German Walnut Custard Cake with Chocolate Drizzle
Ingredients
Pastry
- 250 g all-purpose flour
- 3 tsp baking powder
- 60 g sugar
- a pinch of salt
- 1 egg
- 125 g butter
- butter for greasing the pan
Custard
- 1 package vanilla pudding powder
- 60 g sugar
- a pinch of salt
- 400 ml milk
- 30 g coconut oil
- 70 g butter
Topping
- 250 g walnuts
- 75 g butter
- 130 g sugar
- 50 g dark chocolate
Preparation
Pastry
Preheat oven to 180°C (convection: 160°C). In a bowl, combine all pastry ingredients and knead until a dough forms. Grease a baking pan (39 x 26 x 4 cm) and press the dough to cover the bottom. Prick multiple times with a fork. Bake for 15 minutes until golden. Let cool completely.
Custard
In a pot, whisk pudding powder, sugar, salt, and milk. Bring to a boil over medium heat while stirring constantly until thickened. Remove from heat and let cool slightly, stirring occasionally to prevent a skin. Stir in coconut oil and butter until smooth. Pour over the cooled pastry base and spread evenly.
Walnut topping
In a pan, heat butter and sugar over medium heat. Add broken walnuts and stir occasionally. Cook until the mixture thickens and coats the walnuts. Immediately spread the candied walnuts over the custard layer.
Chocolate drizzle
Chop dark chocolate coarsely and melt in a double boiler. Drizzle melted chocolate over the cake using a spoon or piping bag. Let chocolate set completely before cutting into pieces.
