Sumegi Walnut Cake

Name: Sumegi Walnut Cake - Florica P.
Ingredients: Base: 4 egg whites; 125 g sugar; 100 g ground walnuts; 1 tablespoon of flour; a pinch of salt. Cream: 4 egg yolks; 1 egg; 125 g sugar; 25 g cocoa; 125 g butter (82% fat); 1/2 vial of vanilla essence; a pinch of salt. Glaze: 100 g milk chocolate; 50 g butter; 3 tablespoons of liquid cream. Decor: roasted walnuts.

Desert - Sumegi Walnut Cake by Florica P. - Recipia

This fine, hearty, and flavorful cake is perfect for any occasion, being a true treat for the taste buds. The idea of making a double batch is certainly inspired, considering how quickly it disappears from the table. Let's see how we can prepare this delicious delicacy! First, we take care of the base. In a large bowl, we will mix the egg whites with a pinch of salt, using an electric mixer on high speed. It is essential for the egg whites to become a firm foam, so we gradually add the sugar in 3-4 portions. We continue mixing until we achieve a stiff, glossy meringue that holds well on the mixer blades. In another bowl, we mix the ground nuts with the flour. This combination will add a deep flavor to our cake. Using a spatula, we incorporate the nut and flour mixture into the meringue, being careful to keep the air in the composition. We prepare a large baking tray, ideally using the one from the oven, which we line with baking paper. We spread the meringue evenly in the tray and place it in the preheated oven at medium heat. We let it bake for about 25 minutes, or until the surface becomes firm and lightly browned at the edges. In the meantime, we dedicate ourselves to preparing the cream. In a bowl, we mix with a whisk the egg, egg yolks, sugar, a pinch of salt, and sifted cocoa. This mixture will be cooked in a double boiler, where we need to stir constantly. We will boil until the composition thickens, becoming similar to a velvety pudding. Once it reaches the desired consistency, we take it off the heat and add the soft butter and essence, mixing well to integrate. For the glaze, we will melt the chocolate broken into small pieces together with the cream and butter, also in a double boiler. We carefully mix until homogeneous, obtaining a fine and glossy glaze. Assembling the cake is done with patience. After the base has completely cooled, we cut it into three equal parts vertically. We place the first piece of base on a platter and spread half of the warm cream on top. Next comes the second piece of base, over which we add the remaining cream. Finally, we cover with the third piece of base and pour the chocolate glaze on top. We decorate with roasted and coarsely chopped nuts for an extra texture and flavor. The cake should be left in the refrigerator, ideally overnight, but if you can't resist the temptation, you can cut it after a few hours. It is an absolute delight that you will surely love!

Ingredients

Base: 4 egg whites
125 g sugar
100 g ground walnuts
1 tablespoon of flour
a pinch of salt. Cream: 4 egg yolks
1 egg
125 g sugar
25 g cocoa
125 g butter (82% fat)
1/2 vial of vanilla essence
a pinch of salt. Glaze: 100 g milk chocolate
50 g butter
3 tablespoons of liquid cream. Decor: roasted walnuts.

Sumegi Walnut Cake

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