Trentino Zelten - Powered by Grandmother G.

Hello cuisine-food blogger,

this time I would like post a recipe that are very typical dessert-cake of Christmas time in my land. It is called Zelten maybe its origin came from Tirol or south Tirol, unfortunately I haven't information about this but its name have certainly an Anglo-Saxon origin thus this hypothesis it could be right.
After this short and maybe useless introduction we can pass to talk about zelten recipe. This recipe has been taught me to my grandmother G. few weeks ago. This recipe is a slight changed version of the original one and at the end of this post I'll write it. But now let's ahead with the G.'s recipe.
Ingredients: (for three zelten with about 25 cm. of diameter)

• 200 gr. of butter
• 200 gr. of flour type "00"
• 200 gr. of sugar
  
• 200 gr. of dehydrate fig
• 200 gr. of raisin (or current)
• 200 gr. of walnut
  
• 200 gr. of almond
• 100 gr. of pine nut
• 3 eggs
  
• 15 cl. of milk
• 1 vanilla bean
• 70 gr. of sweet (candy)
• 70 gr. of candy cherries
• 1 folder baking powder (I think about 12 gr.)

PS: Almond, walnut and pine nut are without shell
Now we can go ahead to the next step.
Procedure:

1. Whisk eggs with sugar and butter (blunted out of fridge)
2. When the compound will be homogeneous add flour little by little keeping whisked the compound, then add milk and whisk
3. Take 3/4 in weight of the almond, walnut and mince it together candy until you have a quite fine compound then add pine nut and mix it together
4. Add the compound of 3. to the dough of 2. then add raisin, the seed of vanilla beam and the baking powder. Then mix all together very well until you reach an homogeneous dough. It will be very heavy and compact.
   
5. Take a pot for pastry and put inside all around a tiny layer butter then cover the butter with some flour throw away the the flour that will not be attached on butter
6. With wet hand lay flat a layer of the dough of about 1-2 cm. of thickness
   
7. Decorate the upper side of zelten with cherries and the remain part of walnut and almond (better if the walnut its divide in two and it is integer)
8. Cover by brushing the top of zelten with milk or better with whisk egg
9. Bake at 200 °C for about 30 minutes, when it will be bronzed it will be cooked
10. Detach carefully zelten from the pot and reverse it upside down until it will be dry and cold. Then reverse it again, your zelten it will be done!

If your result will be like my first zelten in pictures I congratulate with you because I've done it with the evaluable aid of my grandma G.!
I hope that you will appreciate it like me. My first zelten has been the first that I have never eaten and now ask to myself why I haven't taste it before!
See you soon,

Mio


PS: the original Trentino zelten is made with out pine nut and candy (just the inside one) and it foresee instead of them 200 gr. of hazelnut always without shell