Nut and cocoa cream cake

Walnut Cake with Cocoa Cream

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 12

In a world full of sophisticated desserts, some recipes stand out for their simplicity and authentic taste. Walnut cake with cocoa cream is one of these delights, combining the fluffy texture of the base with a smooth cocoa cream. This recipe is not only easy to make, but it will surely bring smiles to the faces of your loved ones.

The history of this cake takes us back to times when simple ingredients were transformed into memorable desserts, and walnuts and cocoa were considered true culinary treasures. Walnuts not only provide a rich flavor but are also an excellent source of nutrients, while cocoa adds a touch of elegance to any dessert.

Ingredients:

For the base:
- 6 egg whites
- 250 g sugar
- 250 g ground walnuts

For the cream:
- 6 egg yolks
- 200 g sugar
- 250 g butter (at room temperature)
- 2 tablespoons cocoa

Step by step:

1. Preparing the base
Start by preheating the oven to 180°C (moderate heat). In a large bowl, add the 6 egg whites and sugar. Use an electric mixer to beat the egg whites until you get a firm and shiny foam. This step is essential to ensure a light and airy texture of the cake.

2. Adding the walnuts
Once the egg whites are beaten, carefully fold in the ground walnuts. Use a spatula to gently mix so that you do not lose the air in the egg whites. This will make the base fluffy and tasty.

3. Baking
Line a baking tray with parchment paper and pour the mixture evenly. Place the tray in the oven for about 30 minutes. It is important not to open the oven door in the first 20 minutes of baking, as this may affect the rising process.

4. Checking the base
After 30 minutes, use a toothpick to check if the base is baked. Insert the toothpick into the center of the cake; if it comes out clean, it is done. Remove the cake from the oven and turn it onto a clean towel, allowing it to cool completely. This trick helps prevent condensation from forming on the surface.

5. Preparing the cream
In a bowl, add the 6 egg yolks and sugar. Place the bowl over a pot of boiling water, creating a steam bath. Stir constantly until the sugar completely dissolves. Add the cocoa and continue to mix well. This method will help achieve a smooth and homogeneous cream.

6. Finalizing the cream
Once the egg yolk mixture has cooled, add the butter cut into cubes. Use the mixer to beat the cream until it becomes fluffy and creamy. Here you can also add a splash of rum or vanilla essence to enhance the flavors.

7. Assembling the cake
Once the base has completely cooled, cut it into equal portions. On each piece, add a generous portion of cream. For an elegant look, you can sprinkle coconut on top. This will not only beautify the cake but also add a crunchy texture.

8. Serving
Walnut cake with cocoa cream is perfect to be served with a cup of coffee or tea. Additionally, vanilla ice cream or a fruit sauce will wonderfully complement this dessert.

Useful tips:
- If you want to try a lighter version, you can replace the walnuts with almonds or hazelnuts.
- Make sure the butter is at room temperature for easy incorporation into the cream.
- You can keep the cake in the fridge, where it will stay fresh for a few days.

Nutritional benefits:
Walnuts are rich in healthy fatty acids, proteins, and fibers, making them excellent for heart health. Cocoa brings antioxidants, while egg yolks provide essential vitamins such as vitamin D and B12.

Frequently asked questions:
- Can I use store-bought egg whites? Yes, but it is recommended to use fresh egg whites for a better texture.
- How can I avoid the base being dry? Make sure not to leave it in the oven too long and check it in time.
- Can I add fruits to the cream? Absolutely! Berries or bananas are excellent options.

This walnut cake with cocoa cream recipe is not just a delight but also a way to bring family and friends together. Dare to try it and discover the joy of cooking!