To prepare a delicious cake, we start by carefully weighing the necessary ingredients for the base. In a deep container, we mix the mineral water with the sugar and add lemon or orange zest, depending on preferences. This combination will bring a pleasant fragrance and a note of freshness to the base. After homogenizing, we add the ground walnuts, continuing to mix until we obtain a uniform composition. It is time to incorporate the flour, which has been previously mixed with the baking powder, ensuring that no lumps remain in the dough.
Once we have obtained a composition with a consistency similar to that of pound cake batter, we prepare a cake pan. This is greased with butter and sprinkled with flour or lined with parchment paper to prevent the base from sticking. We carefully pour the composition into the pan and place it in the preheated oven at a medium temperature. The base is ready when a toothpick inserted in the middle comes out clean, indicating it has baked perfectly.
While we wait for the base to cool, we take care of the delicious cream. We prepare a concentrated instant coffee and add gelatin that has been soaked in cold water, letting the mixture cool. Once cooled, we combine this mixture with the pudding powder and use a mixer to whip the cream until it starts to thicken. It is important to put the cream in the fridge to set properly. In the meantime, we toast the nuts and chop them coarsely to add a crunchy texture to our cream.
We prepare a syrup from water, sugar, and lemon or orange zest, which we let boil for a few minutes. Once it has boiled, we remove the syrup from the heat and let it cool, adding rum for extra flavor. When the base has cooled, we cut it in half and begin to soak it with a brush, being careful to also add the citrus peels for an intense flavor.
We prepare the tray in which we baked the cake, lining it with plastic wrap. We place the first layer of base in the tray, followed by a generous layer of cream, and then add the second layer, which has also been soaked. We leave the cake in the fridge to allow the cream to set. After it has set, we remove the cake from the tray, carefully inverting it onto a serving plate. We decorate the cake according to preferences, with nuts or grated chocolate, to give it an appealing look. Enjoy your meal!
Once we have obtained a composition with a consistency similar to that of pound cake batter, we prepare a cake pan. This is greased with butter and sprinkled with flour or lined with parchment paper to prevent the base from sticking. We carefully pour the composition into the pan and place it in the preheated oven at a medium temperature. The base is ready when a toothpick inserted in the middle comes out clean, indicating it has baked perfectly.
While we wait for the base to cool, we take care of the delicious cream. We prepare a concentrated instant coffee and add gelatin that has been soaked in cold water, letting the mixture cool. Once cooled, we combine this mixture with the pudding powder and use a mixer to whip the cream until it starts to thicken. It is important to put the cream in the fridge to set properly. In the meantime, we toast the nuts and chop them coarsely to add a crunchy texture to our cream.
We prepare a syrup from water, sugar, and lemon or orange zest, which we let boil for a few minutes. Once it has boiled, we remove the syrup from the heat and let it cool, adding rum for extra flavor. When the base has cooled, we cut it in half and begin to soak it with a brush, being careful to also add the citrus peels for an intense flavor.
We prepare the tray in which we baked the cake, lining it with plastic wrap. We place the first layer of base in the tray, followed by a generous layer of cream, and then add the second layer, which has also been soaked. We leave the cake in the fridge to allow the cream to set. After it has set, we remove the cake from the tray, carefully inverting it onto a serving plate. We decorate the cake according to preferences, with nuts or grated chocolate, to give it an appealing look. Enjoy your meal!
Ingredients
For the base: 150 g ground walnuts, 100 g sugar, 1 packet of baking powder, 6 tablespoons of flour, 250 ml sparkling water, grated zest of one lemon or orange, rum essence to taste. For the cream: 1 instant chocolate pudding (165 g), 1/2 packet (or one sheet) of gelatin, a good handful of roasted and roughly chopped walnuts, 1/2 teaspoon of instant coffee, sugar to taste (I added about 70 g). For the syrup: 75 ml water, 3-4 tablespoons of sugar, grated zest of an orange or lemon, rum essence to preference.