Nut and vanilla cream cake

Name: Nut and vanilla cream cake - Anda A.
Ingredients: Base: 6 egg whites; 100 g sugar; 130 g ground walnuts; 1 teaspoon vanilla extract; 1/2 baking powder; 2 tablespoons flour. Cream: 6 egg yolks; 150 g sugar; 400 ml milk; 2 tablespoons starch; 1 packet vanilla pudding; 200 g butter.

Dessert - Nut and vanilla cream cake by Anda A. - Recipia

The first time I made this cake, I worked in parallel with two bowls to save time on cooling the cream. I love that it doesn’t require sophisticated tools and the whole process goes quite quickly, especially if you organize all the ingredients beforehand. The base comes out light and airy, with a nutty flavor, and the vanilla cream has exactly the texture I look for in homemade cakes. It cuts nicely and looks great on any table, without being pretentious. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30-40 minutes Baking time: 20-25 minutes (for the base) Servings: 12-15, depending on how you cut it Difficulty: medium Recipe type: homemade layered cake, suitable for family or holiday meals Ingredients For the base: 6 egg whites 100 g sugar 130 g ground nuts 1 teaspoon vanilla extract 1/2 packet baking powder 2 tablespoons flour For the cream: 6 egg yolks 150 g sugar 400 ml milk 2 tablespoons cornstarch 1 packet vanilla pudding 200 g butter For decoration: melted chocolate (about 50 g, to taste) + 3-4 tablespoons of milk Preparation method 1. Preparing the cream: In a bowl, mix the egg yolks with the sugar. Beat until light in color and creamy. Separately, put the pudding powder and cornstarch, then gradually pour the cold milk over them, mixing well to avoid lumps. Pour this mixture over the beaten egg yolks. Place everything over a double boiler. Stir constantly with a whisk until the cream thickens like pudding. Remove from heat, cover the surface of the cream directly with plastic wrap (to prevent a skin from forming), and let it cool completely. 2. Butter cream: When the pudding is cold, beat the soft butter at room temperature until fluffy. Gradually add the cooled pudding, one tablespoon at a time, mixing after each addition. Continue until the mixture is smooth and homogeneous. 3. Nut base: Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar in two batches and continue beating until you get a glossy meringue. Mix the flour with the ground nuts and baking powder. Gently fold the dry ingredients into the egg white foam using a spatula and large, upward movements to retain volume. Finally, add the vanilla extract and mix gently. 4. Baking the base: Pour the mixture into a large baking tray (approximately 30x34 cm), lined with baking paper. Level it and bake in a medium oven (about 170-180°C if using an electric oven). The base is done when it starts to turn golden on the surface, about 20-25 minutes depending on the oven. Remove the base from the tray, let it cool completely on the paper, then gently peel off the baking paper. 5. Assembly: Cut the cooled base lengthwise into three equal strips. Place the first strip on a platter, spread half of the cream evenly. Cover with the second strip of base and spread the remaining cream. Place the last strip of base on top and gently press down with your hand to settle it. 6. Decoration: Melt the chocolate with 3-4 tablespoons of milk, over a double boiler or in the microwave, stirring until smooth. Pour over the cake while it’s still slightly warm, and spread with a spatula or let it drizzle irregularly, as you prefer. Why I make this recipe often I love making it because it can be prepared in advance, it doesn’t crumble when cut, and it keeps well. The ingredients are readily available, and it’s suitable for everyday occasions, not just for special events. Tips and variations Tips - For the cream, be careful not to let the pudding boil too hard, otherwise it may curdle. - If the base seems too dry after cooling, you can cover it with a slightly damp towel while it cools to soften it. - For assembly, if you want straighter edges, you can level the layers with a long-bladed knife. Substitutions - Instead of vanilla extract, you can use vanilla sugar, but the flavor won’t be as intense. - The butter in the cream should be high-fat (82%). Margarine changes the texture. Variations - In the cream, you can add grated lemon zest for an extra freshness. - You can use a glaze of powdered sugar and water instead of chocolate if you want a simpler version. Serving ideas - It cuts best after a few hours in the fridge. - You can portion it into small squares for holiday platters. - It goes well with a simple coffee or tea. Frequently asked questions 1. Can I use roasted nuts? Yes, but be careful not to roast them too much or they may become bitter. You can also use raw nuts; light roasting only intensifies the flavor. 2. Can the cake be frozen? I do not recommend it, as the buttercream changes texture after thawing. 3. What can I substitute for vanilla pudding? You can use just cornstarch and vanilla, but the texture and flavor won’t be quite the same as with pudding. 4. Can I make the base in advance? Yes, the base can be made a day ahead and stored covered at room temperature, as long as it’s not too hot in the kitchen. Nutritional values (approximate) One serving (out of 15) has about: Calories: 270-290 kcal Protein: 4-5 g Fat: 16-17 g Carbohydrates: 27-29 g These values are indicative, depending on the portion size and the chocolate used for decoration. Storage and reheating The cake keeps in the fridge, covered, for 3-4 days. It tastes better after a few hours of chilling. It should not be reheated. If it sits too long, the base may absorb moisture from the cream and become softer, but it won’t spoil. I do not recommend freezing, as the cream becomes grainy upon thawing.

Nut and vanilla cream cake

Tags

Categories