Nut and cream cake

Name: Nut and cream cake
Ingredients: Base: 9 egg whites; 9 tablespoons of granulated sugar; 6 tablespoons of white flour; 3 tablespoons of ground walnuts; a pinch of salt; a pinch of baking powder. Cream: 200 g of Finetti; 100 g of ground walnuts; 500 ml of liquid cream.

Desert - Nut and cream cake by Henrieta P. - Recipia

Base: We start by separating the egg whites from the yolks, making sure that the bowl in which we will beat the egg whites is perfectly clean and dry. We add a pinch of salt to the egg whites, which will help stabilize the foam. Using an electric mixer, we begin to beat the egg whites at medium speed until they become frothy and start to form soft peaks. It is time to gradually add the granulated sugar, one tablespoon at a time, and continue mixing at high speed. We will notice how the foam becomes shinier and firmer. When we have obtained a stiff meringue that does not fall out of the bowl when turned upside down, we gradually add the ground nuts and sifted flour along with the baking powder. We mix with a spatula, using gentle up-and-down motions to keep the air in the mixture. After we have integrated the dry ingredients, we transfer the mixture to a baking tray lined with parchment paper, leveling it evenly. We place the tray in the preheated oven at 180 degrees Celsius and let the base bake for about 25-30 minutes. It is important to do the toothpick test; if it comes out clean, the base is ready. After removing the base from the oven, we let it cool slightly in the tray, then transfer it to a wire rack to cool completely. While the base cools, we prepare the filling. When the base is still warm, we spread a generous layer of Finetti over the entire surface, making sure it is well distributed. We sprinkle the ground nuts on top to add a crunchy texture and extra flavor. We let the base cool completely so that the Finetti hardens and forms a delicious crust. Once the base has cooled, it is time to add the whipped cream. Well-beaten, it will add a note of freshness and a pleasant contrast of textures. If desired, you can mix some of the whipped cream with cocoa to achieve a darker hue and an intensified flavor. Using a spatula, we spread the whipped cream over the base already covered with Finetti. For an attractive appearance, you can use a piping bag to decorate the base with whipped cream. After finishing the decoration, we let the cake chill in the fridge to cool well; ideally, we should let it rest overnight. This chilling time will allow the flavors to blend perfectly. When you are ready to serve, cut the cake into generous portions and enjoy it with your loved ones. Bon appétit!

Ingredients

Base: 9 egg whites
9 tablespoons of granulated sugar
6 tablespoons of white flour
3 tablespoons of ground walnuts
a pinch of salt
a pinch of baking powder. Cream: 200 g of Finetti
100 g of ground walnuts
500 ml of liquid cream.

Nut and cream cake

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