Cake with green walnuts and chocolate

Name: Cake with green walnuts and chocolate - Consuela J.
Ingredients: BATTER 4 eggs a pinch of salt 4 tablespoons of sugar 2 tablespoons of oil 4 tablespoons of flour 1 teaspoon of Dr.Oetker baking powder. green walnuts from jam CREAM 1 packe

Dessert - Cake with green walnuts and chocolate by Consuela J. - Recipia

When you have green walnuts in syrup and want to use them in a chocolate dessert, this cake is a simple option. The batter is quickly prepared, baked with the walnuts on top, and then flipped over so that they remain on the surface. The chocolate cream is made with milk, cream, and a packet of Creme Ole, while the final layer consists of whipped cream. You can also add cherries or sour cherries if you want a fruitier flavor. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 35-40 minutes Servings: not specified; the cake can be portioned according to desired size Difficulty: easy Recipe type: fluffy cake with chocolate cream and green walnuts in syrup Ingredients For the base 4 eggs A pinch of salt 4 tablespoons of sugar 2 tablespoons of oil 4 tablespoons of flour 1 teaspoon of baking powder Dr. Oetker Green walnuts in syrup, to taste For the cream 1 packet of chocolate Creme Ole Dr. Oetker 200 ml milk 200 ml cream A little cherry essence Dr. Oetker For the topping 200 ml whipped cream Optional Cherries or sour cherries Preparation method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them with the pinch of salt until frothy. Gradually add the sugar and mix until you achieve a glossy and well-bound foam. It’s important to incorporate the sugar before continuing with the other ingredients. Beat the yolks with the oil, then add them to the beaten egg whites. Gently fold them together without overmixing. 2. Adding the flour Mix the flour with the baking powder and fold them into the batter. Use a spatula and mix with gentle movements until there are no floury spots left. There’s no need to beat after adding the flour. The batter should be homogenized with the spatula to keep it as airy as possible. 3. Baking the base Line a 20 x 30 cm baking pan with parchment paper and pour the batter into the pan. Spread it as evenly as possible. Place the green walnuts in syrup on top of the batter. If they are very soaked in syrup, let them drain a little before placing them on the batter so that the mixture doesn’t become too wet in those areas. Put the pan in the preheated oven and bake the cake at a moderate temperature for 35-40 minutes. The time may vary slightly depending on the oven, so watch for the base to be baked and lightly browned. 4. Flipping and cooling Remove the base from the oven and flip it onto a serving plate so that the walnuts end up on top. Remove the parchment paper and let the base cool. It’s important for the base to be cool before adding the cream. If it’s still hot, the cream may soften and not hold well on the cake. 5. Preparing the chocolate cream In a tall bowl, combine the milk, cream, and a little cherry essence. Add the contents of the chocolate Creme Ole packet. Mix until the cream thickens and becomes homogeneous. Follow the instructions on the packet regarding mixing, as the consistency of the cream depends on the preparation time and the products used. 6. Assembling Spread the chocolate cream over the cooled base and level the surface. Top it with the 200 ml of whipped cream. You can spread it in an even layer or arrange it in simple shapes, depending on how you want the cake to look. If using cherries or sour cherries, they can be added on top of the cream or between the cream and whipped cream. The recipe allows for this variation without changing the basic steps. Why I make this recipe often The cake is made with few ingredients, and the base doesn’t require complicated techniques. The green walnuts in syrup give it a unique texture and pair well with the chocolate cream. The cherry essence and optional fruits add a tart note that balances the cream and chocolate. It’s also a flexible recipe. You can use only walnuts, or walnuts together with sour cherries or cherries, depending on what you have on hand. Tips Let the base cool completely before adding the cream. This is one of the important steps for a cake that can be easily assembled. The green walnuts are placed on the raw batter before baking. After baking, the base is flipped, and they remain visible on the surface. Mix the flour with a spatula, not with a mixer. This way, the batter retains more of the air from the beaten egg whites. The quantity of green walnuts is not specified in the original recipe, so it can be adjusted based on how much syrup you have and how covered you want the surface of the base to be. Substitutions The cherry essence can be omitted if you don’t have it on hand. It is used for flavor, not for changing the cream's structure. Instead of green walnuts in syrup, it is not advisable to use raw regular walnuts without adjusting the recipe, as the original preparation relies on the preserved green walnuts. The cream and the whipped cream on top should be kept separate in terms of quantities: 200 ml goes into the chocolate cream, and another 200 ml, already whipped, is used for the final layer, according to the recipe. Variations You can add cherries or sour cherries. The fruits can be placed on top of the chocolate cream before the whipped cream layer or used just for decoration. For a cake with a more pronounced fruit flavor, you can keep the cherry essence in the cream and add sour cherries at the same time. If you prefer a simpler dessert, just use the green walnuts in syrup. Serving ideas Cut the cake after the cream has set. It can be served plain, with the whipped cream layer on top, or with a few cherries or sour cherries placed on each piece. It’s important for the walnuts to remain on top, as this is the specific appearance of the cake after flipping the base. Frequently asked questions Can the cake be made without cherry essence? Yes. The cherry essence is used for flavor and can be omitted. The cream remains a chocolate cream made with milk, cream, and Creme Ole. When are the green walnuts added? The green walnuts in syrup are placed on the raw batter immediately after the batter has been poured into the pan. They bake together with the base, and after flipping, they end up on top. Can I add sour cherries to the cake? Yes. The recipe mentions that cherries or sour cherries can be used. These can be added on top of the cream, before the whipped cream, or used for decoration. Why does the base need to cool before adding the cream? Cream applied to a hot base can soften and lose its consistency. The base should be allowed to cool so that the layers stay well arranged. How long does the base bake? The indicated baking time is 35-40 minutes at a moderate temperature in a preheated oven. Nutritional values The values are estimates, as the recipe does not specify the quantity of green walnuts in syrup, the exact type of cream used, and the number of servings. If the cake is divided into approximately 12 pieces, a slice may have around 250-350 kcal, depending on the amount of walnuts and the fat content of the cream. The estimate for one slice is: Calories: approximately 250-350 kcal Protein: approximately 5-7 g Carbohydrates: approximately 30-40 g Fats: approximately 12-18 g These values include the base, chocolate cream, and whipped cream, but can vary significantly if more walnuts, cherries, or sour cherries are used. Storage and reheating Store the cake in the refrigerator, covered, as it contains cream and whipped cream. It is recommended to be consumed cold. Storage is suitable for this dessert, but the base and whipped cream can change texture if the cake is left for too long. It should not be reheated. Remove it from the refrigerator and serve directly after slicing.

Cake with green walnuts and chocolate

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