Yeast-free cake with walnut cream

Name: Yeast-free cake with walnut cream - Ana F.
Ingredients: For the dough: 250 grams of thick sour cream; 150 grams of butter; one egg; a pinch of baking powder dissolved in lemon juice (I simply added it as is); and flour as needed to achieve a moderately soft dough; approximately 550 grams. For the cream: 150 grams of ground walnuts; two tablespoons of sugar; one or two tablespoons of sour cream; a pinch of cinnamon powder; one teaspoon of rum essence. For the filling: 250 grams of sweet cottage cheese; one egg yolk; 100 grams of powdered sugar; one packet of vanilla sugar; one teaspoon of lemon and orange zest (I only added lemon).

Desert - Yeast-free cake with walnut cream by Ana F. - Recipia

Yeast-Free Nut Cream Cake - A Quick and Flavorful Delight Preparation time: 30 minutes Baking time: 40-45 minutes Total: 1 hour and 15 minutes Servings: 8 Who can resist a slice of fresh cake with a delicious nut filling? This yeast-free cake recipe is perfect for those who want to enjoy a quick and simple dessert with exceptional taste. Moreover, it is an excellent choice for holidays or festive meals, as well as for ordinary days when you crave something sweet. Ingredients for the dough: - 150 g soft butter - 200 g sour cream - 1 egg - 500 g flour - 1 packet baking powder - 1 teaspoon lemon juice - 100 g sugar - a pinch of salt Ingredients for the filling: - 200 g ground nuts - 100 g sugar - 2 tablespoons cocoa (optional, for a more intense flavor) - 1 vanilla essence - 100 ml milk (or water, to moisten the filling) Preparation method: 1. Preparing the dough: In a large bowl, start by mixing the soft butter with the sour cream until you obtain a homogeneous mixture. It’s important for the butter to be at room temperature for easy incorporation. Add the beaten egg and continue mixing. 2. Add the dry ingredients: In another bowl, sift the flour together with the baking powder, then add the sugar and salt. This step will ensure an even distribution of ingredients in the dough. Combine the dry ingredients with the wet mixture, gently mixing to avoid lumps. 3. Kneading the dough: Transfer the dough to a floured work surface and knead gently for a few minutes until it becomes elastic and smooth. If the dough is too sticky, add a little more flour, but be careful not to overdo it. 4. Preparing the filling: In a separate bowl, mix the ground nuts with the sugar, cocoa (if you choose to use it), and vanilla essence. Gradually add the milk until you obtain a slightly moist mixture, but not too runny. 5. Assembling the cake: Divide the dough into two equal parts. Roll each part into a rectangular sheet, about 1 cm thick. Evenly distribute the filling on each sheet, leaving free edges to seal them. Carefully roll each sheet, forming two rolls. 6. Baking: Preheat the oven to 180°C. Place the rolls in a baking tray lined with parchment paper, leaving some space between them. Bake the cakes for 40-45 minutes until golden brown and a knife inserted in the center comes out clean. 7. Cooling and serving: Once done, let the cakes cool in the tray for 10 minutes, then transfer them to a cooling rack. You can sprinkle them with powdered sugar for a festive look. Serve the slices with a warm tea or a glass of milk. Practical tips: - You can experiment with different fillings, such as Turkish delight, raisins, or chocolate. Each variation will give a unique taste to your cake. - Make sure the butter is well incorporated into the mixture, as this will give the dough a fluffy texture. - The cake keeps well at room temperature, covered, for a few days, or you can freeze it to enjoy later. This yeast-free nut cream cake is an excellent choice for anyone looking to savor a delicious, quick, and easy-to-make dessert. Don’t forget to share the recipe with your friends, and each slice will bring joy and flavor into your homes!

Category: Desert Author: Ana F. Views: 1 Date: 05.10.2024

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