Pine nut cake with thermomix

(4 votes, average: 3.50 out of 5)

21 December, 2022

The Christmas season for many is synonymous with food, with particular flavors and aromas that remind us of this celebration.

The recipe that we share below is one of them, one of those that cannot be missing at the Christmas dinner feast, Pine nut cake with thermomix. This recipe calls for pine nuts

Ingredients for Pine nut cake with thermomix

For the cake
150 grams of sugar
4 eggs L
180 grams of pastry flour
½ envelope of chemical yeast
For the chocolate buttercream
400 grams of butter
200 grams of icing sugar
170 grams of milk
10 tablespoons of Cocoa powder
For the syrup
200 grams of sugar
75 grams of brandy
1 vanilla pod
350 grams of water
For decoration
180 grams of pine nuts

Preparation of Pine nut cake with thermomix

To prepare this delicious Pine Nut Tart with Thermomix, begin with the preparation of the syrup, for this, put the sugar in the Thermomix glass together with the brandy, vanilla and water and program.
4 minutes / Temperature 100° / Speed 1.
When the syrup is ready, pour into a bowl and let cool.
Preheat oven to 180°C.
Now to prepare the sponge cake, place the butterfly on the blades of the thermomix glass, add the sugar together with the eggs and program.
2 minutes / Temperature 40° / Speed 3.
When the programmed 2 minutes have elapsed, add the flour and chemical yeast and program.
6 seconds / Speed 3.
Pour the mixture onto the baking sheet lined with parchment paper and bake for approximately 10 minutes.
Then, to prepare the Chocolate Butter Cream. Place the butterfly on the blades of the thermomix, pour the butter along with the icing sugar, cocoa and milk and program.
3 minutes / Speed 3.
To continue preparing this pine nut tart, cut the cake in half. Place one part in the serving dish and drench with half of the syrup, cover the surface with a little less than half of the chocolate cream and sprinkle with some toasted pine nuts.
Cover with the other half of the cake moistened with the rest of the syrup.
Spread the rest of the chocolate buttercream over the top and sides of the cake.
Finally, decorate the surface and the sides with the remaining pine nuts.
Refrigerate for two hours before serving.