Walnut cake with vanilla cream

Walnut and Vanilla Cream Cake: An Unforgettable Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling)
Servings: 12

In a world full of desserts, walnut and vanilla cream cake holds a special place in the hearts of many. This cake, with its moist base and smooth cream, is perfect for moments when you want to treat your family or friends. Whether you're making it for a celebration or simply to enjoy a sweet moment, this recipe is simple yet impressive.

Ingredients

For the base:
- 8 eggs (make sure they are at room temperature for better foam)
- 7 tablespoons of sugar
- 5 tablespoons of ground walnuts
- 6 tablespoons of flour
- 1/2 packet of baking powder
- A pinch of salt

For the cream:
- 3 egg yolks
- 500 ml milk (preferably whole for a richer taste)
- 4 tablespoons of cornstarch
- 5 tablespoons of sugar
- Seeds from one vanilla pod (or 1 teaspoon of vanilla extract)
- 200 ml of whipped cream (chill overnight)

Preparation

Step 1: Preparing the base

1. Separating the eggs: Start by carefully separating the yolks from the whites. It is essential that not a drop of yolk gets into the whites to achieve a well-aerated foam.

2. Mixing the dry ingredients: In a separate bowl, combine the ground walnuts, flour, and baking powder. This step will ensure even distribution of the ingredients and prevent lumps.

3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they double in volume and become frothy. Gradually add the sugar, continuing to beat until the crystals dissolve completely, and the mixture becomes glossy and firm.

4. Incorporating the yolks: Add the beaten yolks to the egg white mixture, gently folding with a spatula to avoid losing air.

5. Adding the dry ingredients: Start incorporating the walnut, flour, and baking powder mixture, one tablespoon at a time, gently folding from the bottom up to maintain the airy texture.

6. Baking: Pour the mixture into a baking pan lined with parchment paper (20x30 cm) and place it in a preheated oven at 180°C. Bake for about 20 minutes or until the base is set and a toothpick inserted in the center comes out clean.

Step 2: Preparing the cream

1. Mixing the ingredients: In a bowl, combine the egg yolks, sugar, vanilla seeds, and cornstarch. This mixture will form the base of your creamy filling.

2. Heating the milk: In a saucepan, heat the milk until just before boiling, but do not let it boil.

3. Adding the milk: Slowly pour the warm milk over the egg yolk mixture, stirring continuously to avoid curdling. Then, place the mixture over medium heat, stirring constantly until the cream thickens (about 5-7 minutes).

4. Cooling the cream: Once the cream has thickened, let it cool covered with plastic wrap (this will prevent a skin from forming) until it reaches room temperature.

5. Whipping the cream: Once the cream is completely cooled, fold in the whipped cream with a mixer until you achieve a fluffy consistency.

Step 3: Assembling the cake

1. Cutting the base: When the base is completely cooled, cut it into four equal pieces.

2. Spreading the cream: Divide the cream into four equal portions and assemble the cake, alternating layers of base with layers of cream.

3. Final cooling: Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Chef's Tip

For an even more intense flavor, you can add a drop of rum essence to the vanilla cream or top the cake with toasted walnuts for an extra texture and flavor. This cake pairs perfectly with a fruit tea or aromatic coffee that will highlight the sweetness of the cream and the richness of the walnuts.

Nutritional Benefits

Walnut and vanilla cream cake is not only delicious but also nutritious. Walnuts are an excellent source of omega-3 fatty acids and protein, while eggs provide essential vitamins and minerals. However, due to its sugar and fat content, it's best enjoyed in moderation.

Frequently Asked Questions

- Can I use different nuts?
Yes, you can experiment with hazelnuts or almonds for a different flavor.

- How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

- Can it be frozen?
Yes, the cake can be frozen, but it is recommended to assemble it after thawing to maintain optimal texture.

A Personal Note

I fondly remember the moments when I used to make this cake with my grandmother. It was always a true joy to gather around the table and share our recipes and childhood stories. This cake is not just a dessert; it’s a connection between generations, a symbol of love and tradition.

Enjoy every bite and serve your cake with pride!