Friss-dich-dumm Cake

Ingredients16

• all-purpose flour300g
• baking powder3 TL
• salt1 Prise
• brown sugar70g
• egg1 Stück
• cold butter150g
• milk400ml
• sugar50g
• vanilla paste1 TL
• vanilla pudding mix1 Päckchen
• room-temperature butter100g
• butter50g
• salt1 Prise
• sugar80g
• walnuts300g
• dark chocolate100g

Instructions

1. 1

   Mix flour, baking powder, salt and brown sugar in a bowl. Add the egg and the cold butter in small pieces.

2. 2

   Knead everything into a smooth dough and shape into a rectangular slab. Wrap in plastic wrap and chill for 30 minutes.

3. 3

   Preheat the oven to 180 °C (350 °F) conventional heat. Roll out the dough on parchment paper and place on a baking sheet.

4. 4

   Prick the base several times with a fork and bake on the middle rack for about 15 minutes until lightly golden. Let cool completely.

5. 5

   Whisk milk with 50 g sugar, vanilla paste and pudding mix in a pot until lump-free. Bring to a boil, stirring constantly, until the pudding thickens.

6. 6

   Let the pudding cool, stirring often so no skin forms. Once only lukewarm, stir in the 100 g room-temperature butter.

7. 7

   Spread the pudding evenly over the base.

8. 8

   Melt 50 g butter with 1 pinch salt and 80 g sugar in a pan. Add the walnuts and caramelize over medium heat until glossy and nutty-smelling.

9. 9

   Spread the caramelized walnuts over the pudding and let cool.

10. 10

    Chop the dark chocolate and melt it over a water bath. Drizzle in stripes over the cake.