I bring to your attention not quite an ordinary cake, very nutty and rather dry. It can be made in the form of cookies - roll out a rectangular layer of dough, then everything according to the recipe described below, the filling on top, and after baking, simply cut into squares.
Fluffy pies, creams, fruits or cottage cheese are probably more familiar, but why not try something else? And if you are a lover of shortcrust pastry and nuts, this is even a must.
An egg weighing approximately 62-64 grams.
I do not really like to heat honey, because it loses all the good and even acquires something bad. But I had a can of syrup from rose petals brought from Bulgaria (by the way, it looks like maple somewhere), and it worked. What kind of syrup you take, it will be a shade, but ... with honey it is still tastier.
By the way, if you put honey directly in the dough of some pie, then this is allowed, because the temperature in the middle during baking does not exceed 100 ", which cannot be said about the pan in which this honey is seething and indignant.
This time, I didn’t take the hazelnuts I always used, but peanuts. I liked it more with hazelnuts, but this option is very good, and it’s cheaper.
Let's start with almonds. Pour boiling water over it and cover with a plate on top. Allow to stand for 10-15 minutes, drain the water and remove the skin. When pressed, the nuts will simply jump out of it. Then we throw them in a pan and dry over low heat, stirring occasionally. We just need to dry them, not fry, so that the fire is minimal.
If you are in a hurry or very lazy, then do not remove anything, but just lightly brown the nuts and that's it. The result is not particularly affected.
Roast peanuts (peanuts) over medium heat for several minutes. The thin skin will crack and you can easily remove it.
I pour cranberries and raisins with boiling water and pour them in 10 seconds. They are necessarily covered with something for safety, so boiling water, in my opinion, is necessary here. Fold onto a sieve and drain the water.
Lightly chop the almonds with a knife. We mix in the plate two types of nuts and raisins with dried cranberries.
Set the nuts aside and do the dough.
Sift flour in a bowl with starch, salt and powdered sugar. Butter cut into a medium-sized cube, about a centimeter. And now we take and just grind the butter and flour, so that we get some sort of crumbs.
Turn on the oven, approximately 200 degrees.
Beat the egg lightly with a fork, add 2 tablespoons of ice water. Pour this mixture into flour and knead the dough quickly.
I always start in a bowl, and then I base everything on the table and with the edge of my palm I quickly mix everything until smooth and form a ball. Not more than a minute. The longer you mix, the denser the dough will be.
Sprinkle flour on the table and roll out the dough of the largest shape with a cloak on the sides. Transfer our dough into it with a rolling pin and lay it out tightly, cutting off the rest of the tesa along the edge. Put the mold in the refrigerator for half an hour.
Meanwhile, heat the pan, pour cream into it, pour sugar, syrup and cook for 10 minutes on low heat until the volume decreases in order and the cream thickens. About 5 minutes after the start of cooking, add the grated zest of one small orange there.
After the cream is ready, add the contents of the plate with the filling - nuts, cranberries, raisins. Mix well.
Remove the dough, firmly prick it with a fork and put in the preheated oven for 15 minutes.
We take our dough out of the oven. Even if it nevertheless rises a little - do not be alarmed, but gently press it with a fork back to the bottom. Now we lay out the entire contents of the pan directly in the middle of the pie and level it.
We return the already filled cake back to the oven. The temperature is 190 "and bake for another 15 minutes until the edges have a beautiful golden color. Of course, the baking time depends on your oven. And sometimes it happens that someone does not control the temperature, it breaks, whose door does not close properly ... So look for yourself, because you probably are not the first time to bake and already have a little orientation, knowing your oven.
Everything, our pie is ready. In theory, sand cakes quietly depart from the sides and bottom, without sticking to them. Let the cake cool a little directly in the mold, and then remove. I bought a tart form with a detachable bottom - very convenient.
I like this cake more from the refrigerator.
Enjoy your tea party!