Baklava box cake

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 30
  • 450 g Flour
  • 85 g + 2 tablespoons sugar
  • 1 package Vanillin sugar
  • 1 package Dry yeast
  • 1/2 TEASPOON Salt
  • 175 g soft butter
  • 75 ml Milk
  • 2 Eggs (size M)
  • 100 g Almond slivers
  • 100 g Hazelnut kernels
  • 50 g Pistachio kernels
  • 50 g + 2 tablespoons honey
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix 400 g flour, 50 g sugar, vanillin sugar, yeast and salt. Melt 60 g butter in a small pot at low heat. Add milk and 50 ml water and take the pot off the heat.

  2. 2

    Add the milk-butter mixture and eggs to the flour-sugar mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for about 1 hour until it has risen to about double its size.

  3. 3

    Chop almonds, hazelnuts and pistachios. Put 2 tablespoons of the nut mixture aside. Mix the remaining nut mixture with 50 g honey and 2 tbsp sugar. Knead yeast dough briefly and roll out on a floured work surface (approx. 50 x 50 cm).

  4. 4

    Spread thinly with 80 g butter. Cut into 6 equally wide strips (approx. 8 cm) with a rolling knife. Spread the honey-nut mixture evenly on top. Cut the dough strips crosswise into 5 pieces (approx. 8 x 10 cm).

  5. 5

    Place a greased box form (30 cm long; 1 3/4 litre capacity) on its edge. Fold the dough pieces together, pull them slightly in length and width, and layer them one after the other in the box mould, so that the openings alternately point to the front or back.

  6. 6

    If the crate mould is not completely full at the end, tilt the crate mould and spread the dough flaps so that the crate mould is filled. Cover and leave to rise again for about 15 minutes.

  7. 7

    Knead 50 g flour, 35 g sugar, 35 g butter and the 2 tbsp. nut mixture into crumbles. Spread the crumbles on the yeast dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

  8. 8

    Take the cake out of the oven and let it rest in the mould for about 20 minutes. Turn out of the mould. Let the cake cool down and sprinkle with 2 tablespoons of honey just before serving.

Nutrition Facts

KCAL
180 kcal
CARBS
18 g
FATS
10 g
PROTEINS
4 g