Upside-down cakes with caramel nuts

Name: Upside-down cakes with caramel nuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g + some flour; 50 g sugar + 150 g sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 50 g soft butter + 50 g butter; 100 g Nuts (e.g. hazelnuts and walnuts); 100 g Whipped cream; 1 (25 cm Ø; approx. 5 cm high) Tarte tatin form

AUTHOR
Kate Willis

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

200 ml Milk
1 cube (42 g) Yeast
500 g + some flour
50 g sugar + 150 g sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
50 g soft butter + 50 g butter
100 g Nuts (e.g. hazelnuts and walnuts)
100 g Whipped cream
1 (25 cm Ø; approx. 5 cm high) Tarte tatin form

Directions

1
Prepare a yeast dough and let it rise for about 40 minutes.
2
Coarsely chop hazelnuts and walnuts. Roast in a tarte tatin dish without fat and remove. Lightly caramelise 150 g sugar and 2 tbsp water in the mould. Deglaze with cream, stir in 50 g butter.
3
Let simmer until the sugar is completely dissolved. Stir in the nuts.
4
Knead the dough briefly on a little flour. Form into a roll (5-6 cm Ø). Divide into approx. 15 pieces of the same size, form each into 1 ball. Place them close together on the caramel nuts. Cover and leave to rise for about 30 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake in the hot oven for about 20 minutes. First let them cool in the tin for about 15 minutes and then turn out onto a plate.
6
Pour the rest of the caramel from the mould onto the cakes. Taste hot and cold.