Nut and egg cream cake

Walnut and Egg Cream Cake: A refined delicacy for special moments

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Welcome to our kitchen! Today, I invite you to discover a delicious and nostalgic recipe: walnut and egg cream cake. This cake is perfect for any occasion, whether you want to serve it at a party or treat your family to a savory and elegant dessert. The combination of the moist walnut base, the fine egg cream, and the airy meringue transforms it into a true delight.

A brief history: Walnut cakes have been appreciated for centuries, symbolizing wealth and prosperity. Walnuts are not only tasty but also packed with nutrients, and the combination with egg cream adds a touch of refinement. This recipe is a reinterpretation of a classic dessert that will surely bring smiles to the faces of your loved ones.

Necessary ingredients:

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

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

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

Ingredient tips:
- Choose fresh, high-quality walnuts, as they will influence the flavor of the dessert. Roasted walnuts can add an even more intense flavor.
- If you opt for butter instead of margarine, make sure it is at room temperature for easier incorporation into the cream.

Step-by-step preparation:

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. It is essential that not a bit of yolk gets into the whites, as they will not whip up if contaminated with fats.

2. Whipping the egg whites: In a clean bowl, beat the egg whites with a mixer until you achieve a stiff foam. Gradually add the sugar, continuing to beat until it completely dissolves and you obtain a shiny, firm meringue.

3. Incorporating the yolks: In another bowl, beat the yolks with a fork to homogenize them. Add the ground walnuts, flour, and baking powder. Gently mix using a wooden spoon to avoid deflating the egg whites.

4. Combining the mixtures: Once you have a homogeneous mixture, carefully fold in the whipped egg whites, mixing from top to bottom to preserve the airiness.

5. Baking the base: Grease a baking pan with oil and line it with parchment paper. Pour the mixture into the pan and smooth the surface. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes or until the base is firm to the touch and a toothpick inserted in the center comes out clean.

6. Preparing the egg cream: While the base is baking, prepare the egg cream. In a saucepan, mix the yolks with the sugar and vanilla sugar. Place over low heat and stir continuously until thickened. Let it cool. Once cooled, gradually incorporate the softened margarine (or butter) until it becomes a smooth cream.

7. Assembling the cake: Once the base has completely cooled, cut it in half horizontally. Spread the egg cream evenly between the two layers of base.

8. Preparing the glaze: Beat the egg whites with the sugar over steam until you obtain a firm meringue. This step is essential for achieving an airy and shiny glaze.

9. Finalizing the cake: Cover the cake with the meringue glaze and, if desired, grate chocolate on top for added flavor.

10. Serving: Allow the cake to cool completely before cutting it into servings. It is delicious served with a cup of coffee or tea, but can also be a wonderful dessert for a festive lunch.

Tips and variations:
- You can add a few drops of rum or almond essence to the egg cream for an even more intense flavor.
- If you want to turn this cake into a seasonal dessert, try adding fresh or dried berries between the layers.

Nutritional benefits:
Walnuts are an excellent source of healthy fats, proteins, and minerals. This cake is not only delicious but also full of beneficial nutrients for the body.

Frequently asked questions:
1. Can I use other types of nuts?
Yes, you can experiment with almonds or pistachios to add a different flavor.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for a few days. It is even better the next day!

3. Is this a suitable recipe for vegans?
You can replace the eggs with vegan alternatives, such as applesauce or banana, but the texture will be different.

I hope this recipe has inspired you and will delight your taste buds! Feel free to try it and adapt it to your preferences. Cooking is an art, and each recipe is an opportunity to express your creativity in the kitchen. Enjoy!