Nut and vanilla cream cake

Name: Nut and vanilla cream cake - Gherghina B.
Ingredients: Base: 6 egg whites; 6 tablespoons of sugar; 4 tablespoons of flour; 1 teaspoon of baking soda; 1 tablespoon of lemon juice; 10 tablespoons of ground walnuts. Cream: 6 egg yolks; 120 g soft butter (80% fat); 120 g powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons of ground walnuts. Syrup: 200 ml water; 5 tablespoons of sugar; 1 teaspoon vanilla extract. Glaze: 100 g cooking chocolate; 2 tablespoons of oil.

Dessert - Nut and vanilla cream cake by Gherghina B. - Recipia

I made this walnut and vanilla cream cake to celebrate a prize I won, as a sort of reward for myself and my family. It's inspired by the classic Royal cake, but with fewer eggs and a moist, flavorful base. I used a mini chopper for the walnuts, but you can do it by hand; it just takes a bit longer. The cream is dense, with a delicate flavor of vanilla and butter, while the chocolate glaze complements everything without overpowering the flavor of the cake. It's not a complicated cake, but it does require a bit of attention during assembly. Quick Info Total time: about 2 hours, including cooling and assembly Preparation time: 40-50 minutes Baking time: 25-35 minutes, depending on the oven Servings: 10-12 slices (20 cm round pan) Difficulty: medium Recipe type: celebration cake, suitable for special occasions Ingredients Cake: 6 egg whites 6 tablespoons sugar 4 tablespoons flour 1 teaspoon baking soda 1 tablespoon lemon juice 10 tablespoons ground walnuts Cream: 6 egg yolks 120 g soft butter (minimum 80% fat) 120 g powdered sugar 1 teaspoon vanilla extract 2 tablespoons ground walnuts Syrup: 200 ml water 5 tablespoons sugar 1 teaspoon vanilla extract Glaze: 100 g cooking chocolate 2 tablespoons oil Instructions 1. Prepare the cake. Place the egg whites in a clean bowl and beat them until stiff peaks form. Gradually add the sugar, one tablespoon at a time, and mix until you achieve a glossy meringue that holds its shape. Sift in the flour, then add the baking soda mixed with lemon juice. Gently fold in from the bottom up to avoid deflating the mixture. Finally, add the ground walnuts gradually, mixing with a spatula. 2. Grease a round pan (20 cm in diameter) with butter and dust it with flour. Pour in the batter, level it, and place it in a preheated oven at 180°C. The cake is done when it passes the toothpick test, which takes about 25-35 minutes depending on the oven. Remove the cake from the pan and let it cool completely on a wire rack. 3. Prepare the cream. Place the egg yolks and powdered sugar in a heatproof bowl over a double boiler. Continuously whisk until the mixture thickens slightly and lightens in color. Remove from heat and let cool. 4. Beat the soft butter with a mixer until creamy. Gradually incorporate the cooled egg yolk mixture, mixing on low speed. Add the vanilla extract and ground walnuts. Mix briefly just to combine. 5. For the syrup, bring the water and sugar to a boil. Once the sugar has dissolved and the mixture starts to simmer, remove from heat, add the vanilla extract, and let it cool. 6. For the glaze, break the chocolate into small pieces and melt it with the oil in a double boiler. Stir until smooth. Remove from heat and let it sit for 3-4 minutes to cool slightly. 7. Assembly: Cut the completely cooled cake into 3 equal layers. Place the first layer on a serving platter, soak it moderately with syrup, spread one-third of the cream, and level it. Continue with the second layer, syrup, and cream. Place the final layer, soak it, and spread the remaining cream on top if there is any left. Pour the warm (not hot) chocolate glaze over the cake and let it spread evenly. 8. Allow the cake to sit at room temperature or in a cool room, but not in the fridge, to keep the cream smooth. Why I Make This Recipe Often This is the kind of cake I prepare for birthdays or when I want something classic with simple ingredients. It can be made a day in advance and doesn’t require complicated decoration. The cake stays moist from the syrup, and the cream has a perfect texture and doesn’t harden too much when kept outside. I love it for the balance between the walnuts, the vanilla cream, and the thin chocolate glaze. Tips and Variations Tips 1. For the cake, fold the ingredients in gently from the bottom up to incorporate them; otherwise, the meringue may deflate. 2. When making the cream over the double boiler, do not increase the heat too much; otherwise, the egg yolks may curdle. 3. Use butter with at least 80% fat; otherwise, the cream will be less stable. Substitutions 1. Walnuts can be substituted with ground hazelnuts, but the flavor will be different. 2. Powdered sugar for the cream can also be made at home if you don’t have any on hand. 3. Vanilla extract can be replaced with essence, but don’t use too much. Variations 1. You can add a thin layer of apricot jam between the layers for a tangy note. 2. If you want a thicker glaze, use 150 g of chocolate. 3. For decoration, you can sprinkle ground walnuts or chocolate flakes on top. Serving Ideas The cake is easiest to slice with a knife dipped in warm water. It pairs well with coffee or as a dessert after a festive lunch. It can be served plain, without additional toppings. Frequently Asked Questions 1. Can I use a larger pan? Yes, but the cake will be thinner. If you still want 3 layers, double the quantities or adjust the baking time. 2. Can it be made a day in advance? Yes, I actually recommend preparing it 6-12 hours ahead. The flavors meld, and the cake soaks up the syrup better. 3. How do I keep the cake from hardening the cream? Store it in a cool room, covered with a lid or foil, but not in the fridge. The buttercream hardens too much when cold. 4. Can I use a different type of chocolate for the glaze? Milk chocolate works too, but the texture and sweetness will be different. I prefer dark or cooking chocolate for balance. 5. Can the cake be frozen? I do not recommend it, as the buttercream and egg yolks do not maintain their texture after thawing. Nutritional Values Approximately, a slice from 12 servings has around 340-360 kcal. Protein: 5-6 g Carbohydrates: 36-40 g Fats: 20-22 g These values are estimates and may vary depending on how much cream you use for each layer and how thickly you slice it. Storage and Reheating The cake stores well at room temperature in a cooler room, loosely covered with foil or in a container with a lid. Do not keep it in the fridge, as the cream will harden too much and lose its ideal texture. It’s best consumed within 2-3 days. Do not reheat or freeze.

Nut and vanilla cream cake

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