Nut pie with caramel
6 servings
70 minutes
Nut pie with caramel is an exquisite dessert of European cuisine, embodying a refined combination of crunchy walnuts and delicate caramel. Its history traces back to traditional European pastries where caramel was used to create deep, rich flavors. This pie impresses with its texture: soft vanilla dough envelops the aromatic nut-caramel filling, creating a balance of sweetness and light nut bitterness. Perfect for cozy evenings with a cup of tea or coffee, it retains its appeal even when cold, remaining tender and rich. The pie's feature lies in the careful caramelization of sugar, requiring skill but rewarding the cook with luxurious flavor and golden stickiness of caramel, turning each piece into a small gastronomic delight.
1
Take the cream out of the fridge 3 hours before preparation. If you forgot or didn't have time, warm them in the microwave until they are warm.
- Cream 33%: 400 ml
2
For the test, mix softened butter with 80 g of sugar, add flour and baking powder, and stir.
- Butter: 50 g
- Sugar: 230 g
- Wheat flour: 200 g
3
Pour in 50 ml of warm cream, stir until the flour lumps dissolve, add vanilla sugar. Set aside in a warm place.
- Cream 33%: 400 ml
- Vanilla sugar: to taste
4
Preheat the stove to medium heat. Pour granulated sugar into a pan or thick-walled pot and heat until it turns brown. Stir gently from time to time, moving the sugar's lighter parts closer to the heated surface so they also brown. Watch carefully to ensure the sugar doesn't burn while turning into caramel; otherwise, it will have a bitter taste and burnt smell. The caramel should become thick and sticky, with a light golden color. NEVER TOUCH OR TASTE HOT CARAMEL WITH YOUR HANDS - IT IS VERY HOT!
- Sugar: 230 g
5
Directly add 350 ml of warm cream to the caramel in portions, stirring constantly, otherwise the caramel will harden immediately. When the caramel-cream mixture boils, add crushed walnuts, mix well, and let it cool in a cold place.
- Cream 33%: 400 ml
- Walnuts: 200 g
6
Pour a little less than half of the batter into the prepared form lined with baking paper, spread the nut-caramel-cream mixture over the batter, then pour the second half of the batter on top and spread it.
7
Bake in a preheated oven at 200 degrees for 40 minutes.
8
Check the readiness with a toothpick by inserting it in the center of the pie - it should come out dry.
9
Remove the pie, let it cool slightly so that the powdered sugar doesn't melt on the hot surface. Dust with powdered sugar using a sieve, serve warm. But it's also very tasty cold!
- Powdered sugar: to taste