Markgrafler Nut gateau
(from Joanna’s recipe box)
this reminds me of the tzafradi my mom made when I was a child. I like to have it for rosh hashanah
Source: from simone and martin abril, friends of christine oswald's whom I met in franfurt
Ingredients
- Filling
- 12 oz caster suar
- About 10.5 oz walnuts roughly chopped
- 7 oz double cream
- 2 Tbs liquid honey
- Shortpastry
- 12 oz plain flour
- 6.5 oz butter
- 3.5 oz caster sugar
- 1tsp vanilla or grated peel of half a lemon
- 1 egg
- 1 pinch salt
- Other
- 1 egg white
- 1 egg yolk beaten with 2 Tbs double cream
Directions
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prepare the filling first because it needs to cool before further use.
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Melt the sugar in nonstick pan, it should be gold is not brown.
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Add The coarsely chopped nuts and stir
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Once they are sugar coated, pour the cream and add the honey.
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Stir At very low heat until all ingredients are well blended
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let cool
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quickly knead a shortcrust using other ingredients and refrigerate about 30 minutes
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Divide The dough into two portions, with one slightly larger than the other.
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Roll The larger portion between
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two pieces of saran wrap roll.
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Put on the bottom of a well greased or coated baking dish and pull the edges up
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Add The filling and smooth it with a moistened baking spatula
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Roll out the second portion of dough and place on top of the first
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Glue together with the egg while and press the edges together
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Put the egg yolk cream on the top and puncture with a fork to let steam out
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Cook at 400F (395) for 35 to 40 min
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Test with a toothpick to determine doneness
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Can wrap in aluminum and store in the fridge/freezer for a few weeks