John Myers
Ingredients for 1 servings:
- 300 g flour
- 175 g powdered sugar
- 200 g ground walnuts
- 175 g butter or margarine
- 5 sheets of gelatin
- 4 tbsp Amaretto
- 1,000 ml cream
- 2 packets of vanilla sugar
- Walnuts, ground
- Walnuts, halved
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Mix flour, powdered sugar, walnuts, and margarine into a dough. Divide into quarters to the exact gram and chill for 1 hour. Place one base each from the four balls in a greased 26cm springform pan lined with parchment paper. Bake at 200°C (top and bottom heat) for approx. 12 minutes, then let cool. Soften the gelatine. Heat the Amaretto, squeeze out the gelatine, and dissolve it in the dough. Whip 500ml of cream with the vanilla sugar until stiff, then adjust the Amaretto-gelatine mixture and fold in. Spread the cream on 3 layers and place them together. Whip another 500ml of cream until stiff, spread it over the cake, and pipe cream puffs on top. Sprinkle with ground walnuts and top the puffs with walnut halves. This cake must rest for at least 24 hours. Then cut into pieces with a sharp knife.
Facebook Comments