Dessert cake with caramelized nuts, vanilla and lemon cream

Name: Dessert cake with caramelized nuts, vanilla and lemon cream - Albertina O.
Ingredients: Caramelized nuts: 200 g of roasted walnuts 10 tablespoons of sugar Base: 500 g of roasted walnuts; almonds; and hazelnuts (or you can make it only with walnuts) 16 egg whites 32 tablespoons of sugar (not heaped) 2 rum essences juice from 1 lemon vanilla extract a pinch of salt Cream: 500 g of butter 16 egg

Dessert - Dessert cake with caramelized nuts, vanilla and lemon cream by Albertina O. - Recipia

The perfect dessert to celebrate friendship, joys, and beautiful memories is this wonderful cake with caramelized nuts, vanilla cream, and lemon. A recipe that combines crunchy textures and intense flavors, this cake was created with the desire to bring a touch of magic into the life of a loved one. So, let's embark on this culinary journey together! Preparation time: - Prep: 45 minutes - Baking: 60 minutes (20 minutes for each layer) - Total: 1 hour and 45 minutes - Servings: 12 generous portions Ingredients Caramelized nuts: - 200 g roasted nuts - 10 tablespoons of sugar Cake layers: - 500 g walnuts, almonds, and hazelnuts (or just walnuts) - 16 egg whites - 32 tablespoons of sugar (not heaped) - 2 teaspoons of rum essence - Juice of 1 lemon - Vanilla extract - A pinch of salt Cream: - 500 g butter (at room temperature) - 16 egg yolks - 350 g sugar - 800 ml cold milk - 8 tablespoons of flour - Juice of 3 lemons - Zest of 2 large lemons - Vanilla extract (or essence) Recipe history This dessert has deep roots in culinary traditions, where nut cakes and rich creams were often prepared for holidays and special occasions. The caramelized nuts symbolize prosperity and the sweetness of life, adding flavor and an appealing appearance. This recipe is a reinvention of a classic dessert, perfect for bringing smiles to the faces of loved ones. Step by step for a perfect result 1. Preparing the caramelized nuts Start by roasting the nuts. Preheat the oven to 200 degrees Celsius. Place the nuts on a baking sheet lined with parchment paper and roast them for about 15 minutes. Keep an eye on them to avoid burning. Once ready, let them cool slightly, then chop them finely using a blender and set aside. In a saucepan, add the sugar and let it caramelize over low heat, stirring constantly. Be patient, as the sugar will melt gradually. When it turns golden, add the roasted nuts, stirring quickly to coat them evenly. Pour the mixture onto aluminum foil and let it cool completely. Once cooled, grind the caramelized nuts into powder using the blender. 2. Preparing the cake layers In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix for about 10 minutes until the mixture becomes glossy and firm. Add the rum essence, vanilla, and lemon juice, continuing to mix. Fold in the roasted and ground walnuts, hazelnuts, and almonds gently with a spatula to avoid losing air in the mixture. Divide the batter into 3 equal parts and pour each part into a baking sheet lined with parchment paper. Bake each layer for 20 minutes at 180 degrees Celsius. Once each layer is done, place it, parchment and all, on a damp towel to make it easier to remove. 3. Preparing the cream Take the butter out of the fridge a few hours beforehand to reach room temperature. Heat the milk along with the vanilla, being careful not to let it boil. In another bowl, beat the egg yolks with the sugar. Add 100 ml of the warm milk to the yolks and incorporate the flour, tablespoon by tablespoon. Pour the egg yolk mixture into the saucepan with the milk, stirring continuously. Turn off the heat when the cream thickens. Let it cool, stirring occasionally. When the cream is cool, beat the butter until creamy, then gradually add the lemon zest and juice. Add the cooled vanilla cream, tablespoon by tablespoon, continuing to mix until you achieve a smooth and fluffy cream. 4. Assembling the cake Place the first layer of cake on a serving platter, taking care to remove it gently. Spread a generous layer of cream on top, then add the second layer and repeat the process. On top, add the remaining cream and sprinkle the powdered caramelized nuts. Cover the cake with the rest of the caramelized nuts and refrigerate until the next day to allow the flavors to meld perfectly. Serving and suggestions Serve the cake chilled, cut into generous portions. It pairs perfectly with a fragrant coffee or a fruit tea. It can also be accompanied by vanilla ice cream or lightly sweetened whipped cream for a contrast of textures and flavors. Variations If you want to experiment, you can replace some of the nuts with hazelnuts or almonds, or you can add grated dark chocolate to the cream for a decadent touch. Feel free to add some fresh berries between the layers for an extra burst of freshness. Frequently asked questions 1. Can I use uncaramelized nuts? Yes, but caramelized nuts add a sweet taste and a crunchy texture that perfectly complements the cake. 2. How do I store the cake? Store the cake in the refrigerator, covered, for up to a week. The flavors intensify as it sits, making it even more delicious. 3. Can it be frozen? While the cake can be frozen, it's best enjoyed fresh to appreciate its perfect texture. Nutritional benefits This cake is rich in protein due to the eggs and contains healthy fats from the nuts, making it an excellent source of energy. Additionally, lemon adds vitamin C, contributing to a stronger immune system. This caramelized nut cake with vanilla cream and lemon is not just a simple dessert, but a true declaration of love and appreciation for loved ones. Whether you make it for a special occasion or simply to indulge, each bite will bring joy and smiles. Happy birthday, Magda! May you continue to share love and happy moments with your dear ones!

Dessert cake with caramelized nuts, vanilla and lemon cream

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