Walnut Cake with Vanilla and RumCourse: Cake
Rich and aromatic walnut filling enclosed between two slices of brittle dough.
- Crispy dough:
300 g plain flour
1 KL baking powder
1 pinch salt
1 PL powdered sugar
200 g cold butter
2 pcs yolk
a little milk
- Walnut filling:
5 pcs eggs
300 g ground nuts
200 g crystal sugar
1 PL vanilla extract (al. package vanilla sugar)
2 PL rum
Sift flour, baking powder, salt and a hilly spoon of sugar into a bowl. We mix.
Add cold butter cut into cubes and work with a fingertip to process a fine crumb, to which we add egg yolks (put the whites sideways) and work the dough by hand. If the dough is sprinkled, pour a tablespoon or two of milk to form a whole loaf.
Wrap the dough in foil and store in the cold for about 30 minutes.
In the meantime, prepare the filling: add another five, half of the sugar (100 g) to the whites leftover from the dough and beat the solid snow.
Mix the yolks with the remaining sugar (100 g), vanilla, rum and work in the ground nuts. Finally, mix the white snow into the filling.
Take the dough out of the cold, cut it into two equal parts, and roll each on a floured board on a sheet the size of sheet metal (25×35 cm).
Transfer the first plate to a butter-greased baking sheet using a roller, layer the filling and close the cake with the second plate. Pierce the top plate with a fork.
Bake the cake in an oven heated to 180 ° C for about 35 minutes.
Sprinkle the still warm walnut cake with powdered sugar and serve.