Nut cake with chocolate cream and red fruits
Nut and Chocolate Cream Cake with Red Fruit Jelly Preparation time: 30 minutes Baking time: 20-25 minutes Total time: 55 minutes Number of servings: 12 Who doesn't love a decadent cake that combines the rich flavors of chocolate with the freshness of red fruits? This nut and chocolate cream cake recipe, accompanied by a red fruit jelly, is a true feast for the senses. Inspired by the talent of Simona Callas, this recipe blends tradition with innovation, offering you an unforgettable culinary experience. Let's discover together how to transform simple ingredients into a magnificent dessert! Ingredients needed: For the base: - 3 whole eggs - 2 egg whites - 150 g sugar - 100 g sifted flour - 100 g ground walnuts (toasted) - Zest and juice of one lemon - A pinch of salt For the chocolate cream: - 200 ml liquid cream - 200 g dark chocolate (58% cocoa) - 100 g mascarpone For the red fruit jelly: - 500 g strawberries and blackberries (you can also use other berries) - 8 tablespoons sugar - 2 tablespoons cornstarch - 30 ml water - A packet of cinnamon sugar For the syrup: - 2 tablespoons sugar - 100 ml water For decoration: - Stars, colored sugar dots, melted chocolate (optional) Step-by-step preparation: 1. Preparing the base Start by preheating the oven to 180°C. Prepare a 24 cm cake pan by lining it with parchment paper. This step is essential to ensure the cake releases easily after baking. 2. Egg yolk cream Separate the egg yolks from the whites. In a bowl, mix the 3 yolks with 25 g of sugar and the lemon zest using a mixer until you achieve a smooth and fluffy cream. It is important not to rush this step, as aerating the mixture will contribute to the final texture of the base. 3. Whip the egg whites In another bowl, add a pinch of salt to the 5 egg whites (the 3 from the whole eggs plus the 2 additional ones). Whip them until a firm foam forms. Gradually add 125 g of sugar, continuing to mix until you achieve a stiff and glossy meringue. A useful trick is to check if the meringue is ready by turning the bowl upside down; if it doesn't spill, you've achieved the right consistency! 4. Combining the ingredients Gently fold the yolk cream into the egg white meringue, alternating with the sifted flour. Use a spatula to make slow movements from top to bottom, so as not to lose the air in the meringue. Finally, add the toasted and ground walnuts, mixing again carefully. 5. Baking Pour the mixture into the prepared pan and level the surface with a spatula. Bake in the preheated oven for 20-25 minutes, or until the base is golden and passes the toothpick test - it should come out clean. 6. Cooling After baking, leave the cake in the oven with the door slightly open for a few minutes, then transfer it to a wire rack to cool completely. This step helps prevent the layers from cracking. 2. Preparing the chocolate cream In a saucepan, heat the liquid cream until it reaches boiling point, then add the chocolate cut into small pieces. Stir until completely melted and you obtain a smooth cream. Let the mixture cool, then incorporate the mascarpone, one tablespoon at a time, until well blended. This cream will add a richness of flavors to your cake. 3. Preparing the red fruit jelly Place the strawberries and blackberries in a saucepan with the sugar and let them boil over medium heat. After a few minutes, when the fruits soften, puree them with a blender. Strain the mixture to remove the seeds, then return it to the saucepan. Add the cornstarch dissolved in 30 ml of water and the cinnamon sugar. Boil the mixture, stirring constantly, until it thickens. This will add a note of freshness to your cake. 4. Preparing the syrup Caramelize 2 tablespoons of sugar in a small saucepan until golden, then add 100 ml of water. Stir until the sugar completely melts. This syrup will add moisture and flavor to the layers. Assembling the cake: 1. Cut the cake base into three equal parts. 2. Start assembling with the first part of the base, generously soaking it with the sugar syrup. 3. Add a layer of chocolate cream, followed by a layer of red fruit jelly. 4. Repeat the process with the second part of the base, soaking and adding cream and jelly. 5. Finally, place the last part of the base, soak it, and cover it with the remaining chocolate cream, smoothing the surface well. Decoration: To add a touch of charm to the cake, coat the edges with melted chocolate and decorate it with stars and colored sugar dots. This final touch will transform the cake into a true work of art. Serving suggestions: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a contrast of textures. You can accompany the dessert with a fruit tea or a sweet wine to complete the gastronomic experience. Nutritional benefits: This cake is not only delicious but also packed with nutrients. Nuts are an excellent source of healthy fats and proteins, while red fruits provide valuable antioxidants. Cream and chocolate offer a boost of energy, ideal for indulging your senses on a special day. Frequently asked questions: - Can I use other fruits for the jelly? Absolutely! You can experiment with raspberries, blueberries, or even peaches, depending on your preferences. - How can I make the cake less sweet? You can reduce the amount of sugar in the cream and jelly or opt for chocolate with a higher cocoa percentage. - Can the cake be stored in the fridge? Yes, the cake stores well in the fridge, covered, for 3-4 days. Make sure it is well sealed to prevent drying out. In conclusion, this nut and chocolate cream cake with red fruit jelly is a recipe that blends tradition with innovation, bringing a touch of joy to every slice. Whether you prepare it for a special occasion or simply to indulge yourself, it is a dessert that will not disappoint. Enjoy!
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