Instructions

• Heat the milk to lukewarm – no more than 45° Celsius (115°) Fahrenheit to keep the yeast alive. Stir in the agave syrup or honey and yeast. Leave to sit for 5 minutes while you prepare the dry ingredients.
• Place the flour in a mixing bowl or the bowl of a stand mixer. Add in the Formula 1 Vanilla Cream, High Protein Iced Coffee Latte Macchiato, salt, and lemon zest. Use a whisk to mix the dry ingredients together.
• Cut the butter into pieces and rub it into the dry ingredients.
• Whisk the eggs and add those to the milk mixture then add this to the dry ingredients. Stir to get a dough then knead the dough for 8 minutes by hand, or 5 minutes in the stand mixer with the dough hook.
• Place the dough in a bowl (or keep it in the stand mixer bowl and cover it with a tea towel or a plate and place in a warm part of your kitchen — not hotter than 45°C (115°F) — and let it sit for half an hour.
• While the dough is rising, place the nuts in a blender to grind them until fine, or use ready-ground nuts. Mix the ground nuts in a bowl with the Formula 1 Vanilla Cream and set aside.
• Line the base and sides of a deep roasting tray (33 cm x 23 cm and 5 cm deep; 13 in x 9 in x 2 in) with parchment paper.
• When the dough has been resting for half an hour, take it out of the bowl and divide it into 4 equal parts, each one about 180 g (6.5 oz) in weight. Cover them with a tea towel.
• Roll the first piece of dough into a rectangle on a floured work surface (dusting the dough on top with some flour also so that it doesn’t stick to the rolling pin) until it is 33 cm x 23 cm (13 in x 9 in), to fit into the roasting tray. Lay it in the roasting tray then spread one-third of the apricot jam over it and sprinkle evenly with one-third of the walnut and Formula 1 Vanilla Cream mixture.
• Now repeat with the second layer of pastry, spreading the second third of the jam and nut mixture over this, then cover with the third layer of pastry and the remaining apricot jam and nut mixture. Finally cover with the last layer of pastry. Lay a tea towel over this and set aside to sit for 10-15 minutes while you preheat the oven to 180°C / Fan 160° / 350°F / Gas mark 4.
• Remove the tea towel and place the tray in the lower part of the oven (it will burn if too close to the top of the oven) and bake for 50-55 minutes, until deep golden on top and cooked through.
• Remove from the oven and allow to cool in the tin.
• Make the chocolate glaze by mixing the Formula 1 Smooth Chocolate with the sifted cocoa powder, honey, and olive oil. Now add the boiling water gradually stirring it well to make a smooth glaze.
• When the cake has cooled, using the paper to help you, lift the cake out of the tin and place on a board, still on the paper.
• Spread the glaze over the top then use a sharp knife to trim the edges.
• Now cut the cake into pretty diamonds and serve!

Serves 20.

*Products and flavors not available in all markets. Visit your regional site or speak to your local distributor for product details.