Licorice cake with black currants and salted macadamia nuts recipe When the pastry the day before Prepare to keep the butter cookies during the baking process, their angular shape better.

Ingredients:

1 baking sheet

Sponge cake

2 eggs (size M)

20 g granulated sugar

1 tablespoon water

Bourbon 1 teaspoon vanilla sugar

¼ teaspoon lemon zest

40 g warm room

Marzipan

30 g flour

10 g cocoa powder

Licorice cream

20 g cornstarch

125 g milk

1 egg yolk (Size M)

10 g of sweet liquorice

125 g cream

30 g granulated sugar

10 g butter

Currant jelly

100 g black

Currant jelly

or

50 g granulated sugar

50 g Mark Cassis

also

60 g salted macadamia nuts

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The Baking sheet with parchment paper, while the back of the paper short or long side of accordion-like to a stable Edge, fold the paper so that a size of 36 × 30 centimeters. The macadamia nuts finely and dry briefly in a pan Light roast.

2. For the sponge, first separate the eggs. Egg whites with sugar a hand mixer to soft peaks. Egg yolks with water, Vanilla sugar, lemon zest and almond paste with a hand mixer pitch. Mix flour, cocoa powder mixed and seven. A third of the egg whites quickly into the egg yolk mass stir and the rest of the flour mixture, alternating with a Spatula, fold. The mass on the prepared baking sheet, pass two-thirds of salted macadamia nuts Sprinkle and about in the preheated oven on middle rail

Bake 8 minutes.

3. For the cream, the cornstarch with a little cold milk and stir Stir in the egg yolks well. The licorice into small pieces and Boil the remaining milk, cream, sugar and butter. From Heat and stir until the licorice pieces have dissolved. Boil again shortly, with a starch-one approach Stir and whisk stirring constantly to form a cream cook. Then place about 15 minutes cold.

4. For the red currant jelly, the jelly in a small saucepan heat or the Mark Cassis with granulated sugar in a small Saucepan boil syrup.

5. squares in each cut. Three floors with two layers Cassis syrup or currant jelly together and share. The licorice cream Fill a pastry bag with small spout and the Cream up to half a splash in thin strips.

6. The rest Cassis syrup or currant jelly in a pastry bag also Fill with small spout and alternating with the remaining Cream stripes on the train cake. Finally, with the Sprinkle remaining macadamia nuts.