Heart Cake with Almonds and Strawberries

Name: Heart Cake with Almonds and Strawberries
Ingredients: For the base we need: 6 eggs; 5 tablespoons of sugar; 2 tablespoons of flour; 7 tablespoons of ground walnuts; 1 tablespoon of baking powder; a pinch of salt. For the vanilla cream we need: 3 tablespoons of sugar; 350 ml of milk; 2 tablespoons of flour; 1 teaspoon of Bourbon vanilla sugar (or vanilla seeds if you have them); 50 g of butter; a little grated lemon zest. For the syrup we need: 500 ml of water; rum essence to taste; 4 tablespoons of sugar; 1 tablespoon of orange zest (kept in sugar in a jar). For decoration we need: a few strawberries; 200 ml of liquid cream; a few squares of dark chocolate.

Dessert - Heart Cake with Almonds and Strawberries by Rebeca F. - Recipia

Walnut Cake with Vanilla Cream and Toppings of Almonds and Strawberries Total Preparation Time: 1 hour and 30 minutes Baking Time: 30 minutes Servings: 8-10 Calories per Serving: approximately 320 kcal A Sweet Story About Walnut and Almond Cake The cake we will prepare today is not just a dessert; it’s a true declaration of love. Inspired by a passion for simple and natural ingredients, this cake combines a soft walnut base with delicate vanilla cream, topped with fluffy whipped cream and decorated with crunchy almonds and fresh strawberries. It’s perfect for special occasions or simply to treat your family. Ingredients For the Base: - 6 eggs - 5 tablespoons of sugar - 2 tablespoons of flour - 7 tablespoons of ground walnuts - 1 tablespoon of baking powder - A pinch of salt For the Vanilla Cream: - 350 ml of milk - 3 tablespoons of sugar - 2 tablespoons of flour - 1 teaspoon of Bourbon vanilla sugar (or vanilla seeds) - 50 g of butter - Grated zest of one medium lemon For the Syrup: - 500 ml of water - 4 tablespoons of sugar - Rum essence (to taste) - 1 tablespoon of candied orange peel For Decoration: - 200 ml of liquid cream - A few fresh strawberries - Ground almonds (or walnuts, according to preference) - A few squares of dark chocolate (optional) Preparation Steps Step 1: Preparing the Base 1. Separating the Eggs: Start by separating the egg whites from the yolks. Ensure that the bowls you are using are clean to achieve a perfect foam. 2. Beating the Egg Whites: Beat the egg whites with a pinch of salt using a mixer until they form a firm foam. Gradually add the sugar and continue beating until you achieve a glossy and stiff foam. 3. Incorporating the Yolks: Add the yolks one by one, gently folding them in with a spatula or wooden spoon. It’s important not to lose the air in the mixture. 4. Adding the Dry Ingredients: Sift the flour, baking powder, and ground walnuts. Gradually add them to the egg mixture, folding gently to avoid deflating it. 5. Baking the Bases: Pour the mixture into a round baking pan lined with parchment paper and bake at 180°C for 30 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the base is ready. Step 2: Preparing the Syrup 6. Boiling the Syrup: In a saucepan, add water and sugar, then boil for 5 minutes. Remove from heat and add the rum essence and orange peel. Allow to cool. Step 3: Preparing the Vanilla Cream 7. Mixing the Ingredients: In a small saucepan, combine the milk, flour, sugar, and vanilla sugar. Whisk well. 8. Cooking the Cream: Place over low heat, stirring constantly to avoid lumps. When the cream begins to thicken, whisk vigorously for 1-2 minutes, then remove from heat. 9. Finalizing the Cream: Add the butter and lemon zest, mixing until smooth. Allow the cream to cool completely. Step 4: Assembling the Cake 10. Cutting the Bases: Once the base has cooled, cut it into a heart shape. Slice the base horizontally into two layers. 11. Syrup Soaking: Use the syrup to soak each layer of the base, being careful not to make it too wet, but enough to add moisture. 12. Adding the Cream: Spread a layer of vanilla cream on the first base, then cover with the second base and repeat the process. Step 5: Decorating the Cake 13. Whipping the Cream: Whip the liquid cream with a mixer until it becomes firm. Cover the cake with an even layer of whipped cream. 14. Decoration: Cover the edges of the cake with ground almonds and decorate the top with leftover cream, slices of strawberries, and, if desired, drizzles of melted chocolate. 15. Chilling: Place the cake in the refrigerator for at least 1 hour before serving to allow the cream to set and the flavors to meld. Practical Tips - Choosing Ingredients: Use fresh ingredients, especially eggs and milk. The taste of the cake will be significantly influenced by their quality. - Almond Variation: If you love almonds, replace the ground walnuts in the base with ground almonds for a more intense flavor and interesting texture. - Seasonal Fruits: You can experiment with various seasonal fruits for decoration, such as raspberries or blackberries, for a different touch. - Storing the Cake: The cake can be stored in the refrigerator for 2-3 days, but it’s best enjoyed on the day it’s made. Frequently Asked Questions 1. What can I use instead of rum essence? You can use vanilla essence or omit it altogether if you prefer a simpler cake. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the base and syrup, adjusting to your taste. 3. Is it possible to freeze the cake? It is recommended not to freeze the decorated cake, but you can freeze the plain base. Make sure it is well wrapped. Serving the Cake This delicious cake can be served alongside a cup of aromatic coffee or a fruit tea. Additionally, a scoop of vanilla ice cream would add a refreshing note and a pleasant contrast of textures. Conclusion Cooking is an art and, most of the time, an expression of love. This walnut cake with vanilla cream is a wonderful choice to bring smiles to the faces of your loved ones. Don’t forget to enjoy every step of the cooking process and share the joy with those around you! Enjoy your meal!

Heart Cake with Almonds and Strawberries

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