Engadine Walnut cake with caramel salt Recipe the cake to cool in the mold. If caramel expired, with a small diameter circle around the Tarts take to solve them. The cake from the mold and dust with powdered sugar company.
Recipe for 24 pieces
1 mini-muffin tin (24mm)
80 g of room temperature butter
80 g granulated sugar
1 egg (size M)
1 pinch salt
200 g sifted flour
250 g cream
80 g honey
50 g French, salted
130 g granulated sugar
200 g walnuts
Butter for greasing
Flour for editing
Powdered sugar for dusting
1. From the specified ingredients in the baking school in detail described Knead a smooth dough. Divide the dough into a ball, wrap in plastic wrap and at least 1 hour cold.
2. Honey and salted butter together to a boil. In a second pot, melt the sugar slowly and golden brown. caramelize Caution: Do not be too dark because he is bitter else!
3. Remove the pan from the heat and gradually with the cream-Pour honey mixture gently. In this case, watching the rising steam is very hot. If all the liquid mixed with the caramel, the whole thing again boil and can take off the heat. The walnuts coarsely chopping stir into the warm caramel and beseitestellen.
4. The dish with butter or with matching mini-muffin Lay paper cases. Put the dough on a lightly floured surface roll out thin. With a matching cookie cutter or a glass of 24 small Teigböden gouge. The individual wells so far as the edge interpret and make up about 15 minutes cold.
5. Preheat the oven to 180 ° F. Top and bottom heat. The walnut filling with a tablespoon of filling in the troughs - the Nuts may be slightly out above and a small dome. form In the preheated oven on the grill over medium Track about 15 minutes.
|Engadine Walnut cake with caramel salt|