John Myers
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Rodon with Cover and Contents
The perfect rodon with cover and contents recipe with a picture and simple step-by-step instructions.
for the reference
- 150 g Sugar brown
- 1 packet Bourbon vanilla sugar
- 1 Teaspoon. Lemon juice (sweetened)
- 1 pinch Salt
- 4 piece Eggs (size M)
- 400 g Sifted flour
- 1 packet Baking powder
- 1 pinch Food atron
- 50 ml. Cream 30% fat
- 200 g Nougat
- 200 g White chocolate
- 1 tablespoon Butter
- 150 g Pistachios
Basic dough Rodon
- Put the butter in the mixing bowl (of the food processor) to stir it smoothly. Let the food processor run all the time.
- In the next step, gradually add the various sugar, lemon juice and salt while stirring. Once a bound mass has developed, each egg is stirred for about 45 seconds at the highest level.
- Mix the flour, baking powder and baking soda and sift. Alternately, the flour is added with the milk while stirring. Make sure that you only use enough milk that the batter is difficult to fall off the spoon. Now switch on the oven and set it to 180 degrees O / U heat. Line up the baking pan with grease.
- Fill the dough very close to the edge of the baking pan and when it is full, nudge it a few times on the work surface so that the mass can settle in the baking pan to level out. Now put the nougati’s in (press in gently). Now off to the oven. After about 30 minutes, reduce the heat to 160 degrees and bake for another 30 minutes.
- Put the chocolate in a water bath to slowly melt it there. The spoon of butter makes the chocolate spreadable.
- When the baking time is up, take the cake out of the oven and let it cool down in the tin for 15 minutes. Then you can give free rein to your creative streak if you want. Brush or pour chocolate on and then sprinkle with pistachio pieces as a finish. Cup of coffee and enjoy.
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