John Myers
Walnut Slices with Buttercream
The perfect walnut slices with buttercream recipe with a picture and simple step-by-step instructions.
- Kneaded dough:
- 250 g Flour
- 3 tsp Baking powder
- 65 g Sugar
- 1 pinch Salt
- 1 Vanilla sugar
- 1 Egg
- 125 g Butter
- Butter cream:
- 0,5 packet Custard powder
- 50 g Sugar
- 250 ml Milk
- 125 g Butter
- 25 g Coconut oil, no must
- Covering:
- 250 g Walnut kernels, roughly chopped
- 125 g Butter
- 2,5 tbsp Sugar
- Decoration:
- Chocolate couverture
- Mix the flour and baking powder and sift into a mixing bowl. Add sugar, salt, vanillin, egg and butter or margarine. Work through the ingredients with a mixer. Then knead into a smooth dough on a floured work surface. and chill for 30 minutes.
- Line a baking sheet with parchment paper and set the oven to 200 degrees (convection 180).
- Roll out the dough on the baking sheet 1/2 cm thick, prick several times with a fork and bake for 15 to 20 minutes.
- Let the base cool on the baking sheet.
- Buttercream: Prepare a pudding from pudding powder, sugar and milk according to the package instructions and let it cool. Add the butter and coconut fat to the pudding, stir well and spread on the cooled base.
- For the topping: Roast the walnuts with butter and sugar and spread on the cream. Melt the couverture in a water bath then put it in a freezer bag, cut off a corner and sprinkle the cake with the couverture.
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