Ingredients
Nut Biscuit
- 180 grams (6.35 ounces) sugar
- 5 eggs
- 30 grams (2 tablespoons) honey
- 110 grams (3.9 ounces) mixed nuts (almonds, hazelnuts, cashews)
- 180 grams (6.35 ounces) flour
- 10 grams (0.35 ounces) baking powder
Sea Buckthorn Marmalade
- 120 grams (4.25 ounces) sea buckthorn puree
- 40 grams (1.4 ounces) sugar
- 8 grams (0.3 ounces) pectin
Cinnamon Apple
- 1 apple
- 20 grams (0.7 ounces) sugar
- 20 grams (0.7 ounces) butter
- 0.5 teaspoons ground cinnamon
Cinnamon Cream
- 500 grams (17.65 ounces) cream cheese
- 200 grams (7.05 ounces) cream (33%)
- 100 grams (3.55 ounces) powdered sugar
- 1 teaspoon ground cinnamon
Equipment
- Mixing bowls
Ensure you have both large and small mixing bowls for different ingredients. Stainless steel bowls work best for stable mixing.
- Spatula
A good quality silicone spatula will help you mix ingredients smoothly and scrape every last bit from the bowl.
- Baking pan
Use a round baking pan, preferably with a removable bottom, to make it easier to release the cake. Grease well to ensure no sticking.
- Oven
Preheat your oven accurately to 320F. An oven thermometer can help in maintaining the perfect temperature.
- Hand mixer or stand mixer
Whipping the eggs and sugar properly is key to this recipe's success. A stand mixer can save you some muscle power.
- Pastry ring
Using a pastry ring ensures your layers are even and aesthetically pleasing. Line it with a smooth film for easy removal.
Instructions
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Servings
When it comes to serving this extraordinary pastry, think elegance and fun. Who says you can't have both? 🌟
Elegant Dessert Plates: Serve slices of this pastry on white dessert plates with a drizzle of honey or homemade caramel. The nutty, fruity, and creamy layers will steal the show! 🍯
Party Treats: Cut the pastry into small squares and display them on a tiered dessert stand for a tea party or brunch get-together. Add a mint leaf or a small dollop of whipped cream on top for extra flair. 🫖
Picnic-Ready: Pack these in airtight containers along with fresh berries and a thermos of hot chocolate. Perfect for a delightful picnic dessert in the great outdoors! 🍓🥤
Variations
Want to make this recipe gluten-free or vegan? We've got you covered! 💪
Gluten-Free: Swap out the regular flour with a high-quality gluten-free flour blend. Make sure it's a 1:1 substitute to keep the texture just right. 🌾❌
Vegan: Replace the eggs with flax eggs (1 egg = 1 tbsp flaxseed meal + 3 tbsp water, mixed and set aside for 5 min). Use coconut cream instead of double cream and vegan cream cheese for the filling. Replace honey with maple syrup. 🌱💚
Faq
- How can I tell if the nut biscuit is baked properly?
Insert a toothpick or skewer into the center of the biscuit; if it comes out clean, it’s done!
- Can I use different nuts in the recipe?
Absolutely! Feel free to mix and match your favorite nuts or whatever you have on hand.
- How do I store the finished pastry?
Store it in an airtight container in the refrigerator. It stays fresh for about 3-4 days.
- Can I make the marmalade in advance?
Yes, you can make the marmalade a day or two ahead and keep it refrigerated until you assemble the pastry.
- Is there a substitute for sea buckthorn puree?
You can use apricot or peach puree as an alternative; it adds a lovely sweetness and similar texture.
- Any tips for whipping the cream and cream cheese together?
Ensure both are well chilled before mixing; this helps in achieving a stable and smooth consistency.