Nut and lemon cream cake

Walnut Cake with Lemon Cream - a sweet and refreshing delicacy that combines amazing textures and flavors. This cake is perfect for any occasion, whether you’re preparing for a party with friends, celebrating holidays, or simply want to treat yourself after a long day. I invite you to discover the simple steps and ingredients needed to create this divine dessert.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Servings: 12

Ingredients needed for Walnut Cake with Lemon Cream

For the white sponge:
- 5 eggs
- 100 g sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar

For the walnut sponge:
- 5 egg whites
- 100 g sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons flour
- 200 g ground walnuts
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar

For the lemon cream:
- 5 egg yolks
- 100 g sugar
- 500 ml milk
- 2 tablespoons cornstarch
- Juice of 1 lemon
- 250 ml heavy cream
- 1 tablespoon powdered sugar
- 1 stabilizer for whipped cream

Preparation steps

1. Preparing the white sponge
- Start by separating the eggs. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar. Continue mixing until you achieve a glossy, thick meringue that holds peaks.
- In another bowl, mix the egg yolks with the 3 tablespoons of oil until creamy. Gently fold them into the egg white mixture using a spatula, making sure to mix with an up-and-down motion.
- Add the flour mixed with baking powder, continuing to fold gently to avoid losing air in the batter.
- Pour the mixture into a baking tray lined with parchment paper and bake at medium heat (180°C) for about 20 minutes.
- Once baked, remove the sponge from the oven and let it cool on a wire rack.

2. Preparing the walnut sponge
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Continue adding the sugar, mixing until you achieve a firm meringue.
- In another bowl, mix the flour with baking powder, cocoa powder, and ground walnuts. Gently fold the dry ingredients into the meringue using the same spatula technique.
- Pour the mixture into the same tray used for the white sponge (make sure it's well lined with parchment paper) and bake for 20-25 minutes. Remove from the oven and let it cool on a wire rack.

3. Preparing the lemon cream
- In a bowl, mix the egg yolks with the sugar until you achieve a light-colored cream. Add the cornstarch and mix again until the mixture is smooth.
- Gradually pour in the milk, continuing to mix until the mixture is uniform. Then, place the bowl over low heat or in a double boiler, stirring continuously until it thickens, similar to a pudding.
- Once the cream has thickened, remove it from the heat and let it cool. After it has completely cooled, add the lemon juice and mix well.
- Whip the heavy cream until it begins to thicken, then add the powdered sugar and stabilizer, continuing to mix until firm.
- Gently fold the whipped cream into the cooled lemon cream.

4. Assembling the cake
- Cut each sponge in half lengthwise, resulting in four long layers.
- Use one of the walnut layers to make cake pops, as you won’t need it for the main cake.
- Between the remaining layers, spread the lemon cream, reserving a few tablespoons for decoration. Refrigerate the cake for at least an hour to allow the cream to set.
- Once chilled, slice the cake as desired and decorate with the remaining cream.

Practical tips and tricks
- Ensure all ingredients are at room temperature before starting. This helps achieve a fluffier sponge.
- For an even more intense flavor, you can add grated lemon zest to the lemon cream.
- If you want to customize the cake, you can add chocolate chips or dried fruits to the lemon cream.
- Serve the cake with a berry sauce or a scoop of vanilla ice cream for a delicious contrast.

Nutritional benefits
This cake offers a combination of protein from the eggs, healthy fats from the walnuts, and calcium from the milk, making it a better choice compared to other desserts filled with refined sugar. Additionally, lemon provides a boost of vitamin C, beneficial for the immune system.

Frequently asked questions:
- Can this cake be frozen? Yes, the cake can be frozen, but it is recommended not to freeze the lemon cream; instead, prepare it fresh before serving.
- Can I substitute the walnuts with another ingredient? Yes, you can use ground almonds or pistachios for a different variation, but make sure the chosen ingredient complements the lemon flavor.
- How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days in an airtight container to maintain freshness.

A walnut cake with lemon cream is more than just a dessert; it’s a culinary experience that combines sweetness and acidity, offering each bite a touch of indulgence. So, let’s get cooking!