Want a rich dessert? Of course! Shortcrust pastry with almonds, hazelnuts, toffee filling, and… edible gold! You must try it!
Ingredients
- Icing sugar – 80 g
- Toffee filling – 460 g
- Butter – 100 g
- Almond flour – 50 g
- Wheat flour – 250 g
- Hazelnuts – 100 g
- Baking powder – 0.5 teaspoon
- Salt – a pinch
- Eggs – 2 pieces
Chocolate glaze
- Dark chocolate – 100 g
- Butter – 10 g
Preparation
In a bowl, sift the flour, almond flour, icing sugar, salt, and baking powder. Add softened butter and egg yolks. Knead thoroughly. If the dough doesn’t stick together, add cold water. Wrap the dough in plastic wrap and shape it into a roll. Place it in the freezer for about 45 minutes.
Melt the chocolate. Add the softened butter and mix until completely melted.
Grease a baking tin with butter and dust with flour. Grate the frozen dough onto the bottom of the baking tin using a grater with large holes. Sprinkle with chopped hazelnuts. Bake in an oven preheated to 185°C for about 15 minutes. If the cake reaches a golden color earlier, remove it from the oven before the specified time.
Let the cake cool in the tin, then remove it. Use a pastry bag to pipe the toffee filling onto the cake. Shape a cone out of baking paper, pour the chocolate glaze into it, and drizzle over the cake. Place it in the refrigerator for about 30 minutes. Decorate with gold flakes.
