Prepare the worktop first. Separate the egg whites and beat with a pinch of salt until they harden. Add the sugar and continue beating until it reaches the consistency of a thick cream. Add the yolks mixed with the oil, mix, then sift the flour mixed with cocoa on top. Mix lightly with a spoon from bottom to top, then pour the composition into a form greased with butter and lined with flour, or baking paper. Bake the countertop until the toothpick passes.
Let the top cool, then take it out and cut it as evenly as possible. For the cream, mix the butter at room temperature with the powdered sugar until it increases in volume. Add the chopped walnuts (we can fry them a little in the oven for extra flavor) and instant coffee dissolved in a teaspoon of water. Homogenize the composition well. Grease each slice with cream one by one. (we make sure we have a little cream left over. Glue the slices again in the order they were and mount them in the tray where the top was baked.
Put the rest of the cream on top. Grate the chocolate and put the cake in the fridge for a few hours.
When we cut the cake we make sure to cut the cake, first half perpendicular to the slices we initially cut, then slightly oblique slices
1. Mix flour, corn flour and salt together. Beat the butter until fluffy, then gradually add sugar, beating constantly.
2. Add the flour over the butter and knead by hand until a dough is formed.
3. Press the dough into a 29 cm x 20 cm tray. Sprinkle the walnuts over the dough and press them into the dough with a spoon. Prick the dough with a fork.
4. Bake at 180 degrees C for 10 minutes then lower the temperature to 160 degrees C and bake for another 15 minutes.
5. Boil the cream ingredients together for 5 minutes. Stir constantly because they can burn quickly. Remove from the heat and add the cherries.
6. Spread the mixture over the counter and leave to cool. Melt the dark chocolate in the microwave. Pour the chocolate over the layer of cream. Mark square shapes on the chocolate layer before it cools. Cut and serve.
500 g flour
125 g corn flour
2 g salt
100 g old powder
100 g nuts, crushed
45ml white syrup
1 box condensed milk
125 g old powder
100 g glazed cherries
200 g dark chocolate
Keto strawberry cake
As a base for this cake I took the apricot tart recipe. I replaced the sweet cream with coconut cream and got a dairy-free cake. The strawberry juice soaked the top, so the taste was sublime. Of course you can replace strawberries with other fruits (raspberries, cherries, blueberries), I guarantee you will have a mega success with the cake anyway.
- 4 eggs
- 40 g Green Sugar Premium (or 80 g Classic Green Sugar)
- 200 ml coconut cream (in its absence, it can be replaced with sweet cream)
- 60 g coconut flour
- 50 g melted butter
- 200 g strawberries
Beat the eggs with the coconut cream and sweetener. Add the coconut flour, then the melted butter.
The dough obtained is poured into a ceramic tray, greased with butter and lined on the bottom with a piece of baking paper. Strawberries washed and cleaned of stalks are evenly distributed on the surface of the countertop. If they are large, cut them in halves or quarters.
Place the cake in the preheated oven at about 160 degrees C for about 45 minutes. If it browns too quickly at the edges, and it is still not stuck in the middle, cover the form with baking paper.
When it is ready, leave the cake to cool, only then portion it. I sprinkled it with Green Sugar Powder.
Serve cold and store in the refrigerator.
TOTAL: 770 grams, 1733.1 calories, 40.2 protein, 151.9 fat, 40.1 carbohydrates, 14.9 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
5 Based on 5 Review (s)
Festive cake with walnut cream - Recipes
Walnut shells: butter at room temperature mix with sugar, vanilla, almond extract, almond flour and egg.
The flour is mixed with baking powder and salt. Incorporate the flour in the above composition and refrigerate for at least 2 hours. Preferably overnight.
We form 6 gr balls and bake them in a special shape. Walnuts are very fragile!
We clean the edges of the nuts.
Nut cream: grind the remaining edges on the robot. We beat the cream.
Add the shells and the rest of the ingredients to the cream. We mix everything.
We fill the nuts and join them 2 at a time.
Countertop: separate the eggs. Beat the egg whites with a pinch of salt.
Add sugar and vanilla. Mix until glossy.
Add the yolks one at a time, stirring constantly. After incorporating the yolks, mix for another 5 minutes. It must look so fluffy.
Separately mix the flour, coconut and baking powder. With wide movements we incorporate the flour.
Pour the composition into a 20 cm diameter tray, lined with paper and greased with butter on the edges. Bake in a preheated oven at 180 degrees C for 30 minutes.
After it has cooled, cut the top into 2. Tip: if we have 2 trays in the same way, divide the composition and bake 2 tops.
Syrup: heat the milk and add vanilla and liqueur.
We put the first countertop in a form with removable edges. We syrup the first countertop.
Coconut cream: put hydrated gelatin in cold water. We beat the cream.
In a bowl put mascarpone, condensed milk, coconut and flavors. Stir until creamy.
We heat the milk. Add the gelatin to the milk and mix well until dissolved. Add the milk over the cream.
Add the whipped cream. We mix everything well. Pour 1/2 of the composition over the first countertop.
Put in the freezer for 15 minutes. We keep the rest of the composition on the stove with one eye on.
Almond cream: put hydrated gelatin in 50 ml of cold water. We beat the cream.
Put the milk on the fire, add the broken chocolate pieces and the finetti cream. Remove from the heat and add the gelatin. Mix well.
Add whipped cream and almond extract. Add the rest of the walnut cream. We mix everything well.
Arrange the walnuts over the coconut cream. We push them lightly into the cream. Pour the almond cream until the nuts are covered. Put in the freezer for 15 minutes. We keep the rest of the cream on the hot stove
Spread the rest of the coconut cream over the almond cream. Put in the freezer for 15 minutes.
Cover with countertop 2. Syrup the countertop.
Pour the rest of the almond cream on top. In the freezer for 15 min.
This cake has won over hundreds of housewives! An amazingly tasty cream cake.
1.Prepare the dough: to prepare the mixture put the honey on the fire, wait for it to boil. After boiling, add baking soda and simmer. Stir until dark golden.
2.Take the mixture off the heat and add butter, mix until you get a homogeneous consistency.
3.Take eggs and sugar, mix with a mixer until smooth. Mix the composition with the previously prepared mixture. Add a little flour given through a sieve, and mix with a continuous whisk.
4. Divide the mixture into two separate plates. And spread the contents of each plate on an oven tray, line the entire surface of the tray to get two equal countertops. Preheat the oven to 180 ° C for 10 minutes.
5.Prepare the cream: take cream and eggs and sugar, mix until smooth. Add flour and mix well. Simmer for 8-10 minutes until thickened. After thickening, cover the cream with cling film. Refrigerate until cool.
6.Assemble the cake: place the countertops on top of each other and cut them in half. Meanwhile, slice the bananas into circles. Slice the top out, grease with milk and cover with a layer of cream, then with a layer of sliced bananas. Repeat 3 times and cover with the last top.
7. Grease the cake with condensed milk on top and side and sprinkle with nuts. Refrigerate the cake for 1 hour.
An "old" cake for me, but always delicious, I've made it dozens of times, I can say it's my childhood cake and maybe the only one I knew how to make.
5-6 yolks (depending on size)
150 g powdered sugar
200 g butter (for cakes I use 80% fat)
200 g chopped walnuts (with a knife-not ground by machine)
250 g caster sugar for caramelization
2 was lica
Mix the butter (soft) with the powdered sugar, add the yolks gradually and continue mixing:
Caramelize the caster sugar, being careful not to burn it. until it melts completely, add a little of the butter composition, 'chew well, eventually lift it off the heat, from time to time it does not burn, add all the butter cream, at the end add the chopped walnuts, mix well and remove from heat:
Cake with nuts and oranges by Simona Callas
If you have never tried the combination of nuts and oranges, I highly recommend it. For New Year's Eve 2020 I had to compose a simple cake with ingredients at hand. I had nuts and oranges in the house, plus a bunch of egg whites left over from the mayonnaise appetizers, so I thought, how about trying a dessert with Alcazar walnut and meringue leaves, and an orange cream made from orange? curd and buttercream with Swiss meringue? And that's exactly what I did. The result: a delicious, filling cake, worthy of a festive meal.
You should know that, although simple, this cake is not prepared in a single day. We need two days for him. On the first day, prepare orange curd (orange pudding) and possibly the top. And the next day the cream is prepared and the cake is filled. Orange curd needs several hours to set, so I recommend leaving it in the fridge overnight. Otherwise, we risk having our cream cut when we add it.
Walnut cake, vanilla cream and plum jam & # 8211 the best dessert you can make for your family
The cake with nuts, vanilla cream and plum jam is perfect for a family meal. It has a delicious taste and looks very good. You have to try it! Below you will find the ingredients and how to prepare it.
- 6 eggs, 180 gr sugar
- 150 gr of wheat flour, 40 gr of cocoa
- 1 teaspoon baking powder, 100 ml oil
Ingredients for syrup:
- 700 ml of milk 3.2% fat
- 1 sachet of vanilla pudding, 1 tablespoon of potato flour
- 300 gr chopped walnuts, 250 gr butter at room temperature
- 7 tablespoons powdered sugar
Ingredients for the glaze:
- 100 gr dark chocolate
- 130 gr milk chocolate
- 230 ml cream for whipped cream 30%
Method of preparation:
Heat the oven to 180 degrees (top-down heating function) and line a rectangular tray (25 x 35 cm or 25 x 30 cm) with baking paper.
Beat the egg whites until you get a firm foam. We continue to mix while we add the sugar. Mix well until the foam becomes shiny and thick. Then add the yolks and continue to mix with the mixer.
Add the oil and mix with a spatula. In a bowl, combine the flour, baking powder and cocoa powder. Sift the flour mixture into the egg foam and mix with a spatula to obtain a uniform dough (do not mix for too long).
Put the dough in the baking tray and put it in the preheated oven. Bake the dough for about 35-40 minutes. After it is baked, take it out of the oven and let it cool completely.
We prepare cream. Pour the ground walnuts into a saucepan. Add 350 ml of milk and wait for it to boil, stirring constantly. When it starts to boil, reduce the heat to low and stir for about 1 minute. Put the pan on the fire.
Pour 200 ml of milk into another pan and put it on the fire. Add the potato flour and pudding to 150 ml of milk and mix well. Pour the pudding into the hot milk and mix until it thickens.
Take the pudding off the heat and add it to the walnut pan. Stir vigorously with a spatula. Cover the pudding with cling film and let it cool completely.
Put the butter in a bowl, add the powdered sugar and mix with the mixer for about 2-3 minutes. Then, gradually add the pudding with nuts and mix with the mixer at medium speed after each serving of pudding added.
Remove the cooled countertop from the tray and remove the baking paper. We put the paper back in the tray. Cut the baked crust from above the top and then cut the top into two equal parts, horizontally.
Put half of the top in the baking tray. Mix the ingredients for the syrup (water and lemon juice) and syrup the top from the tray with half of the liquid obtained.
Grease the top with jam and put half of the cream on top. We add the second countertop and syrup it. Spread the remaining cream evenly.
We prepare the chocolate icing. Pour the cream into a saucepan and let it boil. We break the chocolate into pieces and put it in a bowl. Pour the hot cream over it, wait 30 seconds, then stir until the chocolate melts.
Leave the icing to cool for about 10 minutes. Pour the chocolate icing over the cake in the pan and spread it evenly. Sprinkle the cake with nuts and sugar stars. We put it in the fridge overnight. The next day we can cut it and serve. Good appetite!
Cakes with walnut cream, delicious and fluffy
1. For the filling, place the walnut kernels in a bowl. Add sugar, cocoa powder, rum essence and cinnamon. Mix well, then add the hot milk. Mix well until smooth.
2. For the dough, in a separate bowl mix the yeast, 1 tablespoon of sugar, 50 ml of milk and a teaspoon of flour. Leave the composition for 20 minutes.
3. In a bowl, pour the flour. Add the previously prepared mayonnaise, eggs, remaining sugar, butter, orange peel, milk and mix very well until you get a soft and homogeneous dough. Let the dough rise for 60 minutes.
4. Divide the dough obtained into 3-4 equal parts. We spread them out in thin sheets and form triangles.
5. Distribute the filling evenly, then form the croissants. We place them on a tray covered with baking paper and line them with a beaten egg.
6. Bake at a temperature of 180 degrees, until nicely browned. At the end, decorate with powdered sugar.
Imperial Cake & # 8211 Homemade Cake with Walnuts, Vanilla Cream and Cocoa Top
Ingredients for the cocoa top: 6 eggs, 2-3 tablespoons of sugar, 2 teaspoons of black cocoa, 6 tablespoons of flour, 1 sachet 5 g baking powder.
Ingredients for the walnut top: 4 egg whites, 150 g of ground walnuts, 50 g of sugar, 1 tablespoon and a half of honey, 4 tablespoons of flour, 1 sachet 5g baking powder.
Ingredients for vanilla cream: 500 ml milk, 1 vial of vanilla essence, 5 yolks, 1 sachet of vanilla sugar, 100 g of sugar, 250 g of butter at room temperature, 1 tablespoon and a half of starch, 1 teaspoon and a half of flour.
Ingredients for topping: 4 tablespoons liquid cream, 250 g dark chocolate
Method of preparation:
Preparation of the cocoa top. We start by separating the eggs, the egg whites from the yolks. In a tall bowl, mix the egg whites with a pinch of salt until they foam well, then gradually add the sugar and mix until you get a hard foam like a meringue. Gradually add a yolk to the egg white composition and mix well with a whisk after each yolk added. In the composition add flour mixed with cocoa and baking powder, then mix lightly with movements from bottom to top until it becomes a perfectly homogeneous dough. Line a 25 × 30 cm tray with baking paper, pour the dough and bake in the oven heated to 180 degrees for about 25-35 minutes, depending on each oven. After it is baked, leave it to cool in the tray. When completely cold, cut lengthwise into two equal parts.
Preparation of the walnut countertop.
In a deep bowl, mix the egg whites with a little salt until they froth well, then gradually add the sugar and mix until you get a hard foam like a meringue. Grind the walnuts, mix with flour, baking powder and honey, then add over the egg whites and mix from the bottom up until perfectly blended. Line a 25 × 30 cm tray with baking paper, pour the dough and bake in a preheated oven at 180 degrees for about 25-35 minutes, depending on each oven. The countertop will not be very high. After it is baked, leave it to cool in the tray.
Preparing the cream. In a normal glass for juice put milk, then pour into a bowl. Mix the milk with the flour, starch, egg yolks and mix everything. The remaining milk is boiled mixed with sugar, vanilla sugar and vanilla essence. When the milk starts to boil, turn on low heat, take 2 tablespoons of hot milk, put it over the egg composition and add the whole composition to the milk. Stir continuously until smooth, do not remain lumpy and the cream thickens. When it is thick enough, leave it to cool and then add the butter kept at room temperature, mix until you get a finer cream.
Assembling the cake. Place the cocoa top on a straight plate. A part of the cream is spread evenly over it. Over the cream, add the walnut top, over the walnut top, put the rest of the cream and complete with the second cocoa top. Press lightly with your fingertips to make the cake sit perfectly. Pour over the cocoa top the chocolate icing obtained by melting the chocolate, mixed with liquid whipped cream in a bain marie. You can decorate it with walnut kernels and coconuts, or you can leave it only with chocolate icing. The cake is left to cool for about 2-3 hours, then it can be portioned and served. We wish you good appetite and increase your cooking!