Venice

Name: Venice - Cleopatra G.
Ingredients: 200 g flour; 120 g butter; 300 g fine sugar; 7 eggs; 1 packet of baking powder; 1 jar of jam; preferably apricot (400 g); 250 g ground walnuts. For the glaze: 200 g dark chocolate (minimum 55% cocoa); 150 ml liquid cream; 50 g butter.

Desert - Venice by Cleopatra G. - Recipia

To prepare this delicious walnut and jam cake, we will start by making the basic dough. In a large bowl, we combine the flour with the baking powder, then add the soft butter, 100 g of sugar, and the egg. We mix the ingredients with a spatula or by hand until we achieve a soft and homogeneous consistency. It is important to ensure that the butter is well incorporated to obtain an even dough. Once we are done, we cover the bowl with plastic wrap and let the dough chill for 15 minutes to firm up a bit and be easier to handle later. Meanwhile, we take care of the walnut cream. In another bowl, we beat the egg whites from the six eggs with 200 g of sugar using an electric mixer until we achieve a stiff and shiny foam. It is essential that the egg whites are well beaten so that the cake has a fluffy texture. Carefully, we add the egg yolks one by one, continuing to mix with wide and gentle movements to avoid losing the air in the mixture. After the yolks are fully incorporated, we add the ground walnuts and homogenize everything until we obtain a uniform and rich composition. After the dough has chilled, we take it out and place it in a baking tray lined with parchment paper. Using our palm, we flatten the dough evenly, ensuring we have a well-distributed base. This technique helps maintain the texture of the dough, as we cannot use a rolling pin. Over the dough, we spread a generous layer of jam, choosing a flavor we like, whether it is apricot, plum, or raspberry, and we make sure it is evenly covered. Then, we carefully pour the walnut mixture over the jam, making sure to distribute it evenly. We place the tray in the preheated oven at 180 degrees Celsius and let the cake bake for about 30 minutes or until the cream is nicely browned on top. The aroma in the oven will be irresistible! After baking, we let the cake cool completely in the tray. While the cake is cooling, we can prepare the chocolate glaze. We break the chocolate into pieces and put it in a bowl. We heat the cream and butter in a saucepan until they reach the boiling point, then we pour the warm mixture over the chocolate in the bowl. We let it sit for 5 minutes, then mix well to obtain a smooth and shiny cream. To achieve perfect cuts, the cake must cool for a few hours or ideally overnight. This will allow the glaze to set slightly, and we will be able to enjoy a cake with a special appearance and taste. Savor each piece of walnut and jam cake, accompanied by a cup of tea or coffee, and let the flavor carry you away!

Ingredients

200 g flour
120 g butter
300 g fine sugar
7 eggs
1 packet of baking powder
1 jar of jam
preferably apricot (400 g)
250 g ground walnuts. For the glaze: 200 g dark chocolate (minimum 55% cocoa)
150 ml liquid cream
50 g butter.

Venice

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