Wedding anniversary cake

Walnut Cake with Vanilla Cream and Chocolate Roses - A Delicacy for the Holidays!

When it comes to celebrations, nothing compares to a delicious and elegant cake. This walnut cake recipe with vanilla cream and chocolate roses is perfect for celebrating special moments with loved ones, bringing a touch of magic and refinement to your table. Whether it's a wedding anniversary or another important event, this cake will surely impress!

Preparation Time: 1 hour
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 10-12 servings

Ingredients

For the Cake:
- 5 eggs
- 5 tablespoons of sugar
- 2 tablespoons of flour
- 7 tablespoons of ground walnuts
- 1 teaspoon of baking powder
- A pinch of salt

For the Vanilla Cream:
- 3 egg yolks
- 250 ml milk
- 4 tablespoons of sugar
- 3 tablespoons of flour
- 1 vanilla pod
- 100 g butter

For the Syrup:
- 500 ml water
- 4 tablespoons of sugar
- 1 teaspoon (or to taste) rum essence
- 1 teaspoon preserved orange peel (from a jar)

For Decoration:
- 200 ml liquid cream

For the White Chocolate Roses:
- 1 bar of white chocolate
- 2 teaspoons of milk
- 1 teaspoon of honey

Step-by-Step Instructions

1. Preparing the Chocolate Roses
The first step in creating this spectacular cake is preparing the chocolate roses. They not only taste delicious but also add a special charm to the cake.

- Melting the Chocolate: In a bowl, melt the broken white chocolate into small pieces using the fondue method or a double boiler. Add 2 teaspoons of milk. Stir constantly until the chocolate is completely smooth.
- Adding the Honey: Once the chocolate has melted, remove the bowl from the heat and add 1 teaspoon of honey. Mix well to integrate the honey.
- Cooling and Shaping: Place the resulting paste on a piece of plastic wrap and let it cool at room temperature. Then, transfer it to the freezer for about an hour. If you have time, let it cool gradually to avoid clumping. Once well-cooled, slice it and, with clean and dry hands, shape each slice into a rose. Keep the roses in the refrigerator until use.

2. Preparing the Cake
Now that the roses are ready, let’s focus on the cake.

- Separating the Eggs: Separate the egg whites from the yolks. It is important to have a clean and dry bowl to beat the egg whites, so they form a firm foam.
- Beating the Egg Whites: Using a mixer, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the sugar, continuing to beat until you obtain a glossy meringue.
- Incorporating the Yolks: Add the yolks one by one, gently mixing with a spatula.
- Adding the Dry Ingredients: Sift the flour, baking powder, and ground walnuts over the egg mixture. Mix with a spatula, being careful not to deflate the mixture.
- Baking: Pour the mixture into a round cake pan lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes. Check with a toothpick if it is baked - if it comes out clean, the cake is ready!

3. Preparing the Syrup
The syrup will add moisture and flavor to the cake layers, so don’t skip it!

- Boiling the Syrup: In a pot, combine water with sugar and orange peel. Boil for about 5 minutes, stirring, until the sugar is completely dissolved.
- Adding Flavor: Once the syrup is ready, remove it from the heat and add the rum essence. Let it cool completely.

4. Preparing the Vanilla Cream
The vanilla cream is the heart of this cake, providing a rich texture and divine taste.

- Heating the Milk: In a saucepan, heat the milk, but do not let it boil.
- Mixing the Ingredients: In another pot, mix the egg yolks with sugar, flour, and the seeds from the vanilla pod. Gradually add the warm milk, stirring continuously to avoid curdling the eggs.
- Thickening the Cream: Place the pot over medium heat and continue stirring until the cream thickens. Once it reaches the desired consistency, add the butter and mix well. Let the cream cool.

5. Assembling the Cake
Now that all components are ready, it’s time to assemble the cake!

- Slicing the Cake: Once the cake has cooled, slice it into two parts, ensuring that the base is thicker than the top.
- Soaking the Cake: Using the cooled syrup, soak each layer of cake, being careful not to make it too wet.
- Adding the Cream: Place the vanilla cream between the two cake layers, smoothing it with a spatula.
- Covering with Whipped Cream: Whip the liquid cream with a mixer until you achieve a soft consistency. Cover the cake with whipped cream, using a spatula to make it look appealing.

6. Decorating the Cake
The final step is to decorate the cake with chocolate roses and whipped cream flowers.

- Decorating: Use the remaining whipped cream to create flowers and decorative shapes on the cake. Carefully place the chocolate roses on top, giving it an elegant and sophisticated look.

Serving and Suggestions
This walnut cake with vanilla cream and chocolate roses is perfect to be served alongside aromatic coffee or a cup of tea. It can also be accompanied by vanilla ice cream or a berry sauce, which will add a touch of freshness.

Helpful Tips
- Caring for the Cream: Make sure the vanilla cream cools completely before applying it between the layers to avoid melting the whipped cream.
- Nut-Free Version: If you want to make a nut-free version, you can replace the flour with a mixture of flour and cocoa for a chocolate cake.
- Storage: The cake can be kept in the refrigerator for 2-3 days, but it is best enjoyed fresh.

Nutritional Benefits
This cake contains walnuts, which are an excellent source of healthy fats and protein. Additionally, the vanilla cream brings a dose of calcium from the milk, while the white chocolate adds a touch of indulgence.

Frequently Asked Questions
1. Can I use dark chocolate for the roses?
Yes, dark chocolate can be used to create roses, providing a bitter and deep note to the cake.

2. How can I tell if the cake is baked?
Insert a toothpick in the center of the cake; if it comes out clean, the cake is baked. If it still has batter on it, leave it in the oven for a few more minutes.

3. What can I do if the vanilla cream doesn’t thicken?
If the cream doesn’t thicken, leave it on the heat for a few more minutes, stirring constantly, until it reaches the desired consistency.

A Personal Note
This recipe has been passed down through generations in my family, being part of our most beautiful celebrations. Every cake we make is accompanied by stories, laughter, and memories, and this one is no exception. I invite you to bring the magic of the holidays into your home with this refined cake, filled with love and attention to detail. Enjoy your meal!