Wednesday, February 29, 2012

Nut Cake

Ingredients and method of preparation:
8 servings
350 gr. of flour
150 gr. butter
4 tablespoons water
2 tablespoons sugar
1 pinch of salt. For the cream
2 cups milk
1 vanilla pod
150 g. sugar
3 egg yolks
50 gr. corn flour. To cover
75 gr. toasted and peeled hazelnuts
50 gr. of currants
50 g. shelled walnuts
50 g. of peeled almonds
150 gr. apricot jam.

How to prepare: Pass the flour, sugar and salt screening. add butter, cutting it into small cubes. with the fingertips, work the mixture until it is crumbling. adding water little by little while mixing with a fork. cake dough into a ball. wrapped in a cloth and let stand in refrigerator about 30 minutes. flour the surface of the table and stretch with the roller. Place the pastry on a buttered circular mold. trim overhanging edge. Prick the bottom with a fork. Put it in the refrigerator and let stand 15 minutes. cover the dough with foil and place a weight on top of vegetables. Bake 10 minutes on high heat. remove the weight of vegetables with paper and bake 5 minutes more. Place a vanilla pod in the milk and bring to a boil. Beat the yolks with the sugar. pour hot milk over the yolks, dissolve the flour in a little milk and add to saucepan. simmer, stirring until the cream thickens. pour it over the drum light temperature and bake 10 minutes more. heat the jam and pass by the Chinese. Put the nuts on the cream. cover with jam

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