Alpine nut cake

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For this cold Sunday afternoon I bring you one very very rich cake that with a little coffee, a cola-cao, or whatever you want for sure comforts you. Try it, sure you repeat it.

Have a good week. Kisses!




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Alpine walnut cake

For the dough:
160 gr. of butter at room temperature
150 gr. of sugar
1 pinch of salt
1 egg
300 gr. of flour

For the filling:
20 gr. of butter
300 gr. of sugar
250 gr. of chopped nuts
250 ml. of liquid cream
1 yolk

Mix butter with sugar, salt and egg. Sifted over the flour and knead until we have a broken dough.
We wrap the dough in kitchen film and put it in the fridge for 2 hours. After this time we took it out of the fridge and spread it with the half roll of the dough so that it is thin and we lined with it a low mold of 22 cm., letting it protrude a little around the edges.
We put the oven to heat at 200º.
Melt the butter in a saucepan fire, add the sugar and let it caramelize while stirring, until it has a light golden color.
Add the nuts and cream and let it boil, always stirring constantly. Let cool.
We put the filling in the mold, stretch the rest of the dough and place it on top of the filling minute. We paint the edge with the beaten egg yolk, we fold the edge that sticks out and press well so that it does not take off .
We paint the surface with the rest of the yolk and cook for about 30-35 at medium height.
We let cool on a grid.


Source: The great book of the bakery .


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Image and video hosting by TinyPic

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Alpine nut cake