John Myers
Ingredients for 1 servings:
- 300 g flour
- 250 g butter
- 5 egg yolks
- 100 g powdered sugar
- ½ tsp baking powder
- 1 tbsp vanilla sugar
- 250 g jam (preferably plum)
- 5 egg whites
- 100 g sugar
- 1 tbsp cornstarch
- 150 g walnuts, chopped
- 1 pt. vanilla pudding powder, vanilla
- 350 ml milk
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
from a 26cm springform pan
Knead the flour, 150g butter, 4 egg yolks, powdered sugar, baking powder, and vanilla sugar into a dough using the dough hook on your cake tin. Roll out half of the dough into a greased and floured 26cm springform pan. Preheat oven to 160°C (top/bottom heat). Spread both layers with jam. Beat 5 egg whites and 80g sugar until stiff peaks form. Fold in the cornstarch and spread over the jam. Sprinkle with the nuts, bake for 30 minutes, and let cool. Bring the custard powder, milk, and 20g sugar to a boil. Fold in the egg yolk and let cool. Beat 100g butter until fluffy and fold in. Place one layer on a cake plate with the nuts FACING UP and spread the cooled cream on top. Carefully place the second layer on top.
Facebook Comments