Fluffy cake with nuts

This delicious recipe for yeast dough cake with a walnut filling is perfect for serving on various occasions, from festive meals to gatherings with friends. The preparation process is simple, but it requires a little patience, and the result will definitely be worth the effort.

We start by preparing the dough. In a large bowl, we thoroughly rub 100 g of fat (butter or margarine) with 200 g of flour until we obtain a homogeneous mixture. Then, we add 100 g of sugar, a pinch of salt, and 4 egg yolks. We mix the ingredients well, and in the center of the mixture, we add the yeast, which has been previously activated in 100 ml of warm milk, sweetened with a teaspoon of sugar. This mixture will help the dough rise nicely. We begin to knead, gradually adding warm milk until we obtain a dough that is firm enough and does not stick to our hands.

Once we have obtained the dough, we divide it into two equal parts. Each part will be rolled out into thin sheets, the size of the tray in which we will bake the cake. We place the first sheet in the middle tray, lined with baking paper, and now we take care of the filling. This is prepared by mixing 200 g of ground walnuts with 100 g of sugar and 2 beaten egg whites. The filling should be homogeneous and slightly airy, to give a pleasant texture to the cake.

Once the filling is ready, we pour it evenly over the first sheet of dough. We cover everything with the second sheet, being careful to seal the edges well to prevent the filling from leaking during baking. We cover the tray with a clean cloth and let the cake rise in a warm place, away from drafts, for at least an hour.

After the dough has risen nicely, we beat the remaining 2 egg whites with 50 g of sugar until we obtain a firm foam. This will be spread evenly over the cake, and for an extra flavor, we sprinkle a few ground walnuts on top of the foam. We preheat the oven to 160 degrees Celsius and bake the cake for about 1 hour and 25 minutes, at a low heat, until the foam turns golden and the dough is well baked.

After the cake is baked, we remove it from the oven and let it cool slightly in the tray. Then, using a damp knife, we slice the cake, being careful not to crumble the meringue. It is recommended to cut the cake while it is still warm, but not hot, to obtain beautiful and even slices. Once it has cooled completely, the cake will be even easier to cut and serve. This yeast dough cake with walnut filling will surely become a delicacy appreciated by all who taste it!