Nut cake with coffee-caramel cream.

form d = 26cm, food foil, baking paper, dried peas (lentils or beans), clerical brush, leaves of plants (toxic deleted).
for the pastry:
-200gr Flour
-125gr Butter (can substitute margarine)
-3 Stol.lozhki sugar
-1 Sachet vanilla sugar
-a pinch of salt
-razryhlitel test pinch
-6 Stol.lozhek cold water
-zhir for greasing form
-220gr Walnuts
-150gr Soft caramel
-260gr Butter
-400ml 35% cream
-7 Stol.lozhek maple syrup
-2 Chayn.lozhki instant coffee
for caramelized nuts:
-3 Stol.lozhki sugar
-40gr Walnuts
for chocolate leaves:
-15gr Dark chocolate
for decoration:
-1 Stol.lozhka almond petals
-1 Chayn.lozhka delicious «beads» (confectionery Sprinkling)

For the dough, combine the flour, sugar, vanilla sugar, baking powder and a pinch of salt. Add the cold butter cut into pieces and 6 tablespoons of water. Knead the dough uniform. Wrap in plastic wrap and an hour in the fridge.

Preheat oven to t = 150C.
Using a rolling pin, roll the dough chilled shortbread between two layers of baking paper to the size you want (in this case up to 31cm in diameter). Carefully remove the top layer of paper. The dough with a second layer of paper loosely roll up on floured rolling pin. Attach the dough down to a greased and roll. Now remove the second layer of paper and fingers evenly press dough to edges and bottom of the form.

Once outside the mold, cut the excess dough with a kitchen knife or scissors. Prick with a fork several times bedplate to air bubbles in the dough during baking can escape. In Tartu who first baked, stuffed and only then, in the process of cooking can break off ledges.

Therefore, put the dough on top of the baking paper on top of it distribute dried beans and place in a preheated duhovku.Vypekayte tart 15 minutes. Then remove the paper from the peas and bake another 10 minutes.

Nuts (220gr) fry in a pan without oil and then chop with a knife, along with karamelkami.Nuts (220gr) fry in a pan without oil and then chop with a knife, along with caramels. Set aside aside.

For the cream, boil the cream with butter, syrup and coffee. Stirring constantly, cook over medium heat for 25 minutes (carefully cream «shoot»). Add chopped nuts with caramel candy mixture and cook another 5 minutes.

Fill the tart with cream, let cool, and covering, at night in the fridge.

Caramelizing a dry frying pan 3 tablespoons sugar. This caramel roll kernels, put them on a baking paper and let cool.

Leaflets rinse and pat dry. Melt the chocolate in a water bath. Clean with a brush, apply a layer of chocolate on the underside of the leaf (layer should be about 2 mm thick). Give grab chocolate in the freezer and again, apply a layer of chocolate. Remove for 20 minutes in the freezer, then take a piece of the stalk and gently remove it from the chocolate.

Frozen tart garnish with almond petals, «beads», chocolate leaves and caramelized nuts.

Enjoy your tea!

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