- For the test: fat cream - 1/4 Cup
- big egg - 1 piece
- large egg yolk - 1 piece
- extract of vanilla - 1/2 teaspoonfuls
- flour - 7 cups (plus flour for the surface)
- sugar - 1/2 cup
- salt - 1 teaspoon
- baking powder - 1/2 teaspoons
- of butter - 150 Grams (cold unsalted, cut into small pieces)
- For filling: sugar - 1/2 cup
- honey acacia - 1/3 cup
- Tasmanian honey - 1/4 cup
- salt - 1 teaspoon
- butter - 180 grams (unsalted, sliced into small pieces)
- thick cream - 1/2 cup
- big egg - 1 piece
- large egg yolk - 1 piece
- pine nuts - 5.5 glasses (180 grams)
Make the dough for the cake. Whip the cream, egg, yolk and vanilla in a bowl. In a food processor combine the flour, sugar, salt and baking powder. Add the butter. While the combine is working, add a creamy mixture. Divide the dough into 2 parts and wrap each in plastic. Refrigerate 1 part of the dough in the fridge for about 1 hour. The other part is reserved until next use. The dough can be stored in the refrigerator for 2 days or frozen for up to 3 months. Preheat the oven to 160 degrees. On a lightly sprinkled surface with a rolling pin, roll out a dough 3 mm thick. If the dough is soft and sticky, put it on a baking sheet and freeze until for 5 minutes. Cut out a circle with a diameter of 30 cm and put it in a mold with a removable bottom of 25 cm in diameter. Align the edges and cut off excess dough. Make a stuffing. Bring sugar, honey and salt to a boil in a medium saucepan, whisking until the sugar dissolves. Add the butter and whisk. Pour the mixture into a bowl and allow to cool for 30 minutes. Add cream, eggs and yolk. Put the dough on a baking sheet. Sprinkle the pine nuts on the dough. Over the nuts slowly pour in the filling. Bake until golden brown for about 1 hour. Put the cake on the grill and allow to cool completely. Remove from the mold and serve immediately.
Servings: 10