Nut cake

Name: Nut cake - Iuliana J.
Ingredients: Sponge Cake: 6 eggs; 150 g ground walnuts; 2 tablespoons oil; 40 g flour; 100 g powdered sugar; 1 packet baking powder; 1 teaspoon cinnamon; 2 pinches of salt. Cream: 2 packages of butter; 150 g powdered sugar; 200 g ground walnuts; 1 teaspoon rum essence. Decoration: 100 g cooking chocolate; 50 g butter; 50 ml liquid cream; ground walnuts; whipped cream for decoration.

Dessert - Nut cake by Iuliana J. - Recipia

This walnut cake is made with a light base, featuring walnuts and cinnamon, a simple butter and walnut cream, and is then covered with a chocolate glaze. The base can be sliced into two or three layers, depending on the shape used and how tall it turns out. It's important to let the butter for the cream sit at room temperature in advance so that it mixes easily and evenly. Quick Info Total time: not specified in the original recipe; includes preparation of the base, cooling, assembling, and a few hours in the fridge Preparation time: unspecified Baking time: unspecified; the base is checked using the toothpick test Servings: depend on the size of the pan and the slice served Difficulty: medium Recipe type: walnut cake, butter cream, and chocolate glaze Ingredients Base 6 eggs 150 g ground walnuts 2 tablespoons oil 40 g flour 100 g powdered sugar 1 packet baking powder 1 teaspoon cinnamon 2 pinches of salt Cream 2 packs of butter, left at room temperature a few hours before 150 g powdered sugar 200 g ground walnuts 1 teaspoon rum essence Decoration 100 g cooking chocolate 50 g butter 50 ml liquid cream ground walnuts whipped cream for decoration Preparation Method 1. Preparing the eggs Separate the egg whites from the yolks. Place the yolks in a bowl and mix them for a few minutes with a pinch of salt. Beat the egg whites separately with the other pinch of salt until you obtain a stiff foam. Gradually add the powdered sugar, one tablespoon at a time, mixing well after each addition. Do not add all the sugar at once, as it may destabilize the foam. 2. Preparing the base mixture When the egg whites are firm, add the mixed yolks and carefully incorporate them. Sift the flour together with the baking powder, then add them to the mixture. Add the cinnamon and ground walnuts and mix until the ingredients are evenly distributed. Finally, incorporate the oil, mixing gently. It’s important not to overmix to keep as much air as possible in the egg whites. 3. Baking the base Line a cake pan with parchment paper and pour the mixture into it. Place the pan in the preheated oven and bake until cooked. The original recipe does not specify the temperature and duration of baking, so check with a toothpick. If it comes out clean, without wet batter, the base is done. Remove the base and let it cool completely before slicing. Depending on the shape used and the height of the base, you can cut it into two or three layers. Do not attempt to slice it while warm, as it may break more easily. 4. Preparing the cream The butter should be left at room temperature for a few hours beforehand. Place it in a bowl and mix it with the powdered sugar until you obtain a smooth cream. Add the rum essence and ground walnuts. Mix gently to evenly distribute the walnuts in the cream. The cream should not be treated aggressively after adding the walnuts, as this changes its texture and makes it denser. 5. Assembling the cake Place the first layer of the base on a platter and spread a layer of cream over it. Continue with the next layer and cream, and if you have cut the base into three, repeat the same sequence. Finally, cover the cake with the remaining cream, including the sides. Try to level the surface as much as possible, as the chocolate glaze will be poured over this cream. 6. Preparing the glaze Melt the chocolate, butter, and liquid cream together. Once the mixture is smooth, let it cool slightly. It doesn’t need to be cold, but it should not be poured hot over the butter cream. Pour the glaze over the cake covered with cream and spread it gently with a wide knife. Level the surface as needed, without insisting too much in one spot. 7. Decorating and cooling Decorate the cake to your liking, using ground walnuts and whipped cream for decoration, as indicated in the recipe. Let the cake chill in the fridge for a few hours before serving. During this time, the cream will firm up, the glaze will set, and the layers of the base will be easier to slice. Why I make this recipe often It’s a cake that's perfect when you want a dessert with a clear walnut flavor, without a complicated cream. The base can be cut into two or three layers, so the recipe adapts to the shape in which you bake it. After a few hours in the fridge, it slices more easily and retains its shape well. Tips and Variations Tips The butter for the cream should be soft, at room temperature, not melted. If it is very cold, the cream will be difficult to mix and may remain with pieces of butter. The egg whites should be beaten until stiff before adding the sugar. Sugar should be added gradually, and mixing after each tablespoon helps achieve a stable foam. Flour and baking powder should be sifted together before being added to the mixture. After adding the flour, walnuts, and oil, mix gently without overworking the mixture. The base should be completely cooled before slicing. If it is still warm, the layers may break, and the butter cream may soften when spread. The glaze should be allowed to cool slightly before pouring. If it is too hot, it may soften the cream layer on top. Substitutions The recipe does not offer substitutions for the main ingredients. To maintain the flavor and texture, it is advisable to stick to the quantities of walnuts, butter, chocolate, and liquid cream. If you do not wish to use elaborate decoration, the cake can simply be finished with glaze, ground walnuts, or whipped cream for decoration, all of which are already included in the ingredient list. Variations The simplest variation concerns assembly: the base can be cut into two or three layers. The choice depends on the height achieved after baking and the shape used. You can keep the cake with the edges covered in cream and glaze only on top, or you can spread the glaze over the entire surface covered with cream. The decoration can remain simple, with ground walnuts, or may include whipped cream for decoration. Serving Ideas Serve the cake after it has been in the fridge for a few hours. It slices cleaner when the cream and glaze are well chilled. For uniform portions, use a wide knife and wipe the blade between cuts if the glaze sticks. Frequently Asked Questions 1. Can I cut the base into three layers? Yes. The number of layers depends on how tall the base turned out and the shape in which it was baked. If it is tall enough, you can cut it into three; otherwise, two layers are more suitable. 2. When is the oil added to the base mixture? The oil is added after you have incorporated the yolks, flour with baking powder, cinnamon, and walnuts. Mix gently to avoid losing air from the beaten egg whites. 3. How do I check if the base is baked? Use the toothpick test. If the toothpick comes out clean after being inserted into the base, it is done. The exact time is not mentioned in the original recipe. 4. Why should the butter be left at room temperature? Soft butter mixes more easily with the powdered sugar and forms a uniform cream. Cold butter is difficult to incorporate and may leave chunks in the cream. 5. How long should the cake stay in the fridge? The recipe suggests a few hours. This time is necessary for the cream and glaze to set, and for the base to be cut without the layers slipping. Nutritional Values The values are estimated and cannot be calculated with absolute precision, as the recipe does not specify the weight of a pack of butter or the exact number of servings. For a rough calculation, assuming two standard packs of butter at 200 g each and dividing the cake into 12 slices, one slice may contain approximately: Calories: 600-700 kcal Protein: 8-10 g Carbohydrates: 45-55 g Fats: 45-50 g Values may vary depending on the size of the slice, the amount of glaze left on the dish, and the amount of whipped cream used for decoration. The majority of fats come from butter, walnuts, and chocolate, while powdered sugar and chocolate mainly contribute to the carbohydrate content. Storage and Reheating Store the cake in the fridge, covered, to prevent it from absorbing odors and to keep the cream and glaze firm. It can be served directly cold or after being left at room temperature for a while if you prefer a softer cream. The cake should not be reheated. Reheating would melt the butter cream and chocolate glaze. Tags: walnut cake, cake with whipped cream

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