Duo walnut cake with diplomat cream

Name: Duo walnut cake with diplomat cream
Ingredients: 4 eggs; 1 pinch salt; 4 tablespoons sugar; 3 tablespoons flour; 5 tablespoons ground walnuts; 3 tablespoons sugar; 30 ml water; 1/2 teaspoon rum essence; 200 g mascarpone; 200 g Duo cocoa-hazelnut spread; 100 ml whipping cream; 5 eggs; 200 g sugar; 30 g powdered gelatin; 150 ml cold water; 300 ml whipping cream; 125 g raspberries; 2 red peaches (300 g); 100 g chocolate; 100 ml whipping cream

Dessert - Duo walnut cake with diplomat cream by Mona C. - Recipia

Duo walnut cake with diplomat cream layers syrup-soaked walnut sponge with diplomat cream and cocoa-hazelnut mascarpone cream. It’s turned out of a bowl with raspberries and peaches inside, then decorated with whipped cream and chocolate. I cut it into narrow slices and serve it cold, once the cream has set well. Prep: 50 minutes. Cook: 41 minutes. Rest: 5 hours. Total time: 6 hours and 31 minutes. Servings: 10. Approximately 650 kcal and 13 g protein per serving.

Ingredients

For the walnut sponge

4 eggs
1 pinch salt
4 tablespoons sugar
3 tablespoons flour
5 tablespoons ground walnuts

For the syrup

3 tablespoons sugar
30 ml water
1/2 teaspoon rum essence

For the mascarpone cream

200 g mascarpone
200 g Duo cocoa-hazelnut spread
100 ml whipping cream

For the diplomat cream

5 eggs
200 g sugar
30 g powdered gelatin
150 ml cold water
300 ml whipping cream
125 g raspberries
2 red peaches (300 g)

For decorating

100 g chocolate
100 ml whipping cream

Preparation

1. Preheat the oven to 180°C and grease an 18 cm cake tin, then dust it with flour. Beat the egg whites with a pinch of salt until stiff, add the sugar and beat until you have a firm meringue. Fold in the yolks, then the flour and ground walnuts. Pour the mixture into the tin and bake for 25 minutes, until the sponge has risen and passes the toothpick test. 2. Leave the sponge to cool for an hour, then cut it into four layers. 3. To make the syrup, caramelize the sugar for 3 minutes, until amber-colored. Pour in the water and boil for another 2 minutes, until the caramel dissolves. Take the saucepan off the heat and add the rum essence. 4. Whip the cream and mix it with the mascarpone and Duo spread. Set aside 2 tablespoons for decorating. 5. Leave the gelatin to bloom in the cold water for 10 minutes. Mix the eggs with the sugar in a bowl set over a pan of simmering water and cook for 8 minutes, stirring, until thickened. Stir the gelatin into the warm mixture and leave it to cool until lukewarm. Whip the cream separately and fold it into the egg mixture. 6. Line a large bowl with plastic wrap. Place the first sponge layer in the center and brush it with a quarter of the syrup. Spread on a third of the mascarpone cream. Continue with the next two layers, brushing them with syrup and spreading them with cream, then place the final layer on top and brush it with syrup. 7. Arrange the raspberries and sliced peaches around the sponge, then pour the diplomat cream into the bowl. Refrigerate the cake for 4 hours, until set. 8. Turn the cake out onto a serving plate. Melt the chocolate over a pan of simmering water for 3 minutes, then spread it into a strip and place it around the cake. Whip the cream for decorating and use it, along with the reserved cream, to decorate.

Notes

The sponge slices more cleanly after resting overnight; choose firm peaches, and wash and dry the raspberries well. I posted it because it was my work, made for my father’s birthday on October 11; it seemed as showy as the birthday boy, even though I wasn’t happy with how it turned out, and I’d ticked off another Libra, with one more to go. The cake contains nuts, gluten, eggs and dairy. A cold slice goes well with black coffee. Keep it covered in the fridge for up to 3 days.