Shortbread cake with nuts
Description
Homemade pastry for tea. The short‑crust dough made with sour cream is very fluffy and tender. Caramel nuts not only decorate the top of the cake but also give it a luxurious flavor. And the addition of boiled condensed milk enriches the cake with a caramel note. Do not replace butter with margarine; the taste of the cake will be significantly worsened. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place a cup of hazelnuts in a skillet and toast them until a pleasant aroma appears. Then add 2–3 tablespoons of sugar. Add a small piece of butter (20 g). Put the skillet over heat and, stirring, melt the sugar into caramel. The nuts should become evenly coated with caramel glaze. Spread the caramelized nuts onto a silicone mat, smooth them out, trying to keep the nuts scattered. Let cool.
- 3
Step 3
For the dough, pulse the nuts with sugar in a food processor until a coarse crumb. Add sifted flour with leavening agent and a pinch of salt.
- 4
Step 4
Add cold butter, cut into pieces. Pulse until it forms a coarse crumb.
- 5
Step 5
Add sour cream and eggs.
- 6
Step 6
Beat the dough until smooth. The dough turns out soft and tender.
- 7
Step 7
Place the dough in a removable pan and smooth it out. Spread a thin layer of boiled condensed milk on top.
- 8
Step 8
Arrange the caramelized nuts on top.
- 9
Step 9
Bake the pie in a preheated 180°C oven for 30 minutes. Then check doneness with a wooden skewer. Moist crumbs of dough will remain on the skewer – that's normal. It's important not to over-dry the pie. When you press the surface with a finger, the pie should be very soft. If necessary, continue baking at a lower temperature so it doesn't dry out.
- 10
Step 10
Let the pie cool completely. Serve the pie with tea or coffee.