Italian nut cake on shortcrust pastry

Ingredients for 1 servings:

• 250 g flour
• 170 g butter or margarine
• 75 g sugar
• 1 pinch of salt
• 1 large egg yolk or 1 small whole egg
• 80 g butter
• 50 g honey
• 50 g sugar
• 1 vanilla pod(s), the pulp
• 50 g almonds, peeled, slivered
• 50 g pine nuts
• 50 g pistachios
• 50 g walnuts
• 125 ml cream
• 50 g chocolate, semi-sweet, if desired
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Looks beautiful and tastes way too good – only for parties!

The dough is made without baking powder. Make the shortcrust pastry, wrap it in foil and refrigerate for at least 30 minutes. Meanwhile, melt all the topping ingredients except the nuts and cream in a saucepan, stir in the almonds and nuts, add the cream, and simmer over medium heat for about 8 minutes, stirring occasionally: the mixture should thicken. Remove from the heat. Butter a 26 cm cake tin and line it with the rolled-out pastry, pulling up a 5 cm edge and pressing it down with a fork (the edges will have a pattern). Prick the base several times with a fork. Spread some of the cooled topping evenly over the dough, smooth the surface, and press down lightly. Bake in a preheated oven at 170°C fan/convection oven (190°C with top and bottom heat) for 20 minutes, cover with aluminum foil, and bake for another 5 minutes. Let it cool in the tin – don’t be surprised if the topping is still quite runny when it comes out of the oven; it will firm up as it cools. Variation: To start, melt 50g of coarsely chopped semi-sweet chocolate.