Walnut ring cake

Name: Walnut ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1/8 l Milk; 300 g Flour; 1/2 cube (21 g) Yeast; 1 TEASPOON + 200 g sugar; 50 g Brazil nuts; 50 g Cashew nuts; 50 g peeled almonds; 50 g Pecan nuts; 150 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 100 g Whole milk couverture; 1 package (100 g) Cake glaze hazelnut; 7-10 Tbsp Grease; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

1/8 l Milk
300 g Flour
1/2 cube (21 g) Yeast
1 TEASPOON + 200 g sugar
50 g Brazil nuts
50 g Cashew nuts
50 g peeled almonds
50 g Pecan nuts
150 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
100 g Whole milk couverture
1 package (100 g) Cake glaze hazelnut
7-10 Tbsp Grease
baking paper

Directions

1
Warm up half of the milk. Put the flour in a bowl. Make a depression in the middle and crumble the yeast into it. Add lukewarm milk and 1 teaspoon of sugar and mix everything with some flour from the rim. Let the yeast dough rise in a warm place for about 15 minutes. Melt 100 g sugar in a pan at low heat and let it caramelize.
2
Add nuts and stir in. Spread on a piece of baking paper and let it cool down. Melt the fat in a pan, add the rest of the milk. Add 100 g sugar, vanillin sugar, salt, and milk-fat mixture to the pre-dough and mix with the dough hooks of the hand mixer. Knead the eggs one after the other to form a thick dough. Knead the dough until it throws bubbles. Cover the dough again and let it rise for about 45 minutes. Coarsely chop caramelised nuts with a knife. Stir the nuts, except for some for decoration, into the dough. Grease a ring cake tin (capacity approx. 2 litres). Fill the dough into the mould and let it rise again covered for about 45 minutes.
3
Cover the dough again and let it rise for about 45 minutes. Coarsely chop caramelised nuts with a knife. Stir the nuts, except for some for decoration, into the dough. Grease a ring cake tin (capacity approx. 2 litres). Fill the dough into the mould and let it rise again covered for about 45 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down a little and turn it onto a cake rack. Chop the chocolate coating. Melt the chocolate coating and icing over a warm water bath and mix. Cover the cooled cake with the icing and decorate with the remaining nuts. Serve with semi-stiff whipped cream
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down a little and turn it onto a cake rack. Chop the chocolate coating. Melt the chocolate coating and icing over a warm water bath and mix. Cover the cooled cake with the icing and decorate with the remaining nuts. Serve with semi-stiff whipped cream
5
Waiting time approx. 80 minutes