Walnut and fruit cake

Name: Walnut and fruit cake
Ingredients: 6 eggs; 6 tablespoons powdered sugar; 2 packets vanilla sugar; 150 g walnuts; 3 tablespoons flour; 1 tablespoon rum; 25 g butter; 300 ml whipping cream; 75 g white chocolate; 75 g dark chocolate; 2 tablespoons powdered sugar; 200 ml water; 4-5 tablespoons desiccated coconut; 300-400 g fruit of your choice

Dessert - Walnut and fruit cake by Antoaneta B. - Recipia

Walnut and fruit cake has an airy sponge soaked in chocolate syrup and topped with coconut, whipped cream and fruit. The syrup moistens the crumb beneath the visible coconut, and I grind the walnuts with a few little pieces left, not all the way to a powder, so you can feel the walnut texture in every serving. Preparation: 30 minutes. Cooking: 29 minutes. Resting: 120 minutes. Total time: 179 minutes. Servings: 8. Approximately 540 kcal and 10 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons powdered sugar
2 packets vanilla sugar
150 g walnuts
3 tablespoons flour
1 tablespoon rum
25 g butter

For the white chocolate cream

300 ml whipping cream
75 g white chocolate

For the syrup

75 g dark chocolate
2 tablespoons powdered sugar
200 ml water

For decorating

4-5 tablespoons desiccated coconut
300-400 g fruit of your choice

Preparation

1. Grind the walnuts. Separate the eggs and beat the yolks for 5 minutes with 6 tablespoons of powdered sugar and the vanilla sugar, until you have a thick cream and the sugar has dissolved. Beat the egg whites for 4 minutes, until they hold firm peaks. 2. Gradually fold in the flour, rum and ground walnuts, then gently fold in the egg whites with circular motions. Line the pan with baking paper, grease the paper with butter and pour in the mixture. 3. Bake at 180 °C for 20-25 minutes, until the top of the sponge is lightly browned. Leave it to cool for 30 minutes. 4. Put the cream in a saucepan and warm it over low heat for 4 minutes, stirring in the white chocolate until it melts. Leave the mixture in the freezer for about 2 hours or in the fridge overnight, then beat it until it holds its shape. 5. Grate the dark chocolate and mix it with 2 tablespoons of powdered sugar. Gradually pour in the 200 ml of hot water and stir for 2-3 minutes, until the sugar dissolves and the syrup is smooth. 6. Wash and dry the fruit, then cut the cooled sponge into pieces or cut out round shapes. Dip the pieces in the syrup and coconut, then decorate them with whipped cream and fruit.

Notes

Keep the cake covered in the fridge for no more than 3 days; add the fruit shortly before serving. I cut it into small pieces and set it beside black tea. The fruit can vary with the season; the cake contains gluten, nuts, milk and eggs. Choose walnuts with pale kernels and a clean smell, with no bitter taste. For a sponge that is neither too thin nor too thick, use a 20 × 30 cm pan; if using large fruit, cut it into small pieces so it sits on the whipped cream.