Nut cake with vanilla cream (Recipe no. 100)

Name: Nut cake with vanilla cream (Recipe no. 100) - Miruna D.
Ingredients: Base: 6 egg whites; 6 tablespoons sugar; 3 tablespoons flour; 4 tablespoons ground walnuts; 1 packet baking powder. Cream: 6 egg yolks; 120g sugar; 200ml milk; 3 tablespoons starch; 100g butter; 150ml whipped cream; vanilla essence. For decoration: 150ml whipped cream; 4 tablespoons walnuts.

Dessert - Nut cake with vanilla cream (Recipe no. 100) by Miruna D. - Recipia

The walnut sponge cake with vanilla cream consists of a light sponge made with egg whites and walnuts, a cooked cream from egg yolks, and two layers of whipped cream. Part of the whipped cream is incorporated into the vanilla cream, while the rest is mixed with crushed walnuts for the top layer. The recipe is not complicated, but the cream must be stirred continuously while on the heat, and the sponge must be allowed to cool before assembly. QUICK INFO Preparation time: not specified in the original recipe Baking time: approximately 20 minutes Total time: cannot be precisely determined as it also depends on the cooling time of the sponge and cream Servings: number not specified; the cake can be portioned according to the size of the tray and how large the pieces are Difficulty: easy to medium Recipe type: homemade cake with walnut sponge, vanilla cream, and whipped cream INGREDIENTS For the walnut sponge 6 egg whites 6 tablespoons sugar 3 tablespoons flour 4 tablespoons ground walnuts 1 packet baking powder A pinch of salt For the vanilla cream 6 egg yolks 120 g sugar 200 ml milk 3 tablespoons cornstarch 100 g butter 150 ml whipped cream Vanilla essence For the top layer 150 ml whipped cream 4 tablespoons crushed or ground walnuts For decoration Chocolate topping, optional, or other decoration as preferred PREPARATION METHOD 1. Preparing the sponge Before starting, preheat the oven. Place the egg whites in a clean bowl and beat with a pinch of salt until they form a firm foam. Gradually add the sugar and continue mixing until it dissolves. The meringue should be well-bound and should not have visible sugar granules. Separately, mix the flour with the ground walnuts and baking powder. The dry mixture is added over the egg whites and gently folded in with a spoon, using up-and-down motions. It is important not to mix vigorously, so the egg white foam does not deflate. The mixture is placed in a tray lined with parchment paper and baked in the preheated oven. The sponge bakes for about 20 minutes, until it is beautifully browned and passes the toothpick test. If the toothpick comes out clean, the sponge is baked. After baking, allow the sponge to cool. It is not recommended to assemble the cake while the sponge is warm, as the cream may change consistency. 2. Preparing the vanilla cream Beat the egg yolks with the sugar. Add the milk and cornstarch, then place the mixture over low heat. The cream is cooked while stirring continuously until it thickens and reaches the consistency of a pudding. Constant stirring is necessary for the cornstarch to distribute evenly and the cream not to stick. When the cream is thick enough, remove it from the heat. Add the vanilla essence and diced butter. Stir until the butter completely melts and the cream becomes homogeneous. Let the cream cool. It is important for it to be cold before combining with the whipped cream. 3. Preparing the whipped cream Whip the cream until it becomes firm. From the amount destined for the cream, half is added to the cooled vanilla cream and mixed until homogeneous. The remaining whipped cream is combined with the 4 tablespoons of crushed or ground walnuts. In the original recipe, the walnuts were ground in a coffee grinder, but crushed walnuts can also be used, depending on the desired texture. 4. Assembling the cake Spread the whipped cream mixed with vanilla cream over the cooled sponge. Level it as evenly as possible, then add the whipped cream mixed with walnuts on top. The cake can be decorated with chocolate topping or as preferred. Before portioning, it is best to let it sit, so the layers remain more stable when cutting. WHY I MAKE THIS RECIPE OFTEN I love this cake because it uses both egg whites and yolks in the same recipe without leaving any components unused. The walnut sponge is simple, and the cooked cream is lighter after receiving the whipped cream. The walnut appears both in the sponge and in the top layer, which nicely ties together the flavor of the entire cake. Additionally, the components can be prepared in stages: the sponge and cream cool, and then assembly is done. TIPS The egg whites should be beaten until firm before adding the sugar. If the meringue is soft, the sponge may come out less airy. The flour, walnuts, and baking powder should be incorporated slowly with a spoon. Do not use a mixer for this step, as the mixture may lose its volume. The cream is cooked over low heat and stirred continuously. It should not be left unattended, especially after it starts to thicken. The butter is added after the cream is taken off the heat. Cutting it into cubes helps it incorporate more quickly. The whipped cream should be divided after it is whipped: one part goes into the vanilla cream, and the other combines with the walnuts for the top layer. SUBSTITUTIONS The ground walnuts in the sponge can be replaced with crushed walnuts, but the sponge will have a slightly different texture. For the top layer, the 4 tablespoons of walnuts can be used ground or crushed. The choice only influences the texture, not the preparation steps. Vanilla essence can be used in the usual amount for flavoring the cream, as the recipe does not specify an exact quantity. VARIATIONS The cake can be decorated with chocolate topping, as mentioned in the original recipe, or it can be left just with the layer of whipped cream and walnuts. For a different look, the walnuts on top can be coarsely crushed. This way, the final layer will be crunchier than in the version with ground walnuts. SERVING IDEAS Portion after all layers are well settled. For cleaner pieces, the knife can be cleaned between cuts. The cake is served cold, as the vanilla cream and whipped cream have a more pleasant consistency after cooling. FREQUENTLY ASKED QUESTIONS 1. Can I prepare the sponge a day in advance? Yes, the sponge can be baked and allowed to cool before assembly. It is important to keep it covered so it does not dry out, but the recipe source does not specify an exact time for storage before use. 2. Why must the cream be stirred continuously? Cornstarch thickens the mixture quickly, and continuous stirring helps the cream cook evenly and not stick to the pot. Low heat provides better control over the consistency. 3. Can I put the whipped cream over warm cream? No. The cream must be allowed to cool before adding the whipped cream. If it is too warm, the whipped cream may lose its volume, and the cream will not have the same consistency. 4. How do I know when the sponge is baked? After about 20 minutes, the sponge should be browned and pass the toothpick test. The toothpick inserted into the sponge should come out clean. 5. Is the chocolate topping mandatory? No. The topping is mentioned as an optional decoration. The cake can also be served with just the layer of whipped cream and walnuts on top. NUTRITIONAL VALUES Values are approximate, as the recipe does not specify the size of the tray, the number of servings, and the exact type of whipped cream used. For a rough estimate, if the cake is cut into 10 pieces, a slice may have approximately: Calories: 350–400 kcal Protein: 7–9 g Carbohydrates: 35–42 g Fats: 20–24 g The values mainly come from sugar, flour, walnuts, egg yolks, butter, and whipped cream. The final amount may vary significantly depending on the size of the pieces and the whipped cream used. STORAGE AND REHEATING Being a cake with vanilla cream and whipped cream, it is stored in the refrigerator, covered, to avoid absorbing odors from the fridge and to prevent the top layer from drying out. It is served cold and is not reheated. Heating would affect both the cream and the whipped cream. For a pleasant texture, the cake is taken out of the fridge just at serving time and cut into portions after the layers have stabilized.