Ischel cakes
Last Updated on
ingredients
420 g plain flour special /paste/ 140 g powdered sugar 280 g Hera 80 g ground walnuts 1 packet vanilla sugar 1 teaspoon baking powder with cream of tartar 250 ml milk 1 packet vanilla pudding 200 g powdered sugar 250 g butter 2 tbsp ground walnuts 1 tbsp um 200 g dark chocolate icing small decorations
progress
Excellent Christmas pastry!
1.
Dough: Sift the flour with baking powder and icing sugar into a bowl, add the ghee, ground walnuts and knead the dough.
2.
On a floured board, roll out the dough to a thickness of 4 mm and cut out rounds with a pastry cutter.
3.
Place on a baking tray lined with baking paper. Bake at 180°C. Let cool.
4.
Filling. Leave to cool.
5.
Beat room temperature butter, add sugar and beat again.
6.
Add the cooled custard and um in batches. Beat until smooth and stir in the nuts.
7.
Fuse the cooled rounds together with the filling using a pastry bag.
8.
Dip the top in the chocolate icing. Decorate with Dr. Oetker decorations while still solid. Enjoy!
