Roasting cake

Roasting cake



For the dough:

● 200g butter,
● 3 eggs,
● 20ml of milk,
● 50ml of liquid honey,
● 500g flour,
● 200g of sugar,
● 1 tablespoon baking powder with a slide.

For the cream:

● 2 packages dry pudding,
● 600ml milk,
● 150g butter

For roasting:

● 300g shelled walnuts,
● 100g butter,
● 25g sugar,
● 50ml of liquid honey.


1. On the surface, mix flour with baking powder, add to the flour 200 g butter cut into cubes and chop everything with a sharp knife. Separately, mix the remaining ingredients: eggs, milk, sugar and honey, then add the flour and butter and knead homogeneous smooth dough. Wrap dough in plastic wrap and place in refrigerator for 1 hour.
2. To prepare the roasting: Brown the walnuts in the oven and clean from the films. In a saucepan, melt the butter with the sugar and honey. Add the hot syrup nuts and cook about 6-7 minutes over very low heat. Remove the bowl from the heat and cool slightly roasted nuts.
3. Preheat the oven to 190 ° C. Remove the dough from the refrigerator and divide into three parts. On work surface, roll 3 layer of about 25×30 cm. Bakeware Shots parchment paper and reload them in the prepared dough, pinned in several places with a fork and bake in preheated oven for 10-12 minutes. Ready-made cakes, remove from oven and let cool on a grid. In one more hot cake, apply a warm roasted nuts, and also cool on the grid.
4. Prepare pudding according to package directions using the recommended 600 ml of milk. Ready pudding cool completely. Butter beforehand remove from the refrigerator and soften it to room temperature. Softened butter, whisk with a hand mixer in a separate bowl. Gradually, 1 tablespoon of oil type in chilled pudding mix thoroughly and keep the cream, as long as do not use all the pudding.
5. Assembling the cake. Place the cake on a flat bottom broad-based and reload custard cakes. The top of the cake, cover crusts with walnut weight. Boca cake sprinkle with chopped walnuts. Cake must be insisted in a cool place for at least 6 hours.

Bon Appetit!

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