Nut and Biscuit Cake

Name: Nut and Biscuit Cake
Ingredients: 9 tablespoons of sugar; 2 whole eggs; 2 tablespoons of honey; 2 tablespoons of oil; 1 teaspoon of baking soda dissolved in a little lemon juice; 9 tablespoons of ground walnuts; flour as needed (300-350g). Cream: 500 ml of milk; 2 tablespoons of semolina; 2 packets of vanilla sugar; 1 package; 100 ml of whipped cream; 2 packets of biscuits; 100 ml of brewed coffee; 200 g of sugar.

Dessert - Nut and Biscuit Cake by Eliza I. - Recipia

Nut and Biscuit Layer Cake – A Sweet Delight for Special Moments Preparation Time: 30 minutes Baking Time: 30 minutes Total Time: 1 hour Servings: 12 Who doesn’t love a homemade cake, bursting with flavors and textures that blend perfectly? The nut and biscuit layer cake is an inspired choice for any occasion, from birthdays to family gatherings or simply to indulge your taste buds. This recipe will not only delight your senses but also transport you back to a world filled with pleasant childhood memories, when our grandmothers spoiled us with special treats. Ingredients For the layers: - 9 tablespoons of sugar - 2 whole eggs - 2 tablespoons of honey - 2 tablespoons of oil - 1 teaspoon of baking soda (dissolved in a little lemon juice) - 9 tablespoons of ground walnuts - Flour as needed (approximately 300-350 g) For the cream: - 500 ml of milk - 2 tablespoons of semolina - 2 packets of vanilla sugar - 1 stick (margarine) - 100 ml of whipped cream - 2 packs of biscuits - 100 ml of brewed coffee - 200 g of sugar For decoration: - Grated chocolate or chocolate candies (optional) Step-by-Step Instructions Step 1: Preparing the Layers 1. Mix Ingredients: In a large bowl, add the 9 tablespoons of sugar, eggs, honey, oil, and the baking soda dissolved in lemon juice. Mix well with a wooden spoon or whisk until you achieve a smooth mixture. 2. Add Walnuts: Incorporate the 9 tablespoons of ground walnuts, stirring continuously. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. 3. Form Layers: Divide the dough into two equal parts. Spread each part by hand onto a greased baking tray. Do not use a rolling pin, as this will maintain the fine and delicate texture of the layers. 4. Bake the Layers: Preheat the oven to 180°C. Bake the layers on the back of the tray for about 10-15 minutes, or until they turn slightly golden. Allow them to cool completely. Step 2: Preparing the Cream 1. Boil the Milk: In a saucepan, bring 500 ml of milk to a boil along with 200 g of sugar and the 2 packets of vanilla sugar. 2. Add Semolina: Once the milk is boiling, gradually add the semolina, stirring constantly to avoid lumps. Continue to stir until the cream thickens. Then, let the mixture cool. 3. Incorporate Margarine: After the cream has cooled, add the margarine whipped until fluffy. Mix well until everything is homogeneous. 4. Whip the Cream: In another bowl, whip the cream until it becomes firm and fluffy. Gently fold the whipped cream into the semolina cream using a spatula to preserve the lightness of the mixture. Step 3: Assembling the Cake 1. Prepare the Biscuits: In a bowl, pour the brewed coffee and dip the biscuits in it one by one, being careful not to make them too soft. 2. Delicious Layers: In a tray or on a serving platter, place the first walnut layer. Spread half of the semolina cream over the layer. Add a layer of coffee-soaked biscuits, followed by the other half of the cream. Top with the second walnut layer. 3. Decoration: On top, you can add whipped cream and, if desired, grated chocolate or chocolate candies for a festive look. Step 4: Cooling and Serving Allow the cake to cool at room temperature, then refrigerate it for a few hours, preferably overnight, to let the flavors develop and set properly. Serving Suggestions This nut and biscuit layer cake pairs perfectly with a cup of tea or aromatic coffee. You can also serve it with a scoop of vanilla ice cream for a delightful contrast of textures and flavors. Practical Tips - Walnuts: Ensure the walnuts are fresh and finely ground for an intense flavor. - Coffee: You can use espresso for a stronger taste, but if you prefer, you can opt for a decaffeinated version. - Variations: Instead of biscuits, you can try adding pieces of fresh fruit or raisins for an extra burst of flavor. Nutritional Benefits This cake offers a combination of carbohydrates from the biscuits and healthy fats from the walnuts, making it a good source of energy. Walnuts are rich in antioxidants and omega-3 fatty acids, while semolina adds a fiber boost. Frequently Asked Questions - *Can I use another type of nut?* Yes, you can substitute walnuts with almonds or hazelnuts, depending on your preferences. - *Can the cake be frozen?* Yes, this cake can be frozen, but it is advisable to keep it without whipped cream on top to maintain its optimal texture. This nut and biscuit layer cake recipe is not just a dessert; it’s a true culinary experience that brings smiles to the faces of your loved ones. Give it a try and let your imagination soar in the kitchen!

Nut and Biscuit Cake

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