Honey blondes

Name: Honey blondes
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 300 g white couverture; 300 g soft butter or margarine; 350 g Macadamia nut kernels; 225 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 375 g Flour; 3 TSP Baking Powder; 600 g Double cream cream cheese; 100 g Whipped cream; 50 g Icing sugar; 1 TABLESPOON Lemon juice; 3 TABLESPOONS liquid honey

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

300 g white couverture
300 g soft butter or margarine
350 g Macadamia nut kernels
225 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
375 g Flour
3 TSP Baking Powder
600 g Double cream cream cheese
100 g Whipped cream
50 g Icing sugar
1 TABLESPOON Lemon juice
3 TABLESPOONS liquid honey

Directions

1
Chop the couverture, melt with the fat over a warm water bath while stirring. Coarsely chop the nuts. Add sugar and vanillin sugar to the chocolate mixture and whisk until creamy for about 5 minutes. Stir in the eggs one by one. Mix flour and baking powder and fold into the egg mixture. Fold in 250 g nuts. Put the dough into a greased pan of the oven (32 x 39 cm) lined with baking paper and spread it out smoothly.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Let cool on a cake rack. Roast 100 g nuts in a pan without fat until golden brown, take them out and let them cool down. Mix cream cheese, cream, icing sugar and lemon juice. Spread the mixture loosely on the cooled down cake. Drizzle with honey and sprinkle with nuts
3
30 minutes waiting time