Mazarin cake with nuts and caramel

Ingredients for 1 servings:

• 250 g flour
• ½ tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 1 egg(s), size L
• 3 tbsp currant jam
• some rum, optional
• 50 g butter
• 75 g ground almonds, preferably without shell
• 80 g powdered sugar
• 45 g flour
• ½ tsp baking powder
• 2 eggs
• 100 g butter
• 150 g brown sugar
• 75 ml syrup, e.g. E.g. maple syrup or sugar beet syrup
• 2 tbsp cream
• 2 tbsp flour
• 250 g nuts, e.g. pecans and/or peanuts
• possibly rum

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

For the shortcrust pastry, knead the flour, baking powder, sugar, vanilla sugar, butter, and egg into a dough and chill for about an hour. Then roll out the dough and line a 28 cm springform pan with it. The edges should be about 2 cm high. Mix the blackcurrant jam, perhaps with a little rum, and heat gently to make a runny texture. Pour the jam onto the shortcrust pastry and let it cool. Mix melted butter, ground almonds, powdered sugar, flour, baking powder, and 2 eggs to make the Mazarin paste and pour it over the blackcurrant layer. The mixture should be thick. If it seems too thick, stir in another 1-2 tablespoons of rum. If the mixture becomes too thin, you’ll get some interesting effects at the end. In this case, just pretend it was intentional: it tastes great, too. Bake the cake in a preheated oven at 190°C (fan oven) for 20 minutes. While the cake is baking, prepare the nuts. To do this, chop larger nuts into small pieces; peanuts can be used whole. You shouldn’t start the caramel mixture too early. For me, it takes about 10 minutes to finish. To do this, heat the butter, brown sugar, syrup, cream, and flour in a saucepan and let it simmer until the mixture is nice and thick. Stir in the nuts. After the aforementioned 20 minutes of baking, carefully spread the mixture over the Mazarin mixture and return the cake to the oven for another 12-15 minutes. The caramel layer will crack when it’s hard. To get the cake out of the tin easily, use a sharp knife to loosen it before it has completely cooled.