MONROC Hotel

26 Mar 2020

LO CHEF MARIO

OUR CHEF'S MARIO RECIPE FOR THE ARABIAN CAKE

FUDGE-DRIED FRUIT CAKE (ARABIAN CAKE)

SHORT PASTRY:

150 gr soft butter

185 gr icing sugar        

 2 eggs (room temperature)

450 gr "00" flour

8 gr baking powder

2 gr salt

A/R vanilla

Process: knead butter and sugar together, add the eggs, then the flour together with the baking powder, the salt and the vanilla. Once the dough is hoogeneous, let it rest. 

FUDGE-DRIED FRUIT- MASS:

For the fudge: 20gr sugar, 30gr honey, 40 cl cold water

For the dried fruit-mass: 100 gr walnuts, 50 gr almonds, 50 gr pine nuts, 50 gr pistachios

Process: cook the sugar, together with the honey and the water, in a saucepan until it gets brown. Then slowly add 100 ml of lukewarm cream and let it cool down while you keep on mixing. Add the walnuts, the almonds, the pine nuts and the pistachios.  Let it cool down.

Line a baking pan with the short pastry. Cover the basis with a layer of hazelnut cream (Nutella is perfect :-)). Add the fudge-dried fruit-mass and level it. Cook in pre-heated fan oven at 160° for about 25 minutes.

Now it's ready to be tasted!

 

#iocucinoacasa #stiamoacasa #andràtuttobene



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