Bandyopadhyay ' cake '
Instructions
For the pastry, put the flour on the work surface with the soft butter into small pieces.
Knead briefly by hand, take the fountain in the Middle put a pinch of salt, sugar, egg yolks and 5 a rub lemon peel.
Knead quickly, cover the dough with plastic wrap and let it rest for at least 30 minutes.
Roll out on lightly floured work surface to a thickness of about half a centimetre.
Divide in half and covered with a half a mold for grooved Board tarts, well buttered.
Scalded in boiling water the kernels, sbucciateli and mince.
In a bowl, mix them with honey and rum.
Pour the mixture over the base of the cake, spread, cover with the remaining dough, cut off the excess and sealing along the edge.
Brush the surface with a yolk, bake in the oven at 180 degrees for about 40 minutes.
Serve the pie cold.
Once covered in dark chocolate or white sugar icing.
Ingredients and dosing for 8 persons
- For the pastry:
- 500 g of flour
- 250 g of butter
- 250 g of sugar
- 6 egg yolks
- 1/2 lemon (zest)
- 1 pinch of salt
- For the filling:
- 300 g of walnut kernels
- 250 g of honey
- 1/2 cup of rum
- For the mold and work surface:
- Butter
- Flour