Nut cake with vanilla cream

Dessert is an essential part of any meal, and today I invite you to discover a truly special recipe: walnut sponge cake with vanilla cream. This decadent cake, with a delicate texture and a perfect combination of flavors, is a real delight for the senses. Get ready to indulge and impress anyone who tastes this delicacy!

Total preparation time: 1 hour and 30 minutes
Baking time: 30 minutes
Number of servings: 8-10

Necessary ingredients:

*For the sponges (3 sponges, each with a diameter of 20 cm):*
- 6 egg whites
- 6 heaping tablespoons of sugar
- 6 tablespoons of oil
- 9 tablespoons of ground walnuts
- 3 tablespoons of flour
- 3 tablespoons of Nutella

*For the vanilla cream:*
- 6 egg yolks
- 350 ml of milk
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 4 packets of vanilla sugar (or 2 tablespoons of vanilla essence)
- 200 g of butter at room temperature

*For the whipped cream and caramel:*
- 125 ml of liquid cream (plus 50 ml)
- 2 tablespoons of sugar
- 3 tablespoons of ground nuts

*For decoration:*
- 125 g of quality white chocolate
- 50 ml of liquid cream
- Colored sprinkles
- Remaining vanilla cream

Recipe history:
The walnut sponge cake with vanilla cream has deep roots in culinary tradition, often associated with special occasions and celebrations. It is a dessert that brings together rich flavors and fine textures, making it perfect for celebrating important moments in life. Whether it's an anniversary, a party, or simply a weekend treat, this cake is the ideal choice.

Step by step:

1. Preparing the sponges:
- Start by preheating the oven to 180°C. This is a crucial step to ensure even baking.
- In a large bowl, beat the egg whites with a pinch of salt until frothy.
- Gradually add the sugar, continuing to beat on high speed until the mixture becomes glossy and forms stiff peaks.
- Gently fold in the oil, ground walnuts, and flour using a spatula to avoid losing air in the mixture.
- Line a baking tray with aluminum foil to prevent sticking and pour in the batter. Bake the sponge for 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Repeat the process two more times to obtain the three necessary sponges.

2. Preparing the vanilla cream:
- In a bowl, whisk the egg yolks with the sugar until they become a smooth paste. Add the flour and mix well.
- In a saucepan, bring the milk to a boil, then gradually add the egg yolk mixture while continuously stirring to avoid lumps.
- Cook on low heat, stirring constantly, until the cream thickens like pudding.
- Allow the cream to cool completely, then beat the butter at room temperature with the vanilla sugar. Add one tablespoon of the egg yolk cream at a time, mixing well after each addition.

3. Preparing the whipped cream and caramel:
- In a pan, caramelize the two tablespoons of sugar until golden. Be careful not to burn it!
- Extinguish the caramel with 50 ml of liquid cream and let it simmer on low heat until the sugar is completely melted. Allow it to cool slightly.
- Whip the remaining cream (125 ml) until stiff. Add the cooled caramel and ground nuts, gently mixing. Chill the cream for 10 minutes.

4. Assembling the cake:
- Place the first sponge on a platter and spread it with Nutella. This chocolate base will add a touch of sweetness and balance the flavors.
- Add 3 tablespoons of vanilla cream, followed by half of the whipped cream. Place the second sponge on top and repeat the same layers.
- Cover with the last sponge and frost the cake with the remaining cream, saving some for decoration.

5. Preparing the glaze:
- Melt the white chocolate with 50 ml of liquid cream over a double boiler or in the microwave. Mix well until it becomes a smooth mixture.
- Allow the glaze to cool slightly, then pour it over the cake, ensuring it covers evenly.

6. Decorating the cake:
- Use the remaining cream to decorate the cake and add colored sprinkles for an extra touch of joy and color.

Practical tips:
- Make sure all ingredients are at room temperature before starting the preparation. This helps achieve a better texture.
- You can replace the walnuts with almonds or hazelnuts, giving the cake a personal touch!
- If you want an even more flavorful cake, you can add a few drops of rum essence to the vanilla cream.

Frequently asked questions:
- Can I use whole wheat flour instead of white flour? Yes, but the texture of the cake will be different, denser.
- How can I keep the cake fresh? You can store it in the fridge in an airtight container for 3-4 days.
- Is it possible to freeze the cake? Yes, but it's better to freeze it without the glaze, which you should apply after thawing.

Ideal pairings:
This delicious cake pairs perfectly with a cup of freshly brewed coffee or a vanilla tea infusion. Additionally, a glass of sweet white wine can successfully complete this culinary experience.

Now that you have all the necessary information, it's time to get to work! Whether it's for a special occasion or simply to treat your family, the walnut sponge cake with vanilla cream will surely be a hit. Enjoy your meal!