut shelled
Ingredients
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Instructions
- Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
- Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
- When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
- Let it warm a little.
- Spread the shortcrust in the tin, make the edges about 1 inch tall.
- Pour the filling and use pastry leftovers to make decorations.
- Put them on the cake and bake at 350°C for 20-25 minutes.
- The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.
