Pine Nut And Almond Cake - Miele H 6000 Recipe Booklet

Baking

Pine nut and almond cake

Preparation time: 130–140 minutes
Makes 20 (40) slices
Dough ingredients
30 (50) g yeast
200 (320) ml lukewarm milk
500 (800) g strong white flour
80 (130) g caster sugar
1 (1¹/₂) 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 flaked almonds
Filling
1 (2) packet(s) of vanilla custard powder
500 (800) ml milk
3 (5) tbsp caster sugar
1 (2) pinch(es) salt
250 (400) g softened butter
Accessories
Universal tray
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.
52
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 custard 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
Oven function: Moisture plus
Temperature: 160–170 °C
Heating-up phase: rapid
Shelf level: 2 [2] (1)
Number/type of bursts of steam:
Automatic burst of steam
Amount of water: see display
Duration: 25–30 minutes