Nut, hazelnut and pistachio cake

Nut Cake, Hazelnut, and Pistachio – A Delicacy Inspired by Traditions

The nut, hazelnut, and pistachio cake is a perfect choice for any celebration, as well as for moments when you want to impress friends with a sophisticated dessert. This recipe is inspired by rich culinary traditions and is a true feast for the taste buds. Get ready to surprise your guests with a delicious combination of flavors and textures that will turn any meal into a special occasion.

Preparation Time:
- Preparation time: 30 minutes
- Baking time: 30 minutes (15 minutes for each layer)
- Total time: 1 hour
- Number of servings: 12

Ingredients:

For the base:
- 12 eggs
- 12 tablespoons of sugar
- 12 tablespoons of flour
- 1 teaspoon of baking powder
- 3 tablespoons of grated walnuts

For Cream 1:
- 6 egg yolks
- 8 tablespoons of sugar
- 500 ml of milk
- 3 tablespoons of flour or cornstarch
- 150 g of butter
- a few drops of vanilla essence

For Cream 2:
- 250 ml of whipped cream
- 150 g of powdered sugar
- 50 g of ground walnuts

For Cream 3:
- 250 ml of whipped cream
- 150 g of powdered sugar
- 50 g of ground hazelnuts

For Cream 4:
- 250 ml of whipped cream
- 150 g of powdered sugar
- 50 g of ground pistachios

For decoration:
- 1 Primola cereal chocolate (or grated dark chocolate)

Step by Step:

1. Preparing the Base:
- Start by separating the egg yolks from the whites. It is important to use fresh eggs for optimal results.
- In a large bowl, beat the egg whites with a pinch of salt until they form a foam. This is an essential step to achieve a fluffy base.
- Gradually add the sugar, continuing to mix until the mixture becomes shiny and firm.
- Incorporate the egg yolks, gently mixing to retain the air in the egg whites.
- Sift the flour and baking powder over the mixture and add the grated walnuts, mixing with a spatula.
- Divide the mixture into two equal parts. Pour each part into baking trays lined with parchment paper and bake in a preheated oven at 180°C for 15 minutes, or until the layers are golden and pass the toothpick test.

2. Preparing Cream 1:
- In a bowl, mix the egg yolks with sugar until creamy. Add the cornstarch and mix well.
- In a saucepan, heat the milk and add the egg mixture. Cook over low heat, stirring constantly, until the cream thickens, having the consistency of pudding.
- Remove from heat and add the diced butter, mixing until completely melted. Let the cream cool, then add the vanilla essence.

3. Preparing Cream 2:
- In a bowl, whip the cream with powdered sugar until firm. Add the ground walnuts and mix gently.

4. Preparing Creams 3 and 4:
- Follow the same procedure as for Cream 2, replacing walnuts with ground hazelnuts for Cream 3 and with ground pistachios for Cream 4.

5. Assembling the Cake:
- Once the layers have cooled completely, cut each layer in half, creating four layers.
- Place the first layer on a platter and spread 1/4 of Cream 1. Continue with Cream 2, placing the second layer on top.
- Repeat the process: 1/4 of Cream 1, then Cream 3 for the third layer, and 1/4 of Cream 1, then Cream 4 for the last layer.
- Finally, decorate the cake with grated chocolate for an elegant and tempting appearance.

Useful Tips:
- Make sure all ingredients are at room temperature before you start preparing. This way, they will combine more easily.
- You can personalize your cake by adding berries or caramel sauce between layers for an extra touch of freshness and sweetness.
- If you want a lighter dessert, you can reduce the amount of sugar in the creams.

Nutritional Information:
This nut, hazelnut, and pistachio cake is a good source of protein and healthy fats due to the nuts and hazelnuts. Each serving offers approximately 350-400 calories, but it is important to consume in moderation, being a calorie-rich dessert.

Pair the Cake with...
This cake pairs perfectly with a cup of aromatic coffee or a relaxing herbal tea. Additionally, a glass of sweet wine can create a divine combination.

Frequently Asked Questions:
- What can I use instead of hazelnuts? You can replace hazelnuts with ground almonds or macadamia nuts for a different flavor.
- How can I keep the cake fresh? I recommend storing it in an airtight container in the refrigerator, and the cream will stay fresh for 3-4 days.

This nut, hazelnut, and pistachio cake is a true culinary indulgence, bringing together tradition and innovation. Don’t hesitate to try it and surprise your guests with a dessert that will surely remain in their memories!