Honey and pine nut cake
Description
The recipe won't take much time. Make the cake dough. In a bowl, beat cream, egg, yolk, and vanilla. In a food processor, mix flour, sugar, salt, and baking powder. Add butter. While the processor is running, gradually add the cream mixture. Divide the dough into 2 parts and wrap each in plastic. Chill 1 part in the refrigerator for about 1 hour. Reserve the other part for later use. The dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Preheat the oven to 160°C. On a lightly floured surface, roll out the dough to a thickness of 3 mm using a rolling pin. If the dough is soft and sticky, place it on a baking sheet and freeze for 5 minutes. Cut out a 30 cm diameter circle and transfer it to a 25 cm springform pan. Smooth the edges and trim off excess dough. Prepare the filling. Bring sugar, honey, and salt to a boil in a medium saucepan, whisking until the sugar dissolves. Add butter and continue whisking. Pour the mixture into a bowl and let cool for 30 minutes. Add cream, eggs, and yolk. Place the dough on a baking sheet. Sprinkle pine nuts over the dough. Slowly pour the filling over the nuts. Bake until golden brown, about 1 hour. Transfer the cake to a wire rack and let cool completely. Remove from the pan and serve immediately. Serve chilled.