Nut cake with vanilla cream

Name: Nut cake with vanilla cream - Adela H.
Ingredients: Base x3: 2 egg whites; 2 tablespoons of sugar; 2 tablespoons of oil; 3 tablespoons of ground walnuts; 1 tablespoon of flour; 1 large tablespoon of Nutella. Vanilla cream: 6 egg yolks; 350 ml of milk; 5 tablespoons of sugar; 4 tablespoons of flour; 4 packets of vanilla sugar; 200 g of butter. Whipped cream and caramel: 125 ml of liquid cream + 50 ml; 2 tablespoons of sugar; 3 tablespoons of ground nuts. Decoration: 125 g of quality white chocolate; 50 ml of liquid cream; colored candies; vanilla cream.

Dessert - Nut cake with vanilla cream by Adela H. - Recipia

Dessert is an essential part of any meal, and today I invite you to discover a truly special recipe: walnut sponge cake with vanilla cream. This decadent cake, with a delicate texture and a perfect combination of flavors, is a real delight for the senses. Get ready to indulge and impress anyone who tastes this delicacy! Total preparation time: 1 hour and 30 minutes Baking time: 30 minutes Number of servings: 8-10 Necessary ingredients: *For the sponges (3 sponges, each with a diameter of 20 cm):* - 6 egg whites - 6 heaping tablespoons of sugar - 6 tablespoons of oil - 9 tablespoons of ground walnuts - 3 tablespoons of flour - 3 tablespoons of Nutella *For the vanilla cream:* - 6 egg yolks - 350 ml of milk - 5 tablespoons of sugar - 4 tablespoons of flour - 4 packets of vanilla sugar (or 2 tablespoons of vanilla essence) - 200 g of butter at room temperature *For the whipped cream and caramel:* - 125 ml of liquid cream (plus 50 ml) - 2 tablespoons of sugar - 3 tablespoons of ground nuts *For decoration:* - 125 g of quality white chocolate - 50 ml of liquid cream - Colored sprinkles - Remaining vanilla cream Recipe history: The walnut sponge cake with vanilla cream has deep roots in culinary tradition, often associated with special occasions and celebrations. It is a dessert that brings together rich flavors and fine textures, making it perfect for celebrating important moments in life. Whether it's an anniversary, a party, or simply a weekend treat, this cake is the ideal choice. Step by step: 1. Preparing the sponges: - Start by preheating the oven to 180°C. This is a crucial step to ensure even baking. - In a large bowl, beat the egg whites with a pinch of salt until frothy. - Gradually add the sugar, continuing to beat on high speed until the mixture becomes glossy and forms stiff peaks. - Gently fold in the oil, ground walnuts, and flour using a spatula to avoid losing air in the mixture. - Line a baking tray with aluminum foil to prevent sticking and pour in the batter. Bake the sponge for 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean. - Repeat the process two more times to obtain the three necessary sponges. 2. Preparing the vanilla cream: - In a bowl, whisk the egg yolks with the sugar until they become a smooth paste. Add the flour and mix well. - In a saucepan, bring the milk to a boil, then gradually add the egg yolk mixture while continuously stirring to avoid lumps. - Cook on low heat, stirring constantly, until the cream thickens like pudding. - Allow the cream to cool completely, then beat the butter at room temperature with the vanilla sugar. Add one tablespoon of the egg yolk cream at a time, mixing well after each addition. 3. Preparing the whipped cream and caramel: - In a pan, caramelize the two tablespoons of sugar until golden. Be careful not to burn it! - Extinguish the caramel with 50 ml of liquid cream and let it simmer on low heat until the sugar is completely melted. Allow it to cool slightly. - Whip the remaining cream (125 ml) until stiff. Add the cooled caramel and ground nuts, gently mixing. Chill the cream for 10 minutes. 4. Assembling the cake: - Place the first sponge on a platter and spread it with Nutella. This chocolate base will add a touch of sweetness and balance the flavors. - Add 3 tablespoons of vanilla cream, followed by half of the whipped cream. Place the second sponge on top and repeat the same layers. - Cover with the last sponge and frost the cake with the remaining cream, saving some for decoration. 5. Preparing the glaze: - Melt the white chocolate with 50 ml of liquid cream over a double boiler or in the microwave. Mix well until it becomes a smooth mixture. - Allow the glaze to cool slightly, then pour it over the cake, ensuring it covers evenly. 6. Decorating the cake: - Use the remaining cream to decorate the cake and add colored sprinkles for an extra touch of joy and color. Practical tips: - Make sure all ingredients are at room temperature before starting the preparation. This helps achieve a better texture. - You can replace the walnuts with almonds or hazelnuts, giving the cake a personal touch! - If you want an even more flavorful cake, you can add a few drops of rum essence to the vanilla cream. Frequently asked questions: - Can I use whole wheat flour instead of white flour? Yes, but the texture of the cake will be different, denser. - How can I keep the cake fresh? You can store it in the fridge in an airtight container for 3-4 days. - Is it possible to freeze the cake? Yes, but it's better to freeze it without the glaze, which you should apply after thawing. Ideal pairings: This delicious cake pairs perfectly with a cup of freshly brewed coffee or a vanilla tea infusion. Additionally, a glass of sweet white wine can successfully complete this culinary experience. Now that you have all the necessary information, it's time to get to work! Whether it's for a special occasion or simply to treat your family, the walnut sponge cake with vanilla cream will surely be a hit. Enjoy your meal!