Walnut and sour cream cake

Name: Walnut and sour cream cake - Veta C.
Ingredients: Base: 6 medium eggs (I used free; range chicken eggs) 150 g sugar 250 g walnut (ground) a pinch of salt 2 tsp pomelo powder/lemon zest (optional) Cream: 200 g whipping cream (30% fat; Pilos) 190 g 12% fat cream (Casa Buna; I used) 60 g sugar 60 g whole walnuts 5 g gelatin granules (Dr. Oetker) 25 ml water Decoration: 120 g chocolate glaze walnut

Dessert - Walnut and sour cream cake by Veta C. - Recipia

Nut and Sour Cream Cake: An Unforgettable Delicacy If you're looking for a quick and elegant dessert, the nut and sour cream cake is the perfect choice. This recipe is a refined combination of light layers, delicate cream, and rich flavors, all blended to create a culinary treat that won't go unnoticed. Over time, nut cakes have been appreciated for their crunchy texture and intense flavor, often served on special occasions or parties. Here's how you can prepare this delicacy step by step to impress family and friends. Preparation time: 20 minutes Baking time: 8 minutes Total time: 3 hours and 28 minutes (including cooling time) Number of servings: 12 Ingredients For the Base - 6 medium eggs (ideally from free-range hens for a richer taste) - 150 g sugar - 250 g walnut kernels (ground) - A pinch of salt - 2 teaspoons pomelo powder or lemon zest (optional, but recommended for added flavor) For the Cream - 200 g whipping cream (30% fat) - 190 g sour cream (12% fat) - 60 g sugar - 60 g walnut kernels (whole) - 5 g gelatin granules - 25 ml water For Decoration - 120 g chocolate glaze - Walnut kernels (for decoration) Step by Step 1. Preheat the oven Start by preheating the oven to 210 degrees Celsius. This will ensure even and quick baking of the base. 2. Separate the eggs Separate the egg whites from the yolks. It's essential for the egg whites to be beaten well to achieve a fluffy base. 3. Beating the egg whites In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until frothy. Then, gradually add the sugar while continuing to mix until the mixture becomes glossy and the sugar is completely dissolved. This is the secret to an airy base! 4. Incorporating the yolks Add the yolks to the egg white mixture and mix gently until fully incorporated. Avoid overmixing, as you want to retain the air in the egg whites. 5. Adding dry ingredients Start incorporating the ground walnut kernels and, if you choose, the pomelo powder or lemon zest. Use a spatula and mix with gentle movements to avoid losing air in the mixture. 6. Baking the base Pour the mixture into a standard baking tray (39x35 cm), lined with parchment paper. Spread it evenly and shake the tray gently before placing it in the oven for 8 minutes. Check if it's baked by inserting a toothpick in the center – if it comes out clean, the base is ready. 7. Cooling the base Once the base is baked, remove the tray from the oven and let it cool for 5 minutes. Then, carefully peel the base off the parchment paper and let it cool completely on a wire rack. 8. Cutting the base Trim the edges of the base for a uniform appearance. Cut it into two uneven pieces (for example, 18 cm and 10 cm wide), being careful to cut through the parchment paper as well. Preparing the Cream 1. Toasting the walnut kernels Toast the walnut kernels in a pan or in the oven for a few minutes until golden and aromatic. Then, let them cool and chop coarsely. 2. Hydrating the gelatin Hydrate the gelatin in water and dissolve it in a double boiler. Let it cool slightly before adding it to the cream. 3. Whipping the cream In a bowl, mix the whipping cream with the sugar until fluffy. Then, add the regular sour cream and the hydrated gelatin, continuing to mix until well combined. The result should be an airy and smooth cream. Assembling the Cake 1. Preparing the mold Place the larger piece of base, along with the parchment paper, in a loaf pan. This will help maintain the shape. 2. Adding the cream Pour half of the cream over the base, add the toasted walnut kernels, and then the rest of the cream. Cover with the smaller piece of base. 3. Cooling Place the cake in the refrigerator for at least 3 hours, but ideally leave it overnight to set well. 4. Finalizing After it has cooled, remove the pan from the refrigerator. Place a plate on top of the pan and carefully invert the cake. Remove the parchment paper and trim the ends for a nice appearance. Decorate with chocolate glaze and walnut kernels. Suggestions and Tips - Variations: You can experiment with different nuts, such as almonds or hazelnuts, to achieve different flavors. You can also add a splash of vanilla essence to the cream for an extra flavor boost. - Serving: This cake pairs perfectly with a cup of coffee or tea, making it ideal for a relaxing afternoon. Add a dollop of whipped cream on top and some fresh fruit pieces for a pleasant contrast. - Frequently Asked Questions: - Can I use another type of sour cream? Yes, but make sure that the whipping cream has a sufficient fat content to achieve an airy texture. - How can I avoid breaking the base? Work carefully when peeling the base off the parchment paper and ensure it is completely cooled before cutting. Nutritional Benefits The nut and sour cream cake is not only delicious but also packed with nutrients. Nuts are an excellent source of antioxidants, omega-3 fatty acids, and protein, contributing to heart health and maintaining a balanced diet. Additionally, sour cream provides calcium and essential vitamins. In conclusion, this nut and sour cream cake is an ideal choice for anyone looking to add a touch of sweetness to their life. With simple ingredients and an easy preparation process, you can enjoy a savory dessert that will delight everyone. So, put on your apron, prepare your ingredients, and let your creativity shine in the kitchen!

Category: Dessert Author: Veta C. Views: 1 Date: 04.10.2024

Facebook Pinterest

Categories