Nut and lemon cream cake

Name: Nut and lemon cream cake - Petruta B.
Ingredients: For the white cake: 5 eggs; 100 g sugar; 3 tablespoons oil; 5 tablespoons flour; 1 teaspoon baking powder; 1 teaspoon vanilla sugar. For the walnut cake: 5 egg whites; 100 g sugar; 1 tablespoon black cocoa; 2 tablespoons flour; 200 g ground walnuts; 1 teaspoon baking powder; 1 teaspoon vanilla sugar. For the cream: 5 egg yolks; 100 g sugar; 500 ml milk; 2 tablespoons starch; 1 lemon; 250 ml whipping cream; 1 tablespoon powdered sugar; 1 stabilizer for whipped cream.

Dessert - Nut and lemon cream cake by Petruta B. - Recipia

Walnut Cake with Lemon Cream - a sweet and refreshing delicacy that combines amazing textures and flavors. This cake is perfect for any occasion, whether you’re preparing for a party with friends, celebrating holidays, or simply want to treat yourself after a long day. I invite you to discover the simple steps and ingredients needed to create this divine dessert. Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 1 hour and 15 minutes Servings: 12 Ingredients needed for Walnut Cake with Lemon Cream For the white sponge: - 5 eggs - 100 g sugar - 3 tablespoons oil - 5 tablespoons flour - 1 teaspoon baking powder - 1 teaspoon vanilla sugar For the walnut sponge: - 5 egg whites - 100 g sugar - 1 tablespoon unsweetened cocoa powder - 2 tablespoons flour - 200 g ground walnuts - 1 teaspoon baking powder - 1 teaspoon vanilla sugar For the lemon cream: - 5 egg yolks - 100 g sugar - 500 ml milk - 2 tablespoons cornstarch - Juice of 1 lemon - 250 ml heavy cream - 1 tablespoon powdered sugar - 1 stabilizer for whipped cream Preparation steps 1. Preparing the white sponge - Start by separating the eggs. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar. Continue mixing until you achieve a glossy, thick meringue that holds peaks. - In another bowl, mix the egg yolks with the 3 tablespoons of oil until creamy. Gently fold them into the egg white mixture using a spatula, making sure to mix with an up-and-down motion. - Add the flour mixed with baking powder, continuing to fold gently to avoid losing air in the batter. - Pour the mixture into a baking tray lined with parchment paper and bake at medium heat (180°C) for about 20 minutes. - Once baked, remove the sponge from the oven and let it cool on a wire rack. 2. Preparing the walnut sponge - In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Continue adding the sugar, mixing until you achieve a firm meringue. - In another bowl, mix the flour with baking powder, cocoa powder, and ground walnuts. Gently fold the dry ingredients into the meringue using the same spatula technique. - Pour the mixture into the same tray used for the white sponge (make sure it's well lined with parchment paper) and bake for 20-25 minutes. Remove from the oven and let it cool on a wire rack. 3. Preparing the lemon cream - In a bowl, mix the egg yolks with the sugar until you achieve a light-colored cream. Add the cornstarch and mix again until the mixture is smooth. - Gradually pour in the milk, continuing to mix until the mixture is uniform. Then, place the bowl over low heat or in a double boiler, stirring continuously until it thickens, similar to a pudding. - Once the cream has thickened, remove it from the heat and let it cool. After it has completely cooled, add the lemon juice and mix well. - Whip the heavy cream until it begins to thicken, then add the powdered sugar and stabilizer, continuing to mix until firm. - Gently fold the whipped cream into the cooled lemon cream. 4. Assembling the cake - Cut each sponge in half lengthwise, resulting in four long layers. - Use one of the walnut layers to make cake pops, as you won’t need it for the main cake. - Between the remaining layers, spread the lemon cream, reserving a few tablespoons for decoration. Refrigerate the cake for at least an hour to allow the cream to set. - Once chilled, slice the cake as desired and decorate with the remaining cream. Practical tips and tricks - Ensure all ingredients are at room temperature before starting. This helps achieve a fluffier sponge. - For an even more intense flavor, you can add grated lemon zest to the lemon cream. - If you want to customize the cake, you can add chocolate chips or dried fruits to the lemon cream. - Serve the cake with a berry sauce or a scoop of vanilla ice cream for a delicious contrast. Nutritional benefits This cake offers a combination of protein from the eggs, healthy fats from the walnuts, and calcium from the milk, making it a better choice compared to other desserts filled with refined sugar. Additionally, lemon provides a boost of vitamin C, beneficial for the immune system. Frequently asked questions: - Can this cake be frozen? Yes, the cake can be frozen, but it is recommended not to freeze the lemon cream; instead, prepare it fresh before serving. - Can I substitute the walnuts with another ingredient? Yes, you can use ground almonds or pistachios for a different variation, but make sure the chosen ingredient complements the lemon flavor. - How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days in an airtight container to maintain freshness. A walnut cake with lemon cream is more than just a dessert; it’s a culinary experience that combines sweetness and acidity, offering each bite a touch of indulgence. So, let’s get cooking!

Nut and lemon cream cake

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