Walnut cake with ness cream and mascarpone
For all lovers of refined sweets, walnut cake with ness cream and mascarpone is a perfect choice. This cake not only looks spectacular but also combines delicious flavors in a perfect harmony, having a rich taste and a creamy texture. It is ideal for special occasions or simply to pamper the family on an ordinary day. So, let’s discover together how to prepare this wonderful cake!
Preparation time: 25 minutes
Baking time: 28 minutes (14 minutes for each layer)
Total time: 53 minutes
Number of servings: 16 servings
Ingredients
*For the layers:*
- 8 eggs
- 10 tablespoons of sugar
- 6 tablespoons of oil
- 6 tablespoons of milk
- 8 tablespoons of flour
- 8 tablespoons of ground walnuts
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla essence
*For the cream:*
- 600 ml of milk
- 4 tablespoons of sugar
- 2 egg yolks
- 4 and a half tablespoons of cornstarch
- 250 g of mascarpone
- 2 tablespoons of powdered sugar
- 1 vanilla pod
- 2 packets of ness
- Sprinkles for decoration
A bit of history
This walnut cake with ness cream is a traditional recipe enriched by the culinary influences of various cultures. Walnut, a staple ingredient in many desserts, not only provides flavor but also a crunchy texture, contrasting with the creamy mascarpone and the intensity of ness coffee. This combination has become popular among those who appreciate elaborate sweets that can be easily made at home.
Preparing the layers
1. Preparing the ingredients: Start by separating the 8 eggs into two large bowls. Make sure no yolk pieces remain in the egg whites, as they need to be whipped well to achieve an airy foam.
2. Whip the egg whites: Add a pinch of salt to the egg whites and use a mixer to beat them until you achieve a firm foam that forms peaks. This step is essential to give volume to the cake.
3. Prepare the egg yolks: In another bowl, beat the egg yolks with the 10 tablespoons of sugar until they become a smooth cream. Add 6 tablespoons of oil and 6 tablespoons of milk, mixing continuously.
4. Combine the dry ingredients: In a separate bowl, mix 8 tablespoons of flour with 2 teaspoons of baking powder and 8 tablespoons of ground walnuts. Gradually incorporate the dry mixture into the egg yolk mixture, gently stirring to avoid losing air from the egg whites.
5. Fold in the egg whites: Carefully add the whipped egg whites to the egg yolk mixture using a silicone spatula to keep the air in the batter.
6. Bake the layers: Line a large baking tray with parchment paper. Pour the batter into the tray and level it. Bake in a preheated oven at 180°C for 12-14 minutes, or until the layer turns lightly golden and passes the toothpick test. Repeat these steps to prepare the second layer.
Preparing the cream
1. Mix the egg yolks: In a bowl, beat the 2 egg yolks with 4 tablespoons of sugar until they become a smooth cream.
2. Prepare the milk: Heat 600 ml of milk in a saucepan along with the split vanilla pod. When the milk starts to boil, remove the pod and add the egg yolk mixture with cornstarch, stirring continuously to avoid lumps.
3. Thicken the cream: Cook the mixture over low heat, stirring constantly, until it thickens like pudding. When ready, remove from heat and cover with plastic wrap to prevent a crust from forming. Let it cool completely.
4. Prepare the mascarpone cream: In another bowl, mix 250 g of mascarpone with 2 tablespoons of powdered sugar until creamy. Add the cooled egg yolk cream and gently mix. Finally, fold in 2 packets of ness, mixing until well combined.
Assembling the cake
1. Base layer: Place the first layer on a serving platter. Spread about 3/4 of the ness and mascarpone cream evenly over its surface using a spatula.
2. Add the second layer: Place the second layer on top and spread the remaining cream over its surface.
3. Final decoration: Sprinkle some colored sprinkles on top for a festive and appealing look.
4. Cooling: Place the cake in the refrigerator for at least 2 hours to set well and allow the flavors to meld.
Serving suggestions
The walnut cake with ness cream and mascarpone is served cold, cut into squares. It is perfect to be accompanied by aromatic coffee or fruit tea, which will highlight the rich flavors of the dessert. Additionally, vanilla ice cream or freshly whipped cream can complement this delight excellently.
Tips and variations
1. Walnut: You can experiment with other ground nuts, such as almonds or hazelnuts. This will bring a different note to your cake.
2. Cream: If you prefer, you can replace the ness with cocoa for a chocolate cake variation. Alternatively, you can add a few drops of almond essence for a more intense flavor.
3. Decoration: You can use grated chocolate or caramelized nuts for a more sophisticated decoration.
Nutritional information
This cake contains, on average, about 250 calories per serving. It provides a good source of protein from eggs and mascarpone, as well as healthy fats from walnuts. It also contains antioxidants from coffee and vanilla, which can contribute to overall health.
Frequently asked questions
1. Can I use other types of flour? Yes, you can use whole wheat or gluten-free flour, but the texture of the cake may be different.
2. How long can it be stored? The cake keeps well in the refrigerator for 3-4 days.
3. Can I freeze the cake? It is recommended not to freeze the assembled cake, but you can freeze the separate layers and cream in airtight containers.
So, get ready to impress with this walnut cake with ness cream and mascarpone. Your sweet indulgence will surely become a favorite for everyone!
For all lovers of refined sweets, walnut cake with ness cream and mascarpone is a perfect choice. This cake not only looks spectacular but also combines delicious flavors in a perfect harmony, having a rich taste and a creamy texture. It is ideal for special occasions or simply to pamper the family on an ordinary day. So, let’s discover together how to prepare this wonderful cake!
Preparation time: 25 minutes
Baking time: 28 minutes (14 minutes for each layer)
Total time: 53 minutes
Number of servings: 16 servings
Ingredients
*For the layers:*
- 8 eggs
- 10 tablespoons of sugar
- 6 tablespoons of oil
- 6 tablespoons of milk
- 8 tablespoons of flour
- 8 tablespoons of ground walnuts
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla essence
*For the cream:*
- 600 ml of milk
- 4 tablespoons of sugar
- 2 egg yolks
- 4 and a half tablespoons of cornstarch
- 250 g of mascarpone
- 2 tablespoons of powdered sugar
- 1 vanilla pod
- 2 packets of ness
- Sprinkles for decoration
A bit of history
This walnut cake with ness cream is a traditional recipe enriched by the culinary influences of various cultures. Walnut, a staple ingredient in many desserts, not only provides flavor but also a crunchy texture, contrasting with the creamy mascarpone and the intensity of ness coffee. This combination has become popular among those who appreciate elaborate sweets that can be easily made at home.
Preparing the layers
1. Preparing the ingredients: Start by separating the 8 eggs into two large bowls. Make sure no yolk pieces remain in the egg whites, as they need to be whipped well to achieve an airy foam.
2. Whip the egg whites: Add a pinch of salt to the egg whites and use a mixer to beat them until you achieve a firm foam that forms peaks. This step is essential to give volume to the cake.
3. Prepare the egg yolks: In another bowl, beat the egg yolks with the 10 tablespoons of sugar until they become a smooth cream. Add 6 tablespoons of oil and 6 tablespoons of milk, mixing continuously.
4. Combine the dry ingredients: In a separate bowl, mix 8 tablespoons of flour with 2 teaspoons of baking powder and 8 tablespoons of ground walnuts. Gradually incorporate the dry mixture into the egg yolk mixture, gently stirring to avoid losing air from the egg whites.
5. Fold in the egg whites: Carefully add the whipped egg whites to the egg yolk mixture using a silicone spatula to keep the air in the batter.
6. Bake the layers: Line a large baking tray with parchment paper. Pour the batter into the tray and level it. Bake in a preheated oven at 180°C for 12-14 minutes, or until the layer turns lightly golden and passes the toothpick test. Repeat these steps to prepare the second layer.
Preparing the cream
1. Mix the egg yolks: In a bowl, beat the 2 egg yolks with 4 tablespoons of sugar until they become a smooth cream.
2. Prepare the milk: Heat 600 ml of milk in a saucepan along with the split vanilla pod. When the milk starts to boil, remove the pod and add the egg yolk mixture with cornstarch, stirring continuously to avoid lumps.
3. Thicken the cream: Cook the mixture over low heat, stirring constantly, until it thickens like pudding. When ready, remove from heat and cover with plastic wrap to prevent a crust from forming. Let it cool completely.
4. Prepare the mascarpone cream: In another bowl, mix 250 g of mascarpone with 2 tablespoons of powdered sugar until creamy. Add the cooled egg yolk cream and gently mix. Finally, fold in 2 packets of ness, mixing until well combined.
Assembling the cake
1. Base layer: Place the first layer on a serving platter. Spread about 3/4 of the ness and mascarpone cream evenly over its surface using a spatula.
2. Add the second layer: Place the second layer on top and spread the remaining cream over its surface.
3. Final decoration: Sprinkle some colored sprinkles on top for a festive and appealing look.
4. Cooling: Place the cake in the refrigerator for at least 2 hours to set well and allow the flavors to meld.
Serving suggestions
The walnut cake with ness cream and mascarpone is served cold, cut into squares. It is perfect to be accompanied by aromatic coffee or fruit tea, which will highlight the rich flavors of the dessert. Additionally, vanilla ice cream or freshly whipped cream can complement this delight excellently.
Tips and variations
1. Walnut: You can experiment with other ground nuts, such as almonds or hazelnuts. This will bring a different note to your cake.
2. Cream: If you prefer, you can replace the ness with cocoa for a chocolate cake variation. Alternatively, you can add a few drops of almond essence for a more intense flavor.
3. Decoration: You can use grated chocolate or caramelized nuts for a more sophisticated decoration.
Nutritional information
This cake contains, on average, about 250 calories per serving. It provides a good source of protein from eggs and mascarpone, as well as healthy fats from walnuts. It also contains antioxidants from coffee and vanilla, which can contribute to overall health.
Frequently asked questions
1. Can I use other types of flour? Yes, you can use whole wheat or gluten-free flour, but the texture of the cake may be different.
2. How long can it be stored? The cake keeps well in the refrigerator for 3-4 days.
3. Can I freeze the cake? It is recommended not to freeze the assembled cake, but you can freeze the separate layers and cream in airtight containers.
So, get ready to impress with this walnut cake with ness cream and mascarpone. Your sweet indulgence will surely become a favorite for everyone!