Nut and Egg Cream Cake

Walnut Cake with Egg Cream - a delicacy that combines the rich flavors of walnuts with the smooth texture of egg cream and a fluffy glaze. This cake is not just a dessert; it's a true culinary experience that will delight any sweet tooth. Whether you serve it for a special occasion or simply want to treat yourself, this simple and delicious recipe will quickly become a family favorite. Let's embark on a flavor adventure together!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

Ingredients

For the base:
- 8 eggs
- 200 g ground walnuts
- 2 tablespoons flour
- 1 packet baking powder
- 100 g sugar

For the egg cream:
- 3 egg yolks
- 150 g sugar
- 2 packets vanilla sugar
- 250 g margarine (or butter for a richer flavor)

For the glaze:
- 3 egg whites
- 100 g sugar

Preparing the base

1. Separating the eggs: Start by separating the yolks from the whites. It’s important to have two clean bowls, as any trace of fat in the egg whites will prevent them from whipping properly.

2. Whipping the egg whites: In a large bowl, whip the egg whites until they form stiff peaks. This step is crucial, as well-whipped egg whites will give the cake an airy texture.

3. Adding the sugar: Once the egg whites are firmly beaten, gradually add the sugar while continuing to beat until it completely dissolves. You will achieve a shiny and consistent meringue.

4. Incorporating the yolks and dry ingredients: Next, add the egg yolks, ground walnuts, flour, and baking powder. Use a wooden spoon to gently fold the mixture with up-and-down motions to avoid deflating the egg whites. This is key for a fluffy texture.

5. Baking the base: Pour the mixture into a greased and parchment-lined baking pan. Bake in a preheated oven at 180°C for about 30 minutes or until the base is golden and passes the toothpick test.

Preparing the egg cream

1. Beating the yolks: In a bowl, beat the 3 egg yolks with the sugar and vanilla sugar until you obtain a smooth and lighter mixture.

2. Thickening the cream: Place the mixture over low heat, stirring constantly. Allow it to thicken, being careful not to let it boil, as you risk making an omelet. Once thickened, let it cool.

3. Adding the margarine: After the cream has cooled, incorporate the margarine (or butter) cut into cubes. Mix well until the mixture becomes creamy and uniform.

Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it in half horizontally. This will allow for filling with the egg cream.

2. Filling: Place the first half of the base on a serving platter, spread the egg cream evenly, then place the second half of the base on top.

Preparing the glaze

1. Whipping the egg whites: In a bowl, whip the 3 egg whites until they form stiff peaks. Gradually add the sugar while continuing to beat until you achieve a shiny meringue.

2. Glazing the cake: Cover the cake with the egg white glaze, ensuring it is evenly distributed.

3. Decorating: For an extra touch of flavor, grate chocolate over the glaze, adding a note of elegance to the cake.

Serving and presentation suggestions

Allow the cake to sit at room temperature for a few hours so the flavors can meld. It pairs wonderfully with a cup of coffee or fragrant tea. You can also serve it with vanilla ice cream for a pleasant contrast of textures.

Practical tips

- Ingredients: Ensure all ingredients are at room temperature before you start cooking, especially the eggs, as they will combine better.
- Walnuts: You can use both ground walnuts and whole roasted walnuts for a more intense flavor and texture.
- Variations: You can add a few drops of rum or orange essence to the egg cream for an extra flavor boost. Additionally, for a more sophisticated look, try replacing some of the margarine with melted chocolate.

Frequently asked questions

1. Can I use duck eggs instead of chicken eggs?
Yes, duck eggs can be used, but they have a stronger flavor, so it’s best to pair them with more flavors.

2. How can I keep the cake fresh?
Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

3. Is this cake suitable for vegans?
For a vegan version, you can use flaxseed or chia eggs and vegan margarine.

Nutritional values

This cake is calorie-dense due to the walnuts and sugar, but it also provides protein from the eggs and healthy fats. A serving may contain approximately 250-300 calories, depending on the ingredients used. Walnuts are an excellent source of Omega-3 fatty acids and essential vitamins.

In conclusion, the walnut cake with egg cream is a recipe that combines tradition with a refined taste, perfect for adding a touch of sweetness to everyday life. Enjoy every bite and feel free to experiment with different flavors and ingredients. Cook with love and inspiration!