crumbly base cake in a combination of apricot confiture, nuts and chocolate icing.
for the test:
4 cups flour (560 g)
25 g fresh yeast
1 tsp baking powder
3 yolks (medium size eggs)
1/4 cup sugar (50 g)
3 tbsp water
250 g butter at room temperature
1/4 cup milk
For filling:
1 cup sugar (200 g)
300 g of walnuts (finely chopped)
1 cup apricot confiture
for chocolate coating:
200 g dark chocolate
50 g butter
2 tbsp cream 38%
1 tbsp corn syrup (optional)
form 30 by 30
baking paper
Cooking:
put the sifted flour, sugar, yeast, baking powder, yolks into the mixing bowl with the nozzle and knead at medium speed.
Add water, milk and butter and knead for another 5 minutes until smooth dough.
Wrap the dough in film and leave for 20 minutes.
Filling:
combine sugar and chopped nuts.
Molding and baking:
The oven is heated to 170 degrees.
divide the dough into 3 equal parts
Roll out dough 30 to 30 in size and 3 mm thick on baking paper
Transfer to a baking sheet, grease with confiture and sprinkle with a mixture of sugar and nuts.
we roll the second cake in the same way and put it on top, grease with confiture and sprinkle with the mixture.
Roll out the 3 cake and put it on top, we roll the dough with a fork
We bake for 50 minutes.
Remove from oven and let cool completely.
Cooking chocolate coating:
chop chocolate in a bowl add cream, butter and syrup in microwave
oven or water bath to dissolve the chocolate.
Stir and pour on the cake.
Let the glaze harden and cut into three pieces with a hot knife.
At will it is possible to decorate with a chocolate crumb.
The article is based on materials .
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