Slices with salted honey caramel and nuts
Crumble the remaining dough and sprinkle evenly over the filling, along with the nuts. Bake for 25 minutes until the caramel is bubbling and the edges are dark brown. Let cool completely, sprinkle with 1-2 pinches of salt, then cut into 20 slices.
- 200g butter
- 100 g caster sugar
- 50 g walnuts
- 300 g plain wheat flour
- cinnamon
- 1 tsp baking powder
- 500 g condensed milk
- 100 g with
- 100g butter
- flake salt
- 85 g walnuts
- Preheat the oven to 180 °C. Grease a rectangular, straight-sided 20 x 30 cm baking dish with butter.
- In a bowl, cream the butter and sugar with a wooden spoon until creamy. Place the nuts and 1/2 the flour in a food processor and pulse until the nuts are finely chopped. Add the melted butter, cinnamon and the remaining flour and process to a smooth dough. Separate 200g of the dough and knead in the baking powder and 2 tsp of water. Wrap in cling film and set aside. Press the remaining dough into the tin in an even layer. Bake for 25 minutes until golden brown. Then leave the base to cool for 1 hour.
- For the filling, put the condensed milk, honey and butter in a saucepan, stir constantly and bring to a gentle boil. Continue stirring and heating until you get a smooth, light caramel-colored mixture. Stir in the salt and spread over the cooled base.
- Crumble the remaining dough and sprinkle evenly over the filling with the nuts. Bake for 25 minutes until the caramel is bubbling and the edges are dark brown. Let cool completely, sprinkle with 1-2 pinches of salt and then cut into 20 slices. ADDITIONAL RECIPE: HONEY CARAMEL Line a 20cm square tin with foil and brush with 1 tsp butter and set aside. In a large heavy saucepan, combine 250ml 40% whipping cream, 340g honey, 100g caster sugar and 60g butter. Heat over a low to medium heat, stirring constantly, until a pastry thermometer reads 114.5°C. Use a pastry brush dipped in cold water to brush down the sides of the pan to prevent sugar crystals from forming. Continue cooking, stirring constantly, until the pastry thermometer reads 124°C. Then carefully stir in 120 g of chopped walnuts and, if necessary, a few drops of vanilla extract and bring the temperature back to 124°C. Set aside. Pour the mixture into the prepared tin and spread it out, do not scrape the pan. Let it set for at least 5 hours, but preferably overnight. Use foil to remove the mixture from the tin; remove the foil. Cut the cake into squares measuring 2.5 cm on each side. Wrap each one in squares of baking paper; twist the ends.
ADDITIONAL RECIPE: HONEY CARAMEL Line a 20cm square tin with foil and brush with 1 tsp butter, set aside. In a large heavy saucepan, combine 250ml 40% whipping cream, 340g honey, 100g caster sugar and 60g butter. Heat over a low to medium heat, stirring constantly, until a pastry thermometer reads 114.5°C. Use a pastry brush dipped in cold water to wash the sides of the saucepan to prevent sugar crystals from forming. Continue to cook, stirring constantly, until a pastry thermometer reads 124°C. Then carefully stir in 120g chopped walnuts and a few drops of vanilla extract, if desired, and bring back to 124°C. Set aside. Pour the mixture into the prepared pan and spread it out, do not scrape the pan. Let it set, at least 5 hours, but preferably overnight. Use foil to remove the mixture from the pan; remove the foil. Cut the cake into 2.5 cm squares. Wrap each one in squares of baking paper; twist the ends.