Nectarine, Blueberry, and Hauts-de-France Honey Crinkle Cake
Réalisée par Free The Pickle for Les Compagnons du Miel
- 👥 pour 8 people
- ⏱ temps de préparation : 15 min
- 🔥 temps de cuisson : 50 min
- ★ difficulté : 1/3
Ingrédients
For a 21cm diameter cake pan:
For the base:
10 sheets of phyllo pastry
100g melted butter
2 nectarines
60g blueberries
30g crushed pistachios
For the custard mixture:
1 egg
60g sugar
130ml milk
1/4 tsp vanilla powder
For the topping:
Picardy Flower Honey
A few blueberries and diced nectarine
LA RECETTE
For the base:
1. Preheat the oven to 180°C (350°F).
2. Cut the phyllo sheets in half lengthwise.
3. Brush the bottom and sides of the cake pan with melted butter.
4. Fold each sheet into an accordion shape, then arrange them spirally in the pan, one after another.
5. Slice the nectarines and tuck the slices between the phyllo folds (reserve a few diced pieces for garnish). Scatter the blueberries throughout.
6. Coarsely chop the pistachios and sprinkle them between the folds as well. Pour the remaining melted butter evenly over the top.
7. Bake for 20 minutes.
For the custard:
1. Mix all the custard ingredients together until smooth.
2. Remove the cake pan from the oven and pour the mixture evenly over the baked phyllo structure.
3. Return to the oven and bake for another 30 minutes.
To serve:
Drizzle generously with Picardy Flower Honey and top with fresh blueberries and diced nectarines.
