Canadian maple syrup cake with walnuts

Ingredients for 1 servings:

• 200 g wheat flour type 550
• 100 g butter, cold, in pieces
• 40 g water, cold
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 ml maple syrup
• 200 g walnuts, chopped
• 3 eggs, size M
• 75 g brown sugar
• 50 g butter, soft
• 1 packet of vanilla sugar
• 1 pinch of salt

Instructions

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

sweet, sticky, high in calories, but totally delicious

Knead the dough ingredients well in a bowl. Roll out the dough to slightly larger than the base of a 25 cm springform pan (diameter), place it in the closed springform pan, and form a rim about 2 cm high. Prick a few holes in the base of the dough with a fork. Place the dough in the refrigerator for half an hour, then, if possible, place it in the freezer for another half hour. Otherwise, leave it in the refrigerator for the entire hour. During this time, reduce the maple syrup by one fifth in a larger saucepan over a low heat. Be careful, it will foam while cooking! Then let the maple syrup cool slightly. Bake the cold cake batter in a preheated oven at 180°C for 30 minutes. Mix all the filling ingredients into the cooled maple syrup, spread it on the pre-baked dough, and bake the cake for another 30 minutes. Serve the maple syrup cake with whipped cream.