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🍰 Heavenly Mooncakes with Salted Egg Yolk Center

1210 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 1 pinch salt
• 80 g cold butter
• 1 egg yolk
• 350 g dried dates
• 1 tbsp raisins
• 100 ml black tea (e.g. Earl Grey)
• 50 g hazelnuts
• 50 Brazil nut kernels
• 50 g peanuts
• 100 g almonds
• 4 egg yolks (hard-boiled)
• 2 eggs
• salt
• 5 tbsp sugar

Instructions

1. 1. Put flour, salt, butter, and the egg yolk into a bowl.
2. 2. Add 2 to 3 tablespoons of cold water.
3. 3. Knead the ingredients quickly into a soft dough.
4. 4. Wrap the dough in cling film.
5. 5. Put the dough in the refrigerator for 30 minutes.
6. 6. Chop dates and raisins finely.
7. 7. Let the fruits soak in strong tea for 30 minutes.
8. 8. Roast the nuts in a pan without fat.
9. 9. Roast them for 2 minutes until golden brown.
10. 10. Chop the nuts coarsely.
11. 11. Boil 4 eggs in hot water.
12. 12. Boil them for 8 minutes until hard-boiled.
13. 13. Shock the eggs immediately with cold water.
14. 14. Peel the eggs.
15. 15. Carefully remove the 4 egg yolks from the eggs.
16. 16. Lightly salt the egg yolks.
17. 17. Set the egg yolks aside.
18. 18. Use the egg whites for another dish.
19. 19. Strain the tea from the soaked fruits.
20. 20. Crack the two remaining eggs.
21. 21. Separate the yolk from the white.
22. 22. Save the yolk for later.
23. 23. Mix the egg white with the date mixture.
24. 24. Roll out the dough on a lightly floured surface.
25. 25. Roll it to about 5 millimeters thick.
26. 26. Cut circles out of the dough.
27. 27. The circles should be slightly larger than your mold.
28. 28. Place the dough circles into the greased mold.
29. 29. Fold the edge of the dough upwards.
30. 30. Press the edge firmly in place.
31. 31. Roll out circles for the lids as well.
32. 32. Preheat the oven to 200 degrees Celsius fan-forced.
33. 33. Boil sugar with 1 to 2 tablespoons of water.
34. 34. Boil the sugar into a thick syrup.
35. 35. Let the syrup cool slightly.
36. 36. Mix the syrup with the chopped nuts.
37. 37. Mix the nut-syrup mixture with the date mixture.
38. 38. Knead everything into a moist mass.
39. 39. Fill the four molds with the filling.
40. 40. Place a salted egg yolk in the center of the filling.
41. 41. Cover the egg yolk with more filling.
42. 42. Place the dough lid on top.
43. 43. Seal the mold well.
44. 44. Brush the cakes with the remaining egg yolk.
45. 45. Bake the cakes in the preheated oven.
46. 46. Bake them for 20 to 30 minutes.
47. 47. Bake them until they are crispy.

Nutrition per serving

• kcal: 1210
• Protein: 29 g · Fett/Fat: 66 g · Carbs: 125 g