Nut cake with chocolate, vanilla cream, and strawberry jelly

Nut cake with chocolate, vanilla cream, and strawberry jelly Who doesn't love a dessert that combines textures and flavors? This nut cake with chocolate, vanilla cream, and strawberry jelly is a perfect choice for any special occasion, as well as for moments when you want to indulge in something special. The light base, rich chocolate cream, delicate vanilla notes, and fresh strawberry jelly blend into a symphony of tastes. Let's discover together how to prepare this delicacy! Preparation time - Preparation time: 1 hour - Baking time: 30 minutes - Cooling time: 2 hours - Total time: approximately 3 hours - Number of servings: 12 Ingredients *For the base:* - 5 egg whites - 1 tablespoon granulated sugar - A pinch of salt - 170 g ground nuts (you can also use roasted nuts for a more intense flavor) - 60 g powdered sugar *For the chocolate cream:* - 250 ml liquid cream - 100 ml milk - 4 egg yolks - 80 g sugar - 250 g chocolate (preferably high cocoa content for a more intense flavor) - 6 g gelatin *For the vanilla cream:* - 150 ml liquid cream - 70 ml milk - 3 egg yolks - 70 g sugar - 6 g gelatin *For the strawberry jelly:* - 600-700 g frozen strawberries (or fresh if you can find them) - 90 ml water - 150 g sugar - 1 tablespoon cornstarch - 10 g gelatin *For decoration:* - Ground nuts or chocolate mousse - 1 sachet of instant coffee + sugar for soaking Recipe story This cake is a traditional combination, inspired by many pastry delicacies, which blends the simple ingredients of childhood with the elegance of a refined dessert. The nuts add a crunchy note, while the chocolate provides a deep and satisfying taste. The vanilla cream adds delicacy, and the strawberry jelly perfectly complements this picture with a pleasant acidity. Step by step for a perfect result *1. Preparing the base:* Start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the granulated sugar and continue to mix until you achieve a shiny and firm meringue. If you don’t have a mixer, you can use a whisk, but it will require more time and effort. Grind the nuts, either with a blender or by the traditional method - wrapping them in a towel and gently hitting them with a hammer. Mix the ground nuts with the powdered sugar, then fold this mixture into the egg white meringue using a spatula, with gentle movements to avoid losing air from the mixture. Line a baking tray with parchment paper (greased with a little oil to prevent sticking) and pour in the base mixture. Level the surface with a spatula and bake in a preheated oven at 180°C for 25-30 minutes, or until the base turns golden and passes the toothpick test. Let it cool. *2. Preparing the chocolate cream:* Meanwhile, prepare the chocolate cream. Soak the gelatin in cold water according to the package instructions. Mix the egg yolks with the sugar until they become a smooth cream. In a saucepan, combine the liquid cream and milk and heat them over low heat, without bringing them to a boil. When the mixture is warm, gradually pour it over the egg yolk cream, stirring continuously. Put the saucepan back on low heat and whisk until it thickens slightly. Break the chocolate into small pieces and add it to the warm cream, stirring until completely melted. Dissolve the gelatin in the microwave, then fold it into the chocolate cream. Let the mixture cool in the refrigerator for about an hour, then transfer it to the freezer for 15-20 minutes. *3. Preparing the vanilla cream:* While the chocolate cream is cooling, prepare the vanilla cream. Soak the gelatin as you did earlier. In a saucepan, combine the cream and milk and heat them. Separately, beat the egg yolks with the sugar until they become a light-colored cream. Pour the warm liquid mixture over the egg yolks, stirring constantly. Put the mixture on low heat and stir until it thickens. Once the vanilla cream has thickened, remove the saucepan from the heat and add the dissolved gelatin, mixing well. Let it cool completely in the refrigerator. *4. Preparing the strawberry jelly:* For the strawberry jelly, place the frozen strawberries in a saucepan with the sugar and water. Simmer over low heat, stirring occasionally, until the fruit breaks down and forms a puree. Strain the mixture through a sieve to obtain a clear juice. Reheat the obtained juice in the saucepan, add the cornstarch dissolved in a little water, and stir until it thickens. Soak the gelatin and dissolve it in the microwave, then add it to the jelly. Pour the jelly into a tray lined with cling film and let it cool and set in the freezer for about an hour. *5. Assembling the cake:* After the base has completely cooled, cut it into two equal layers. If you have a tray of the same size, use it for assembly. Use a brush to lightly soak the layers of the base with a mixture of instant coffee and sugar for added flavor. Spread the chocolate cream on the first layer, then cover with the second layer. Lightly soak it and add the vanilla cream. Cover the cake with cling film and leave it in the refrigerator until the next day. *6. Decorating the cake:* Before serving, decorate the cake as you like. You can use chocolate mousse, ground nuts, or even caramelized sugar. Personally, I like to sprinkle a little cocoa for a color contrast and an intense taste. Practical tips: - Make sure all ingredients are at room temperature for a uniform texture. - If you can't find strawberries, you can use other berries, such as raspberries or blueberries, for a delicious jelly. - This cake can be served with a scoop of vanilla ice cream or a cup of coffee for a perfect contrast. Nutritional benefits: This cake contains nuts, which are an excellent source of healthy fats, proteins, and vitamins. The cocoa in chocolate has antioxidants that can improve heart health, while strawberries are rich in vitamin C and fiber. Frequently asked questions: - Can the cake be frozen? Yes, you can freeze the cake, but I recommend decorating it just before serving to maintain its fresh appearance and taste. - Can I use other types of chocolate? Sure! You can experiment with white chocolate or milk chocolate, depending on your preferences. - How can I make the cake less sweet? You can reduce the amount of sugar in the creams and jelly, or you can choose chocolate with a higher cocoa content, which is less sweet. Now that you have all the necessary information, all that's left is to start cooking! This nut cake with chocolate, vanilla cream, and strawberry jelly will surely be a hit at any table and will impress everyone with its wonderful appearance and taste. Enjoy your meal!

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