Walnut cake 02

18735 WALNUT CAKE INGREDIENTS for 8 PERSONS 800 g of frozen pastry, 200 g sugar in cubes, 70 ml of cream, 1 teaspoon of lemon juice, 180 g of walnuts, 1 egg yolk, 2 tablespoons of butter to the Pan, 2 tablespoons flour for processing.

Preparation: 30 minutes cooking time: 55 min Calories: 779 remove from refrigerator cream and keep in a bowl on the floor of the stove.

Put the sugar cubes in the Pan, add the lemon juice and 3 tablespoons of cold water.

Put on low heat and caramelize (you have to get a honey color).

Turn off the heat, pour in the cream caramel, making it come down and stir vigorously with a wooden spoon.

Keep on stirring until it is politically a cream soft and smooth.

Place the walnuts on a baking sheet or plate and low.

Pour over caramel cream still warm and stir with wooden spoon.

Let it sit for 12 hours at room temperature.

Defrost for 1 hour the pastry at room temperature.

Grease the baking tray, possibly with non-stick 24 cm in diameter and 4-5 cm of edge and heat the oven to 180° Divide the pastry into two parts: one part must be 2/3 of the other.

Lay the two pieces on floured work surface, two discs of 4-5 mm thick.

To work better, flour the rolling pin.

Line the pan with the larger disk, causing it to go out from the edge of the bowl and cut the excess dough.

Pass the rolling pin on the edge of the pan to cut the dough with a clean cut.

Stamped on the bottom of the dough with the prongs of a fork.

Work with the spatula the nuts to tighten them up.

Lift them with the spatula and place in the Pan trying to keep the filling to 1 cm from the wall, so it could come out during cooking.

Cut out the smaller disk of the same size of baking pan, place it on the walnut filling, lean over the edge of the dough.

Jump very well the two discs among them every two pizzicandoli cm with two fingers.

Beat the egg yolk with a fork 30 seconds along with a tablespoon of water.

Coat the surface of the cake with a thin veil of egg yolk.

Obtained from the scraps of dough shaped decorations of flowers and leaves and attaccatele on the surface of the cake with a little egg yolk.

Yolk even brush decorations.

Bake the bread pan and bake 40 minutes.

Let cool completely and put the cake.

Place it on a serving platter and serve.