Vanilla cream cake with caramelized nuts

Name: Vanilla cream cake with caramelized nuts
Ingredients: For the sponge: 9 eggs; 18 tablespoons of sugar; 18 tablespoons of milk; 14 tablespoons of flour; 5 tablespoons of cocoa; a pinch of salt; 15 g of baking powder; vanilla essence. For the vanilla cream: 1 liter of milk; 11 tablespoons of cornstarch; 4 egg yolks; 7 tablespoons of sugar; 200 g of 80% fat butter; 250 ml of liquid cream; 1 vanilla pod. Caramelized nuts: 200 g of sugar; 250 g of walnut kernels; 2 teaspoons of instant coffee.

Dessert - Vanilla cream cake with caramelized nuts by Cristina P. - Recipia

Vanilla Cream Cake with Caramelized Nuts I have made this cake several times for holidays or when we have guests over. It doesn't have complicated steps, but it does require a bit of patience and organization. The recipe is adapted from "Bucătăresele Vesele," with slight adjustments to the cream to suit my family's taste. If you have everything prepared in advance, it goes smoothly. Quick Info Total Time: approximately 3 hours (including cooling the cream and assembly) Preparation Time: 1 hour 30 minutes Baking Time: approximately 45 minutes (for the 3 layers) Servings: 20 Difficulty: medium Recipe Type: holiday dessert, suitable for events or festive meals Ingredients Cake (3 layers): 9 eggs 18 tablespoons sugar 18 tablespoons milk 14 tablespoons flour 5 tablespoons cocoa powder a pinch of salt 15 g baking powder vanilla extract Vanilla Cream: 1 liter milk 11 tablespoons cornstarch 4 egg yolks 7 tablespoons sugar 200 g butter (minimum 80% fat) 250 ml heavy cream 1 vanilla pod Caramelized Nuts: 200 g sugar 250 g walnut kernels 2 teaspoons instant coffee Preparation Method 1. Preparing the Vanilla Cream First, I prepare the cream because it needs time to cool. I whisk the egg yolks with sugar until I get a frothy mixture. I add the cornstarch, a bit of cold milk, and the seeds from the vanilla pod. I bring the rest of the milk to a boil, along with the empty vanilla pod. When the milk starts to boil, I remove the vanilla pod and incorporate the egg yolk mixture, stirring vigorously. I put the pot back on medium heat, stirring continuously, until the cream thickens well, a bit thicker than regular pudding. When it's ready, I remove the pot from the heat and add the diced butter. I quickly mix until it melts completely. I cover the cream with plastic wrap, directly on the surface, and let it cool completely. Once the cream is cool, I whip the cold heavy cream until stiff peaks form. I gently mix the vanilla cream, then fold in the whipped cream with a spatula to keep it fluffy. 2. The Cake Layers (3 layers baked separately) I crack the eggs into a large bowl and whisk them with sugar until frothy. I add the milk, salt, vanilla extract, and baking powder. I gradually incorporate the sifted flour, then sift and add the cocoa powder to the mixture. I divide the batter into 3 equal parts. I line a large baking tray (standard size) with parchment paper and grease it with a bit of margarine or butter. I pour the first part of the batter, level it with a spatula, and bake it in the preheated oven at medium temperature (without giving exact numbers, as I don't have them from the source) for about 15 minutes, until the layer is baked. I repeat the same process for the other two layers. I let all of them cool on a rack or on paper. 3. Caramelized Nuts I melt the sugar in a small saucepan over medium heat, stirring only when it starts to melt and turn amber. When the sugar is completely melted and has a uniform color, I add the walnut kernels and mix well to coat all the pieces. I pour everything onto parchment paper and let it cool. Once it has hardened completely, I chop the caramelized walnut pieces in a food processor, along with the instant coffee, until I achieve a medium texture (neither too fine nor too coarse). 4. Assembly I place the first layer on a serving platter or in a large dish. I spread a third of the cream, leveling it with a spatula. I add the second layer, repeat the cream layer, and level it again. I continue with the third layer, spreading the remaining cream on top (I reserve 4-5 tablespoons for the top). After the last layer is thinly covered with cream, I sprinkle the caramelized nuts all over, gently pressing down with my palm to set them. The cake goes in the fridge overnight to allow the layers to settle and the flavors to meld. Why I Make This Recipe Often Because the result is appreciated by everyone at the table, regardless of age. It keeps well for 2-3 days and can be prepared even a day before the event. It's filling and suitable for cutting into small portions, making it efficient for large groups. Tips and Variations Tips Cool both the layers and the cream completely before assembly to prevent them from leaking or softening the layers too much. The caramelized nuts are crunchy on the first day; if you want a more intense effect, sprinkle the nuts just before serving. Do not burn the sugar while caramelizing, as it will impart a bitter taste. If the layers stick, use a long knife to gently detach them from the paper while they are still warm. Substitutes The butter in the cream is not recommended to be replaced with margarine if you want an authentic taste. Vegetable cream can be used, but the final texture and taste will be slightly different. You can use vanilla extract if you don't have a pod, but the flavor will be more subtle. Variations Those who prefer can add raisins to the cream, but it's not essential. Instead of instant coffee, you can use a little instant coffee or omit it if it's for children. The layers can be cut in half for a narrower shape and smaller portions. Serving Ideas Cut into small cubes, it works well on mixed dessert platters. It can be served plain or with a bit of extra whipped cream on the side. Frequently Asked Questions 1. Can I bake all the layers at once? No, the batter is for individually baked layers in a standard tray. If you have multiple identical trays and a spacious oven, it can be attempted, but the temperature and time may vary. 2. Can I use brown sugar for caramelizing? Yes, but the result may have a more intense molasses flavor; not everyone appreciates that. 3. Can I replace the cornstarch in the cream with flour? Cornstarch gives a finer texture. If you use flour, the cream will be denser and "heavier." I recommend cornstarch if you want a light cream. 4. Can the cake be frozen? I do not recommend it; the layers and cream change texture when thawed. 5. How can I cut the cake without it crumbling? After it has chilled overnight, use a long, thin-bladed knife, cleaned after each cut. Nutritional Values Estimated per serving (for 20 servings): Calories: 350-400 kcal Protein: 6-8 g Fat: 18-20 g Carbohydrates: 40-45 g Values may vary depending on the exact ingredients and portion size. The cake is rich, high in fat due to the cream and nuts, but also has carbohydrates from the layers and cream. Storage and Reheating It can be stored in the refrigerator, covered, for up to 3 days. The nuts on top may soften slightly after the first day, but the taste remains good. It does not require reheating and is served cold. Freezing is not recommended.

Vanilla cream cake with caramelized nuts

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