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Pine nut and almond cake
Serves 20
Ingredients:
Dough:
500 g strong white bread flour
30 g fresh yeast
80 g sugar
80 g soft butter
A pinch of salt
1 egg
200 ml lukewarm milk
For the topping:
150 g butter
200 g sugar
2 tbsp honey
3 tbsp cream
100 g chopped pine nuts
100 g flaked almonds
For the steam: Approx. 100 ml water
Method:
1. Place the flour, crumbled yeast,
sugar, butter, salt and egg in a mixing
bowl. Add the lukewarm milk and
knead to a malleable dough. Cover and
place in the oven at 35 °C on
Conventional heat for about 30 minutes
to rise.
2. Roll the dough out on the universal
tray and put in the oven at 35 °C on
Conventional heat for a further 20
minutes to rise.
3. To make the topping, bring the
butter, sugar, honey and cream to the
boil and stir in the pine nuts and
almonds. Cool slightly, make little
indentations in the dough, then spread
the topping over the dough. Leave to
rise for a further 10 minutes and then
bake until golden. Serve warm or cold
with crème fraîche or whipped cream.
Settings:
Function: Moisture plus d
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 20–30 minutes
Bursts of steam: Automatic
Recipes
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