Vanilla cream and walnut cake

Vanilla Cream and Walnut Cake – An Unforgettable Delight

When it comes to desserts, some recipes manage to steal our hearts from the very first bite. This vanilla cream and walnut cake is undoubtedly one of the most successful combinations of flavors and textures. The fine base, with a subtle walnut taste, is dressed in a rich and aromatic cream, sprinkled with freshly ground walnuts. Perfect for any occasion, this cake can quickly become your family's favorite.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

A Brief History of the Cake

Cream cakes have appeared in kitchens around the world, often associated with celebrations and special moments. This recipe combines tradition with simple ingredients, transforming into an elegant yet easy-to-make dessert. Walnut, a versatile ingredient, is often used in sweets due to its crunchy texture and rich flavor.

Ingredients

For the base:
- 4 egg whites
- 2 egg yolks
- 5 tablespoons of sugar
- 4 tablespoons of cold water
- 4 tablespoons of oil
- 6 tablespoons of ground walnut
- 3-4 tablespoons of flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract

For the cream:
- 700 ml of milk
- 5-6 tablespoons of flour
- 1 tablespoon of vanilla powdered sugar
- 3/4 cup of sugar
- 4 egg yolks
- Grated zest of one lemon
- 1 teaspoon of vanilla extract
- 5 tablespoons of whipped cream
- 150 g of ground walnut

For the syrup:
- 1 cup of still water
- 2 tablespoons of vanilla powdered sugar

Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that no impurities remain, as the egg whites must be beaten until they form a firm foam.

2. Beating the egg whites: In a large bowl, add the egg whites and mix them with a mixer on high speed until they become frothy. Then, gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

3. Adding the yolks: Gently incorporate the two egg yolks into the egg white mixture, mixing lightly to avoid losing air from the mixture.

4. Incorporating the liquids: Add the oil and cold water, mixing gently. Then, incorporate the baking powder, vanilla extract, and ground walnut.

5. The flour: Finally, gradually add the flour, mixing with a spatula or wooden spoon, so that all the ingredients combine well.

6. Baking: Preheat the oven to 180°C. Grease a rectangular baking pan with butter and place a sheet of baking paper. Pour the mixture into the pan and create an even surface. Bake for about 30 minutes or until the base is nicely browned (test with a toothpick).

Preparing the Cream

1. Beating the yolks: In another bowl, beat the yolks with the sugar until they become a frothy cream. Add the flour and a little milk to obtain a homogeneous mixture.

2. Boiling the milk: In a saucepan, bring the remaining milk to a boil. When the milk starts to boil, reduce the heat to low and add the yolk mixture.

3. Mixing: Continuously stir with a whisk until the cream thickens, resembling a pudding. Once ready, remove it from the heat and cover it with plastic wrap, allowing it to cool.

4. Finishing the cream: After the cream has cooled, add the vanilla extract, grated lemon zest, and whipped cream, mixing carefully to maintain the airiness.

Preparing the Syrup

1. Mixing the ingredients: In a small saucepan, combine the still water with the vanilla powdered sugar. Stir over low heat until the sugar dissolves completely.

Assembling the Cake

1. Soaking the base: After the base has completely cooled, evenly pour the syrup over it, ensuring it is well soaked.

2. Adding the cream: Spread the cream evenly over the surface of the base using a spatula.

3. Sprinkling the walnut: Sprinkle the ground walnut on top of the cream, adding an extra layer of flavor and texture.

4. Cooling: Place the cake in the refrigerator for a few hours, preferably overnight, to allow the flavors to blend perfectly.

Serving and Variations

Once the cake is well chilled, cut it into squares or diamonds and serve it with a portion of whipped cream or a scoop of vanilla ice cream. You can also experiment with different types of nuts or replace the cream with a chocolate one for a decadent version.

Useful Tips

- Cooling: Make sure the base is completely cooled before soaking it to avoid absorbing too much syrup.
- Walnut: If using whole walnuts, you can lightly toast them in a pan to enhance their flavor.
- Cream: Instead of milk, you can use almond or soy milk for a vegan version.

Frequently Asked Questions

1. Can I use other types of flour? Yes, you can try whole wheat flour or almond flour for a different taste.

2. What can I do if I don't have powdered sugar syrup? You can use plain water or fruit juice to soak the base.

3. How do I store the cake? It is recommended to keep it in the refrigerator, covered, to prevent it from drying out.

Calories and Nutritional Benefits

This cake, with walnut as the main ingredient, provides nutritional benefits such as healthy fatty acids, proteins, and antioxidants. Each serving contains approximately 280 calories, depending on the portion size and ingredients used.

Whether you serve it at a family gathering, a party, or simply as a personal treat, this vanilla cream and walnut cake will surely become one of your favorites! Enjoy!