Nut butter cakes-dordoletky

1. 

all-purpose flour / plain flour 6.25 oz (175 g) • powdered sugar 2.75 oz (75 g) • unsalted butter 4.5 oz (125 g) • ground walnuts 2.75 oz (75 g) • cocoa powder 0.75 oz (20 g)

Put flour into a bowl, add sugar, chopped butter, nuts and cocoa.

2. 

Knead the dough.

3. 

Wrap the dough in a foil and let it solidify in the cold for at least 4 hours.

4. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of 2 mm. Cut thin rings with a diameter of 4 cm. Put the rings on a baking sheet lined with baking paper.

5. 

Bake for 7 minutes at 180 °C.

6. 

egg yolk 2 pcs • sugar granulated 2 oz (60 g)

Let the rings cool and prepare the cream. Whip the egg yolks into the foam with the sugar. Place in a water bath and mix until thickened.

7. 

unsalted butter 200

Stir the butter into the cooling yolks.

8. 

Make cakes from three baked bases. On the first, spread about 2-3 mm of cream.

9. 

rum

Soak the second base in the rum and pull it quickly out. Lay on first base with cream.

10. 

Spread the cream again and place the third base.

11. 

Spread the cream around the perimeter of the cake ...

12. 

ground walnuts

...and coat in nuts.

13. 

chocolate • walnuts

Some cakes can be spread with cream on top and coated in nuts again. Those that you do not prepare in this way, can be sprinkled with melted chocolate and decorated with nuts.

14. 

Let it rest for two or three days and than you can serve. Store in a cool place.