Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.
for 8 portions
| 1 unit | ORANGE ZEST |
| 10 g. | INSTANT COFFEE |
| 50 cc. | BRANDY |
| 200 g. | PEANUT PRALINÉ |
| 200 g. | NUTS |
| 15 g. | BAKING POWDER |
| 10 g. | SPICES FOR PASTRIES |
| 10 g. | GRINDED CINNAMON |
| 180 g. | CREAMY BUTTER |
| 150 g. | BLACK SUGAR |
| 4 units | EGGS |
| 300 g. | FLOUR 0000 |
Whip till make the creamy butter white with black sugar. Add coffee, zest, eggs one by one and nuts with praline roughly chopped. Finally, join the sieved flour with cinnamon, the spices for pastries and baking powder. Cover with four layers of buttered vegetable paper the pudding molds. Place inside the mass and straighten. Bake in an oven at 150°C. for 45 minutes to one hour. Let it cool down completely before removing from the molds. Remove papers and brush the pudding with brandy.
You can also add glazed fruits, raisins or other dry fruits
Praliné is the base of various sweets of the region. Generally it is prepared with peanuts and is cooked in copper pots (pailas), stirring the preparations a long time, till it’s well done.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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