Nut Cream Cake

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Nut Cream Cake

Ingredients

Water - 5 tablespoons
Chocolate eggs - 5 pieces
Sugar - 12.3 oz
Salt - to taste
Wheat Flour - 5.3 oz
Baking Powder - 2 teaspoons
Walnuts - 12.3 oz
Cream - 1 qt
Vanilla salt - 1.1 oz
Powdered Sugar - 2 tablespoons
Liqueur - 4 tablespoons

Step by Step guide

Step 1

Beat the egg yolks with water and 175 grams of sugar until fluffy. Beat the egg whites with salt until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture and combine with flour, baking powder, and 100 grams of chopped walnuts.

Step 2

Grease a 26 cm diameter springform pan with butter and dust with flour. Pour the batter into the pan and bake for 35-40 minutes at 180°C (350°F), then cool on a wire rack.

Step 3

Line a baking sheet with foil and grease it with vegetable oil. Caramelize the sugar in a pan, stirring, until light yellow. Dip 16 walnut halves into the caramel and cool them on a wire rack. Mix the chopped nuts with the caramel and immediately spread them on the foil. Crumble the cooled hardened mixture as finely as possible.

Step 4

Whip the cream with powdered sugar and vanilla sugar until stiff peaks form and set aside 1/4 of this mixture. Mix 3/4 of the candied nuts with the remaining cream.

Step 5

Cut the cake into 3 layers, soak them with liqueur, and spread with cream mixed with candied nuts. Assemble the cake and cover it with the remaining cream on all sides; decorate the sides with candied nuts.