Katrin's nut cake with vanilla and honey cream

Name: Katrin's nut cake with vanilla and honey cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 ml Milk; 1/2 cube (21 g) Yeast; 285 g Flour; 40 g Sugar; 1 Egg (Gr. M); 50 g soft + 100 g butter; 5 TABLESPOONS liquid honey; 200 g roasted and salted nuts (e.g. macadamias or peanuts); baking paper; 1 pack of Vanilla custard powder; 7-10 Tbsp ½ l milk; 3 TABLESPOONS liquid honey; 100 g soft butter

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 ml Milk
1/2 cube (21 g) Yeast
285 g Flour
40 g Sugar
1 Egg (Gr. M)
50 g soft + 100 g butter
5 TABLESPOONS liquid honey
200 g roasted and salted nuts (e.g. macadamias or peanuts)
baking paper
1 pack of Vanilla custard powder
7-10 Tbsp ½ l milk
3 TABLESPOONS liquid honey
100 g soft butter

Directions

1
Heat milk for the dough. Crumble yeast into it. Mix flour and sugar. Knead the egg and yeast milk with the dough hooks of the mixer for about 3 minutes to a smooth dough, kneading 50 g butter in flakes.
2
Cover and leave in a warm place for about 1 hour until the volume has doubled.
3
Line a springform pan (28 cm Ø) with a large sheet of baking paper. Pour in the dough and spread it with a moistened spoon. Cover and let rise for about 30 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the honey icing, briefly boil 100 g butter and honey with the nuts. Spread on the risen dough. Bake in a hot oven for 15-20 minutes.
5
Remove and let it cool down.
6
For the vanilla-honey-cream mix pudding powder with approx. 5 tablespoons milk and honey. Bring the rest of the milk to the boil, remove from the stove. Stir in the pudding powder. Simmer for about 1 minute while stirring. Let it cool down for about 5 minutes, then stir in butter by the spoonful.
7
Remove the cake from the mould and paper. Cut open horizontally. Stir the cream briefly. Spread on the cake base, leaving 1-2 cm of edge free. Carefully place the cake lid on top. Chill for about 15 minutes.