Miele H6200B User Manual download pdf (Page 137)

Pine nut and almond cake

Makes 20 slices

Dough ingredients

30 g yeast

200 ml milk, lukewarm

500 g strong white flour

80 g sugar

A pinch of salt

80 g softened butter

1 egg

Topping ingredients

150 g butter

200 g sugar

2 tbsp honey

3 tbsp double cream

100 g chopped pine nuts

100 g flaked almonds

Filling ingredients

1 packet of vanilla custard powder

500 ml milk

3 tbsp sugar

A pinch of salt

250 g softened butter

Method

Dissolve the yeast in lukewarm milk.

Then add to the flour, sugar, salt, butter

and egg and knead until you get a

smooth dough. Cover and place in the

oven to prove for approx. 30 minutes

using Conventional heat at 35 °C.

Punch down and then roll out onto a

universal tray. Cover and prove for

another 20 minutes in the oven using

Conventional heat at 35 °C.

To make the topping heat the butter,

sugar, honey and cream in a pan on

the hob and bring to the boil. Add the

chopped pine nuts and sliced almonds.

Leave to cool. Make indentations in the

dough with your fingers and then

spread the cooled topping smoothly

over the dough. Prove the cake for

another 10 minutes and then bake until

golden.

Make the filling by heating up the

vanilla custard powder with the milk,

sugar and salt. Leave to cool. In the

meantime cream the butter and then

stir the pudding mix into it a spoonful at

a time.

Cut the cake through the middle when it

has cooled down. Spread the bottom

layer with the filling and then carefully

place the top layer on the filling. Leave

to chill before serving.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

Aut§

Temperature 160–180 °C

Amount of water approx. 150 ml

Shelf level 1

1st burst of steam Automatic

Duration 25–30 minutes

Recipes

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