Walnut cake

Ingredients for 1 servings:

• 300 g flour
• 100 ml milk
• 65 g sugar
• 15 g yeast, fresh
• 75 g margarine
• 1 pinch of salt
• Flour , for the work surface
• Fat, for the tray
• 100 g margarine
• 100 g sugar
• 1 egg(s)
• 150 g hazelnuts, ground
• 5 tbsp coffee cream
• 1 jar rum, small
• ½ bottle of rum flavoring
• 350 g walnuts, halves
• 350 ml milk
• 75 g sugar
• 1 pack of pudding powder, vanilla
• 125 g butter
• 150 g dark chocolate
• 50 g coconut oil
• 1 tsp oil, neutral

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Sheet cake from Thuringia

Yeast dough: Sift flour at room temperature into a fairly small bowl. Make a well in the center for the yeast. Crumble 1 teaspoon of sugar and the yeast into the lukewarm milk, whisk, carefully pour into the center of the bowl, and mix with some of the flour to form a thick paste. Place the margarine flakes, the remaining sugar, and a pinch of salt on the edge of the flour. Cover the bowl and set it warm for 20-25 minutes until the yeast has risen. Gradually knead in the flour and the remaining ingredients. The dough should be firm but not too firm. Cover and let it rise in a warm place for about 1 hour. Then roll it out on a floured surface and place it on a greased baking sheet. For the topping: Beat the margarine and sugar until fluffy, add the egg, ground hazelnuts, and coffee cream, stir, add the rum and rum flavoring, and mix until smooth. Spread onto the rolled-out yeast dough and cover densely with walnut halves. Bake at 180-200°C for 20-25 minutes. Let cool. For the cream: Make a stiff pudding from milk, sugar, and vanilla pudding powder (reduce the liquid!) and let cool. Cream the butter until fluffy and stir in the pudding a spoonful at a time. The cream should be easy to spread. Spread a thin layer of vanilla buttercream over the walnuts and let it set. For the chocolate glaze: Melt the chocolate in a double boiler, mix with oil and melted coconut until smooth, and finally spread a thin layer over the vanilla buttercream. Cut into small diamond shapes to serve.