Sweet diamond cake

Name: Sweet diamond cake - Aneta F.
Ingredients: Base 2 eggs 20 g ground walnuts 20 g finely chopped cranberries 2 tablespoons of flour 2 tablespoons of sugar 20 g brown sugar 1 tablespoon sour cream Cream 200 ml thicker sour cream; 20% fat 100 g Finetti cream 10 g gelatin 30 g powdered sugar chocolate shavings

Dessert - Sweet diamond cake by Aneta F. - Recipia

I came up with this recipe after having some leftover ground walnuts from the traditional "mucenici" and a small pan that was perfect for a quick treat. I started with the ingredients laid out and didn't feel the need to complicate things too much. No unnecessary steps, no hassle. I stick to this recipe when I want something sweet with a classic taste but with a slight twist. Quick Info Total Time: about 1 hour and 30 minutes (including chilling in the fridge) Preparation Time: 30-40 minutes Baking Time: 20-25 minutes (depending on the oven) Servings: 8-10 pieces (depending on how you cut it) Difficulty: easy to medium Recipe Type: homemade cake, suitable for any occasion Ingredients For the base: 2 eggs 20 g ground walnuts 20 g finely chopped cranberries 2 tablespoons flour 2 tablespoons sugar 20 g brown sugar 1 tablespoon sour cream For the cream: 200 ml heavy cream (minimum 20% fat, as thick as possible) 100 g Finetti chocolate spread 10 g gelatin 30 g powdered sugar Chocolate shavings (for the cream and decoration) Instructions 1. Prepare the base: Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form. When they are firm, add the 2 tablespoons of sugar and continue to beat until you achieve a glossy, firm meringue (about 20 minutes, depending on the mixer). 2. In another bowl, mix the egg yolks with the brown sugar and the tablespoon of sour cream. Whisk well until the mixture becomes lighter and creamy, almost doubling in volume. 3. Pour the egg yolk mixture over the egg whites. Gently fold together with a spatula, using upward motions to avoid losing air from the mixture. 4. Incorporate the ground walnuts, cranberries, and flour. Mix slowly, just enough to combine everything evenly. 5. Line a small baking pan (approximately 23x15 cm) with parchment paper. Pour the batter into the pan and level it out. Bake in a preheated oven at 170°C, on the middle rack. 6. Bake until a toothpick inserted comes out clean (20-25 minutes, but check early). Remove the base from the pan and let it cool completely. 7. Make the cream: Put the cold heavy cream in a bowl and add the powdered sugar. Whip just enough to dissolve the sugar. Do not whip until it turns into whipped cream. 8. Add the Finetti to the cream and mix with a hand mixer on low speed or with a spatula until well combined. 9. Hydrate the gelatin in a few tablespoons of cold water (just enough to cover it). Let it sit for a few minutes, then melt it over a double boiler until it becomes liquid (be careful not to boil). 10. Incorporate the liquid gelatin into the Finetti cream. Mix well, but don’t overdo it. 11. Add chocolate shavings to the cream and mix briefly. 12. Assembly: Wrap the pan in plastic wrap. Place the cooled base back into the pan. Pour the cream over the base and level it with a spatula. 13. Sprinkle additional chocolate shavings on top, to taste. 14. Refrigerate the pan for at least 1 hour, until the cream sets. Remove and cut with a wide knife dipped in hot water. Why I make this recipe often It's quick to prepare, and I can juggle with what I have in the pantry. The cranberries and walnuts provide a pleasant flavor, and the cream is not fussy. It’s perfect when I want a refreshing dessert that’s different from the classic layered or syrupy cakes. Tips and Variations Tips Use a small pan so the base doesn’t turn out too thin. The gelatin must be completely dissolved; otherwise, there will be granules in the cream. Cut with a well-heated knife for clean slices. The cream must be thick and heavy, not liquid. Substitutions Cranberries can be replaced with raisins or finely chopped dried apricots. You can use another chocolate spread instead of Finetti, if you have it on hand. Walnuts can be substituted with finely ground hazelnuts or almonds. Variations You can add a bit of grated orange zest for flavor in the base. Chocolate shavings can be replaced with chopped chocolate. If you don’t want a cream with gelatin, you can use plain whipped cream mixed with Finetti, but the texture won’t be as firm. Serving Ideas It can be served as a cake with coffee or as a dessert at the end of a meal. It’s suitable cut into small diamond shapes for festive platters. Frequently Asked Questions 1. Can I use liquid cream for whipping? No, the cream must be as thick as possible (at least 20% fat). Liquid cream whips differently and won’t give the same consistency to the cream. 2. If I don’t have cranberries, can I omit them? Yes, but the texture and taste will be slightly different. You can use other dried fruits, or skip them altogether. 3. Do I need to let the base cool completely before adding the cream? Yes, otherwise the cream will melt and not set properly. 4. Is it necessary to add gelatin? If you want a firm cream, yes. Without gelatin, it will be softer and won't slice as nicely. 5. How do I remove the cake from the pan without damaging it? Use plastic wrap under the base. Once it’s cooled, lift the edges and gently remove it. Nutritional Values Approximately, per serving (out of 10 pieces): Calories: 180-200 kcal Protein: 3-4 g Fat: 10-12 g Carbohydrates: 18-20 g These are approximate figures, as values may vary depending on the type of cream and chocolate used. Storage and Reheating Store in the fridge, covered, for up to 3 days. I do not recommend reheating, as the texture of the cream changes. The cake is served cold, directly from the fridge. If left for too long, the base may soften slightly from the cream, but it’s not a major issue.

Sweet diamond cake

Tags

Categories