Nut traybake

A cookie base, hazelnut paste, a tender cake, nuts and Frucaps caramel filling. What more could you want?

Ingredients

1.200 gr Damco complete kano powder

475 gr Butter

125 gr Crystal sugar

30 gr Whole egg

60 gr Water

500 gr Damco hazelnut filling

350 gr Water

150 gr Damco Top R custard powder

1.725 gr Damco cakemix warm method

600 gr Butter, 40°C

750 gr Whole egg

150 gr Water

80 gr Lemon raspel ZKZC

Frucaps caramel filling

Mixed nuts

Dough:

Mix butter, sugar, egg and water to a creamy, lump-free mixture and then add Damco complete kano powder.
When the dough has formed, stop the machine and allow the dough to chill for 12 hours.

Filling:

Mix the water and Damco Top R custard powder and add this mixture in 3 parts to the Damco hazelnut filling to create a lump-free mass.

Cake:

Mix Damco cakemix warm method, Lemon raspel ZKZC, egg and water for 2 minutes on 2nd speed.
Add melted butter and mix 2 minutes on 1st speed.
Knead the dough again, roll out at 2 mm thickness and place in a frame of 60/40.
Put the filling on the dough and finally pipe the cake mixture on top of the filling.
Pipe lines of Frucaps caramel filling on top of that and sprinkle with Mixed Nuts.