Happy New Year 2012!

White and Walnut Cake with Chocolate Cream - A Sweet Indulgence for the New Year

Happy New Year! May 2012 be a year filled with health, joy, and delightful moments! I invite you to celebrate this new beginning with a splendid cake that will bring smiles to the faces of your loved ones. This white and walnut cake with chocolate cream is the perfect recipe to end the year in style and start the new year on a sweet note.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Ingredients

For the white sponge:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 4 tablespoons flour
- ½ teaspoon baking powder
- 1 packet vanilla sugar

For the walnut sponge:
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon oil
- 100 g ground walnuts
- 2 tablespoons flour
- A pinch of baking powder
- Rum essence

For the cream:
- 400 g white chocolate
- 400 ml whipping cream

For decoration:
- 200 ml whipping cream
- 2 tablespoons powdered sugar
- Sliced almonds

Preparation

1. Preparing the White Sponge:
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Then, gradually add the sugar and vanilla sugar, continuing to mix until it becomes a glossy cream.

In another bowl, combine the yolks with the oil, mixing them as for mayonnaise until they become frothy. Gently fold this mixture into the egg white foam using a spatula to avoid losing air.

Mix the flour with the baking powder and gradually add it to the egg mixture, gently homogenizing. Pour the mixture into a round baking pan (26 cm) lined with parchment paper.

2. Baking the White Sponge:
Preheat the oven to 180°C. Bake the white sponge for about 25-30 minutes or until it passes the toothpick test. Let it cool on a rack for 10-15 minutes, then slice it in half horizontally.

3. Preparing the Walnut Sponge:
In a bowl, beat the eggs with the sugar until frothy. Add the oil and rum essence, mixing well. Combine the flour with the ground walnuts and baking powder, then incorporate them into the egg mixture. Pour the mixture into the round baking pan lined with parchment paper and bake at 180°C for 20-25 minutes.

4. Preparing the Chocolate Cream:
For the cream, break the white chocolate into small pieces and place it in a saucepan over low heat, together with the whipping cream. Stir constantly until it reaches boiling point, then remove from heat and mix well until smooth. Allow to cool, then refrigerate for a few hours, preferably overnight.

5. Assembling the Cake:
The next day, take the cream out of the fridge and whip it until fluffy. On a serving plate, place one white sponge layer, add half of the chocolate cream, then the walnut sponge, and the remaining cream. Cover with the last white sponge layer.

6. Decorating the Cake:
Whip the whipping cream and, when it starts to thicken, add the powdered sugar. Continue whipping until you achieve a firm cream. Frost the cake with the whipped cream, then decorate with sliced almonds on top.

Practical Tips

- Fresh ingredients: Ensure all ingredients, especially eggs and whipping cream, are at room temperature for the best results.
- Toothpick test: Always perform the toothpick test to check if the sponge is baked. Insert a toothpick in the center of the sponge; if it comes out clean, the sponge is ready.
- Cooling the sponges: Allowing the sponges to cool on a rack prevents steam formation, which can make them soggy.

Possible Variations

- Dark chocolate: Instead of white chocolate, you can use dark or milk chocolate for a different flavor in the cream.
- Fruits: You can add slices of fresh fruits, such as raspberries or strawberries, between the layers for a fruity taste and vibrant appearance.
- Flavors: Experiment with different flavors, such as orange or almond essence, to diversify the cake's taste.

Nutritional Benefits

This cake is a delicious combination of protein from eggs, healthy fats from walnuts and chocolate, providing you with energy and a sweet indulgence at the same time. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can replace white flour with whole wheat flour, but the texture of the sponges will be different, denser.

2. How can I store the cake?
The cake can be stored in the refrigerator wrapped in plastic wrap or in an airtight container for 3-4 days.

3. Is this cake suitable for vegans?
To make it vegan, you can use chia or flax eggs and plant-based whipping cream.

This white and walnut cake with chocolate cream is more than just a recipe; it is a way to create memories with loved ones. Whether you serve it on a special occasion or simply to indulge your family on ordinary days, this cake will surely become a favorite. So, don’t hesitate! Put on your apron and start preparing this delight that will turn any meal into a celebration. Happy New Year and enjoy your meal!