cup ground nuts (such as pistachios, peanuts, or walnuts)
Serving Size: 1 (167) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 142 g25 %
Total Fat 15.8 g24 %
Saturated Fat 8.8 g44 %
Cholesterol 153.1 mg
Sodium 225.7 mg
Dietary Fiber 1.9 g7 %
Sugars 43.9 g175 %
Protein 12.8 g
For the cake
Add the sugar and honey stir until all melted and well blended.
Add the butter and mix well.
Add the egg, baking powder and mix well.
Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky.
Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square.
Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack.
For the Filling.
Combine all the filling ingredients except nuts.
Bring cream to a boil and then let it cool.
Put filling between layers to ensemble the cake.
Sprinkle nuts on top layer after the last fifth layer of filling.
Melted chocolate drip to decorate.
It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.