Florentinersnitter

Ingredients for Florentinersnitter

Instructions for Florentinersnitter

To prepare the Florentinersnitter recipe, please follow these instructions:

Dough: Sieve flour and salt in the bowl bowl. Cut the cold butter in the tern. Add vanilla kernel / grated lemon peel and flour and run to breadcrumbs. Add the egg yolk and mix quickly. Gather the dough without kneading too much.

Pack the dough into a film or plastic bag and refrigerate for a minimum of 1 hour and preferably overnight before use.

Fill: Mix all the ingredients in a thickened pot and warm gently stirring until sugar and honey are melted and the mass is continuous.


Roll the dough thinly, well 24 x 36 cm, and place it on baking paper on a baking sheet. Correct if necessary Dough a little and press it thicker at the edge so that the filling does not run out. Use if necessary. Cut residues rolled into a small sausage as a kind of violence. Tap it and bag it at 180 ° for 12-15 minutes, or until it is light golden, but not completely baked. Take it out and let it cool a little.

Brush the bottom with ribs gels and spread the florentine over the bottom, but hold it slightly from the edge. Put the plate back in the oven and carry it on for 15-20 minutes, or until the mass starts bubbling and is golden, glossy and caramelized. Take the plate out and let the cake cool off. Cut the edges off and cut the remaining cuts of approx. 5 x 7 cm. Deep possibly. Two corners slanted in chocolate.

tips:
If the middle is barely so baked as the edge, do not cut the middle out, but behind it further, possibly. Supported by algae oil on the edges so the filling does not flow.