Kinder walnut cake

Name: Kinder walnut cake
Ingredients: 400 g walnuts; 10 egg whites; 1/4 teaspoon salt; 10 tablespoons sugar; 5 tablespoons breadcrumbs; 5 tablespoons ground walnuts; 2 level tablespoons flour; 10 g baking powder; 300 g chocolate cream; 900 ml milk; 250 g sugar; 3 packets vanilla pudding powder; 3 egg yolks; 300 g butter; 2 tablespoons chocolate cream; 80 g ground walnuts

Dessert - Kinder walnut cake by Melina I. - Recipia

For the Easter meal, Kinder walnut cake is served chilled, cut into rectangles. The walnut meringue base is topped with chocolate cream, then two layers of pudding and butter cream, one plain and one with walnuts. I prefer to cut small pieces so the layers show clearly. Preparation: 35 minutes. Cooking: 30 minutes. Resting: 180 minutes. Total time: 245 minutes. Servings: 20. Approximately 500 kcal and 9 g protein per serving.

Ingredients

For the base

400 g walnuts
10 egg whites
1/4 teaspoon salt
10 tablespoons sugar
5 tablespoons breadcrumbs
5 tablespoons ground walnuts
2 level tablespoons flour
10 g baking powder
300 g chocolate cream

For the cream

900 ml milk
250 g sugar
3 packets vanilla pudding powder
3 egg yolks
300 g butter
2 tablespoons chocolate cream
80 g ground walnuts

Preparation

1. Heat a dry pan and toast the walnuts for 5 minutes, stirring until they smell toasted. Let them cool, then chop them into smaller pieces. 2. Line a 40 × 28 cm baking pan with parchment paper and spread the toasted walnuts over the bottom. 3. Beat the 10 egg whites with 1/4 teaspoon salt until stiff. Gradually add 10 tablespoons sugar, beating after each addition. In a separate bowl, mix the breadcrumbs, ground walnuts, flour and baking powder, then gently fold them in in two batches. 4. Pour the mixture into the pan and level it out. Bake in a preheated oven at 180°C for 15-20 minutes, until the base is lightly browned and firm to the touch. 5. Turn the base out onto a serving plate and carefully peel off the paper. Spread 270 g chocolate cream over the base while it is still hot, then leave it to cool for 30 minutes. 6. Mix 300 ml cold milk with the pudding powder and the 3 egg yolks. Bring 600 ml milk and 250 g sugar to a boil. Pour the pudding mixture into the hot milk and cook for 5 minutes, stirring, until thickened. Leave the pudding to cool for 60 minutes. 7. Beat the softened butter, then gradually mix in the cooled pudding. Divide the cream into two equal portions. Mix 2 tablespoons chocolate cream and 80 g ground walnuts into one portion. 8. Spread the walnut cream over the chocolate-covered base, then cover it with the plain cream. Refrigerate the cake for 120 minutes before serving.

Notes

The 40 × 28 cm pan makes thin layers that are easy to cut once chilled. Taste the walnuts before using them; bitter ones or ones that smell rancid will come through in the walnut cream. Cooling the pudding is the step many people rush, but it blends more smoothly with the butter when it is no longer warm. This cake was the most popular one at the Easter meal. I got the idea from miremirc, whom I thank. It keeps covered in the fridge for up to 3 days. I serve it with black tea, without another dessert alongside. You can sprinkle colored candies or ground walnuts on top. It contains walnuts, gluten, dairy and eggs.

Frequently asked questions

Why does the cake base sink after I take it out of the oven?

If the egg whites were not beaten until stiff or the dry mixture was folded in too vigorously, the base can lose some of its volume. Stop the mixer after adding the sugar and use a spatula to fold in the dry mixture.

How do I cut slices with neat edges?

Warm the knife blade in hot water for 10 seconds and wipe it before each cut. That way it won't catch on the soft cream between the layers.

What should I do if the butter cream turns grainy?

Leave it at room temperature for a few minutes and beat it again. The butter and pudding blend more easily when they are at similar temperatures.