Advent Cake

Adventskoek

300 grams/11.5oz. Flour
150 grams/6oz. butter
80 grams/3oz. sugar
1 egg
½ sachet baking powder

for the filling:
1 tbsp butter
200 grams/8oz. sugar
1/8 liter/½ cup whipping cream
300 grams/12oz. chopped walnuts
2 eggs
1 sachet vanilla powder

to garnish: 100 grams/4oz. bittersweet chocolate
25 grams/1oz. butter
dozen each halved walnuts and blanched almonds

Make a smooth dough from the flour, butter, sugar, egg and baking powder. Knead well. Line the bottom and sides of a 10” springform with one half of the dough.

Use a saucepan to make the filling. Melt a tablespoon of butter and add the 8 ounces of sugar. Mix well until the sugar has dissolved. Add the cream and boil for about five minutes. Add the walnuts and the vanilla sugar. Let it cool off and then mix in the eggs. Put the filling in the springform.

Roll the other half of the dough into a 10” round sheet. Put the dough sheet on the pie.

Put the cake in the middle of a preheated oven and bake for 30 to 40 minutes at 200ºC/ 395ºF until the crust is golden brown. Take from the oven and let cool. Melt the chocolate au bain-marie and mix in the remaining butter. Brush the glaze over the cooled-off cake and garnish with halved walnuts and almonds.