Pine nut and almond cake
Makes 20 slices (H 6x9x: 40 slices)
Dough ingredients
30 (50) g Yeast
200 (320) ml lukewarm milk
500 (800) g strong white flour
80 (130) g sugar
1 (1 1/2) pinch(es) of salt
80 (130) g softened butter
1 (2) egg(s)
Topping ingredients
150 (240) g butter
200 (320) g sugar
2 (3) tbsp honey
3 (5) tbsp double cream
100 (160) g chopped pine nuts
100 (160) g sliced almonds
Filling ingredients
1 (2) packet(s) of vanilla custard
powder
500 (800) ml milk
3 (5) tbsp sugar
1 (2) pinch(es) salt
250 (400) g softened butter
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Place the dough in the
oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
Lightly knead the dough then roll it out
on the universal tray. Place in the oven
and select the Automatic programme
"Cakes \ Yeast dough \ Prove for
15 minutes".
To make the topping heat the butter,
sugar, honey and cream in a pan on
the hob and bring to the boil. Add the
chopped pine nuts and sliced almonds.
Leave to cool. Make indentations in the
dough with your fingers and then
spread the cooled topping smoothly
over the dough. Prove the cake for
another 10 minutes and then bake until
golden.
Make the filling by heating up the
vanilla custard powder with the milk,
sugar and salt. Leave to cool. In the
meantime cream the butter and then
stir the pudding mix into it a spoonful at
a time.
Cut the cake through the middle when it
has cooled down. Spread the bottom
layer with the filling and then carefully
place the top layer on the filling. Leave
to chill before serving.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 2 2 1
Number/type of
bursts of steam
1/automatic
Amount of water See display
1st burst of
steam
Automatic
Duration 25–30
Baking
53
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