Nut Cake with Shortcrust Pastry and Chocolate Cream

Baking and Desserts | British cuisine

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Nut Cake with Shortcrust Pastry and Chocolate Cream

Ingredients

Butter - 31.7 oz
Wheat Flour - 7.1 oz
Wheat Flour - 1 teaspoon
Sugar - 26.5 oz
Egg white - 8 pieces
Sour Cream - 2 teaspoons
Walnuts - 17.6 oz
Cocoa Powder - 2 tablespoons
Egg white - 8 pieces
Chicken Egg - 1 piece
Milk - 3 cups
Vanilla salt - 2.1 oz
Liquid dark chocolate - 3.5 oz

Step by Step guide

Step 1

To prepare the shortcrust pastry, combine 200 grams of flour, 300 grams of butter in chunks, and 100 grams of sugar. Add 1 tablespoon of cocoa and chop everything until it resembles oily fine crumbs. Mix the sour cream with 3 egg yolks and add it to the crumb mixture. Knead the dough, divide it into 2 parts, and refrigerate for 15–20 minutes.

Step 2

Roll out the dough and bake 2 layers.

Step 3

To prepare the nut layers, pass 400 grams of peeled nuts through a meat grinder. Whip the egg whites until foamy, mix with the nuts, and add sugar. Roll out the dough and bake 2 layers.

Step 4

To prepare the custard, mix 1 teaspoon each of potato and wheat flour with 0.5 cups of cold milk. Add 1 tablespoon of cocoa. Boil 1 cup of milk and pour it into the previously prepared milk-flour mixture. Stirring continuously, cook over low heat until thickened and cool. Cream 200 grams of softened butter with 1 cup of sugar and 1 egg. Mix with the cooled mixture. Finally, add 1 packet of vanilla sugar.

Step 5

To prepare the chocolate cream, cream 5 egg yolks with 1 cup of sugar. Melt the chocolate with milk, mix well, and add to the yolk-sugar mixture. Place the pot with this mixture over a double boiler and, stirring continuously, bring it to thickening. Then remove from heat and let it cool slightly. Gradually incorporate 400 grams of softened butter and 1 packet of vanilla sugar into the warm mixture.

Step 6

Generously spread the custard on the shortcrust layer. Place the nut layer on top, and spread 1/3 of the chocolate cream over it. Again, place the nut layer, and spread all the remaining custard on top. Cover with the shortcrust layer. Generously coat the sides and top of the cake with chocolate cream and sprinkle with crushed nuts.