The first things we will do are to divide the walnut into four equal portions, that is, into four containers of 250 g each. We will also separate the eggs: for the delicious cream, we will keep 12 whole yolks, and for the layers, we will use 6 egg whites in one bowl and 6 egg whites in another bowl. It is important to be well organized, as this recipe will involve several stages that require attention and patience.
To ensure that the second cream has time to thicken and cool, we will start by preparing it. In a bowl, the yolks will be whisked with 10 tablespoons of sugar, mixing vigorously until they lighten in color and the sugar dissolves completely. This process is essential for obtaining a smooth and creamy cream. In a saucepan, we will caramelize the remaining sugar, being careful not to burn it. Once the sugar has taken on a golden hue, we add the margarine and turn off the heat, continuously stirring until the margarine is completely dissolved.
After achieving a homogeneous mixture, we add the yolks whisked with sugar and the finely chopped walnut. We mix everything over low heat, continuing to stir until the cream begins to thicken. Finally, we add the rum essence, which will provide an unmistakable flavor, and let the cream cool.
In the meantime, we take care of the layers. We will divide the ingredients into two since we want to obtain two delicious layers. In a bowl, we beat the 6 egg whites with a pinch of salt and 200 g of sugar until we obtain a firm and glossy meringue. Then, we add the chopped walnut, both finely and in larger pieces, and mix carefully. Subsequently, we integrate the flour mixed with baking powder, and finally, we add the vanilla sugar for extra flavor.
The resulting mixture is poured into a round baking pan greased with a little oil; I used a pan with a diameter of 35 cm. We bake the first layer, and after it is ready, we take care of the second one. While the second layer is baking, we start on the first cream.
For the first cream, we melt the white chocolate in a bowl with a little oil, being careful not to burn it. After the chocolate has melted, we let it cool slightly. In the meantime, we also prepare the syrup: we caramelize a little sugar, then add water and rum essence, adjusting to taste.
After the first layer has cooled, we place it on a round tray and generously soak it. Over it, we pour the white chocolate, followed by the walnut cream. Then, when the second layer is ready and has cooled, we place it on top as well, soaking it in turn. The cake can be decorated according to preferences: I chose to add whipped cream, but the options are endless, from fresh fruits to grated chocolate or nuts. This cake is not just a dessert, but a true culinary masterpiece that will impress any guest.
To ensure that the second cream has time to thicken and cool, we will start by preparing it. In a bowl, the yolks will be whisked with 10 tablespoons of sugar, mixing vigorously until they lighten in color and the sugar dissolves completely. This process is essential for obtaining a smooth and creamy cream. In a saucepan, we will caramelize the remaining sugar, being careful not to burn it. Once the sugar has taken on a golden hue, we add the margarine and turn off the heat, continuously stirring until the margarine is completely dissolved.
After achieving a homogeneous mixture, we add the yolks whisked with sugar and the finely chopped walnut. We mix everything over low heat, continuing to stir until the cream begins to thicken. Finally, we add the rum essence, which will provide an unmistakable flavor, and let the cream cool.
In the meantime, we take care of the layers. We will divide the ingredients into two since we want to obtain two delicious layers. In a bowl, we beat the 6 egg whites with a pinch of salt and 200 g of sugar until we obtain a firm and glossy meringue. Then, we add the chopped walnut, both finely and in larger pieces, and mix carefully. Subsequently, we integrate the flour mixed with baking powder, and finally, we add the vanilla sugar for extra flavor.
The resulting mixture is poured into a round baking pan greased with a little oil; I used a pan with a diameter of 35 cm. We bake the first layer, and after it is ready, we take care of the second one. While the second layer is baking, we start on the first cream.
For the first cream, we melt the white chocolate in a bowl with a little oil, being careful not to burn it. After the chocolate has melted, we let it cool slightly. In the meantime, we also prepare the syrup: we caramelize a little sugar, then add water and rum essence, adjusting to taste.
After the first layer has cooled, we place it on a round tray and generously soak it. Over it, we pour the white chocolate, followed by the walnut cream. Then, when the second layer is ready and has cooled, we place it on top as well, soaking it in turn. The cake can be decorated according to preferences: I chose to add whipped cream, but the options are endless, from fresh fruits to grated chocolate or nuts. This cake is not just a dessert, but a true culinary masterpiece that will impress any guest.
Ingredients
Layers: Two separate layers will be made, the ingredients below are for both portions (these will be divided into two equal amounts) 12 egg whites 400 g sugar 500 g walnuts 6 tablespoons flour 2 packets baking powder (one for one layer, the other for the other) vanilla sugar with rum flavor a pinch of salt The first cream: 400 g white chocolate 5 tablespoons oil The second cream: 12 egg yolks 400 g margarine 500 g walnuts 20 tablespoons sugar rum essence The syrup: sugar water rum essence Optionally, it can be decorated with whipped cream.