1. Ingredients: sugar, butter, eggs, flour, honey, butter, cashew nuts (ripe).
2. First make the bottom of the cake: add 25 grams of softened butter and 12 grams of sugar to the flour.
3. Rub into the dough and smash it.
4. Add egg liquid.
5. After kneading the dough, put it in a small baking pan, I used a small baking pan with a length of 13 cm and a width of 8 cm.
6. Use the back of a spoon to press the dough into the baking pan without leaving any gaps, and try to compact it. After preheating the oven to 175 degrees, put it in the oven and bake for 25 minutes. Take it out when the surface is light golden.
7. Now start to make the filling: chop the cashew nuts and set aside.
8. Pour 25 grams of cream, honey, butter, and 25 grams of sugar into the pot.
9. Heat until the butter and sugar have melted, turn off the heat, heat for 3 or 4 minutes, and boil it into a caramel color.
10. Add the crushed cashew nuts and mix well.
11. Pour it into the baking dish and flatten it with the back of a spoon.
12. Put it in the oven, 175 degrees, upper and lower heat, middle layer, bake for about 8 minutes, take it out and let it cool before cutting into pieces.
13. Finished product.
Tips:Putting baking paper on the small baking tray makes it easier to demould. After baking, let it cool before cutting. I left it out for 3 or 4 hours, and I can also use the refrigerator in the refrigerator. Cashew kernels can be replaced with other nuts. This recipe is a bit sweet, so you can reduce the amount of sugar when making the filling.
