Nut cake with cherry cream

Name: Nut cake with cherry cream
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; rum essence; 80 g ground walnuts. Cherry Cream: 1 jar of cherries (800 ml); 2 peach halves from compote; 4 tablespoons cherry jam; 50 ml orange juice; 4 tablespoons honey; 80 g chopped walnuts; 20 g gelatin; 200 ml whipping cream. Yogurt Cream: 300 ml yogurt; 1 tablespoon powdered sugar; 2 peach halves from compote; grated peel of one orange; 15 g gelatin; 200 ml whipping cream. For decoration: 100 g dark chocolate; 3 tablespoons milk; 30 g butter; sliced almonds.

Dessert - Nut cake with cherry cream by Andreea F. - Recipia

Nut and Cherry Cream Cake: A Delicacy for Special Moments Welcome to the sweet world of cakes! Today, I will guide you step by step in preparing a delicious nut and cherry cream cake, perfect for celebrating important moments in our lives. Whether it's an anniversary, a holiday, or simply an occasion to indulge yourself, this cake will bring smiles to the faces of your loved ones. It is a dessert that combines the fluffy texture of the cake with the richness of fruity flavors, and each bite is an explosion of tastes and colors. Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 3-4 hours (or overnight) Number of servings: 12 Recipe History This nut and cherry cream cake is inspired by baking traditions that have been passed down from generation to generation. The nuts, rich in nutrients and with a crunchy texture, pair perfectly with the cherries, which bring a touch of acidity and freshness. It is a wonderful example of how simple ingredients can create a sophisticated dessert, ideal for parties. Necessary Ingredients For the Cake: - 6 eggs - 6 tablespoons of sugar - 6 tablespoons of flour - 80 g ground nuts - 1 teaspoon of rum essence - a pinch of salt For the Cherry Cream: - 1 jar of cherries (800 ml) - 2 peach halves from the jar - 4 tablespoons of cherry jam - 50 ml of orange juice - 4 tablespoons of honey - 80 g chopped nuts - 20 g gelatin - 200 ml whipping cream For the Yogurt Cream: - 300 ml yogurt - 1 tablespoon powdered sugar - 2 peach halves from the jar - grated zest of one orange - 15 g gelatin - 200 ml whipping cream For Decoration: - 100 g dark chocolate - 3 tablespoons milk - 30 g butter - sliced almonds for decoration Step by Step: How to Prepare the Cake 1. Preparing the Cake - Start by separating the eggs. Put the egg whites in a large bowl and the yolks in another bowl. - Add a pinch of salt over the egg whites and beat them with a mixer on high speed until fluffy. - Gradually add the sugar, continuing to beat until you achieve a shiny and firm foam. - Incorporate the yolks, one at a time, mixing gently after each addition. - In another bowl, mix the flour with the ground nuts, then add this mixture to the egg composition, folding gently with a spatula to avoid losing air. - Finally, add the rum essence and mix well. 2. Baking the Cake - Preheat the oven to 180°C. - Line a round 24 cm diameter baking pan with parchment paper and pour the cake batter into it. - Bake for about 30 minutes or until a toothpick comes out clean. - After baking, remove the cake from the pan and let it cool completely on a rack. Once cooled, cut it into three equal parts. 3. Preparing the Cherry Cream - Hydrate the gelatin in cold water according to the package instructions. - Drain the cherries from the jar, remove the pits, and add them to a pot along with the diced peaches, 6 tablespoons of syrup, and the orange juice. - Heat the mixture over medium heat until it boils. - Remove from heat, add the cherry jam and honey, then puree everything with an immersion blender until you get a smooth paste. - Heat the hydrated gelatin over low heat until it completely dissolves, then add it to the fruit mixture, stirring well. - Finally, fold in the chopped nuts and let the cream cool slightly. - Whip the cream until fluffy and gently fold it into the cherry cream. 4. Assembling the Cake - On a platter, place the first layer of cake and surround it with a cake ring. - Add half of the cherry cream, then place the second layer of cake and top with the remaining cream. - Cover with the last layer of cake and refrigerate the cake for 1-2 hours, or ideally overnight. 5. Preparing the Yogurt Cream - Hydrate the gelatin in cold water. - Mix the yogurt with the powdered sugar and grated orange zest. - Dissolve the gelatin over low heat and add it to the yogurt, mixing well. - When the mixture starts to thicken, fold in the whipped cream and the diced peaches. 6. Finishing the Cake - Spread the yogurt cream over the chilled cake and refrigerate again for a few hours. - Once well set, remove the cake ring and spread peach jam around the edges. - Decorate with chopped nuts or sliced almonds. 7. Chocolate Decoration - Melt the chocolate together with the milk and butter over low heat, stirring continuously. - Once melted, let it cool slightly, then use a spoon to drizzle the glaze over the edges of the cake, allowing it to drip artistically. Practical Tips - Make sure all ingredients are at room temperature before starting to prepare the cake for an even texture. - You can add a splash of vanilla extract to the yogurt cream for a richer flavor. - The cake can be frozen, but make sure it is well covered to avoid freezer burn. Delicious Pairings This nut and cherry cream cake pairs perfectly with a cup of fruit tea or a glass of sweet wine. Additionally, a caramel sauce or vanilla ice cream will wonderfully complement this dessert. I hope this nut and cherry cream cake recipe becomes a favorite in your kitchen! Treat yourself and your loved ones with this delicacy and enjoy the beautiful moments it creates together!

Nut cake with cherry cream

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