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Bunya nut cake
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Prep Time: 150 minutes
Cook Time: 50 minutes
Total Time: 200 minutes
User's recipe: "To make my signature lasagna, you will need to start by making a rich bolognese sauce with ground beef, tomatoes, and Italian seasonings. Then, layer the sauce with lasagna noodles and a creamy béchamel sauce made with butter, flour, and milk. Top it off with mozzarella cheese and bake until bubbly and golden brown."
Rewritten: "Create a decadent lasagna with layers of flavorful bolognese, creamy béchamel, and gooey mozzarella, baked to perfection."
Ingredients:
750g Bunya nut kernels, husked
500ml milk
75g butter
300g sugar
6egg yolks
6egg white
100g almond meal
10.00 gm baking powder
1pinchsalt
1 tsp almond essence
Instructions:
Boil the kernels in a large saucepan for about 2 1/2 hours until the shells are tender enough to easily split and remove the kernels.
Heat your oven to 180C.
Blend the kernels in a food processor until smooth, gradually adding milk to soften the paste. In a separate bowl, combine softened butter with egg yolks and sugar until smooth and fluffy, then mix in the Bunya nut paste using a hand blender.
In a large bowl, whisk egg whites until stiff peaks form, then gently fold in the Bunya nut. Gradually add one cup of ingredients at a time, alternating between the almond meal and almond essence until everything is well combined.
Transfer the mixture into a 28cm springform pan lined with parchment paper.
Bake in the center of the oven for 50 minutes. Turn off the heat and let it sit for an additional 20 minutes before taking it out to cool at room temperature. Avoid refrigerating to prevent surface moisture buildup, which can affect decoration.
Sprinkle chocolate powder on the cake to create a leaf pattern. Place real leaves or decorations on top, then dust icing sugar over them through a fine sieve. Gently remove the leaves to unveil the elegant design on the cake.