An easy and light walnut cake, made with just 5 ingredients.
An easy and light walnut cake, made with just 5 ingredients.
Recipe for 8 people.
Classic (no restrictions), Vegetarian
Preparation: 01:30 + cooling time
Interval: 00:20
TOOLS
1 cutting board(s), 2 bowls, 1 strainer(s), 1 spatula(s), 3 mold(s) (same), 1 piping bag and tip (optional)
EQUIPMENT
mixer + blender or processor
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
WALNUT CAKE DOUGH Ingredients
– 8 units of separated eggs, yolks and whites
– 500g of sugar (use the measurement of 1 cup of tea = 200g as a reference if measuring in cups).
– 25 g of breadcrumbs, plus a little something to dust the molds (1 tablespoon = 10 grams) THE
– 250 g of walnuts, ground
Ingredients CHANTILLY CREAM
– 800 ml of fresh cream
– 1 1/3 cups sugar, sifted or as desired
Ingredients TO ASSEMBLE – SYRUP (OPTIONAL)
– water to taste (filtered) (optional)
– 2 tablespoons of sugar, or as much as you like (optional)
Ingredients TO DECORATE:
– walnuts to taste, whole for the surface and chopped for the sides.
PREPARATION:
1. Separate the recipe ingredients and utensils.
2. An entire recipe, corresponding to a portion for 8 people. This recipe has not been tested for individual or small portion sizes.
3. Preheat the oven to 180o C.
4. Separate 3 equal 20-inch pans for a cake like the one pictured. If you don’t have the same shapes, try very similar shapes or bake in several stages, as the dough is quite delicate to cut.
5. Line the bottom with baking paper and grease the paper too. Sprinkle with breadcrumbs and shake off excess.
6. Separate the egg whites and set them aside in a bowl. In another bowl, sift the egg yolks and set them aside.
7. Grind the nuts in a blender or food processor until they are finely ground (do not let them turn into flour). Take the opportunity to crush the nuts for decoration. Save a few whole walnuts to decorate the top of the cake.
8. Sift the sugar that you will use to make the cream and for the cake.
PREPARATION:
WALNUT CAKE DOUGH:
- In the bowl of a stand mixer, beat the egg whites until they reach a stiff consistency.
- Add the sugar and continue beating until a meringue forms.
- Add the sifted egg yolks and beat well.
- Add the breadcrumbs and mix gently using a spatula, preferably a silicone one.
- Gradually add the chopped walnuts (keep aside those you will use for decoration), mixing carefully so as not to lose the lightness of the mixture.
- Place the dough in the greased baking tray(s) lined with baking paper and bake in a preheated oven at 180°C for about 35 minutes for a large cake (8 people). Cooking time may vary depending on the size of the cake.
FILLING WITH CHANTILLY CREAM:
- Put the fresh cream in the mixer. She starts beating.
- Add the sugar when it is harder and beat until you obtain whipped cream.
- Leave to rest in the fridge until ready to fill and cover the cake.
WALNUT CAKE (ASSEMBLY):
- Remove cakes from oven and cover lightly (without sealing) with aluminum foil. This keeps them from wilting too much.
- If the center of the cakes sinks a little, cut the excess from the sides to level it and make it straight. Use the dough from these sides to fill the center of the cake, pressing down lightly
- Place the first layer of cake on a cardboard base, or on the bottom of a removable baking tray with the baking paper facing up and carefully remove it.
- Optionally, if you wish, you can moisten the cake with a little sugar syrup, without exaggerating. Heat some filtered water with sugar to taste, long enough to dissolve the sugar.
- Place the whipped cream in a piping bag fitted with a nozzle of your choice (optional).
- Spread a generous layer of cream, level.
- Place the second layer of cake with the baking paper facing up. Remove the parchment paper.
- If desired, moisten the new layer with sugar syrup. Add more whipped cream.
- Arrange the third layer in the same way as the previous ones, moisten it with the syrup (optional), cover with a thin layer of whipped cream.
- Cover the surface and edges of the cake with whipped cream, decorate with the pastry tip on top.
- On the sides, to finish, cover with chopped walnuts.
- Decorate with whole walnuts on top.
- Store the cake in the refrigerator until ready to serve.
FINALIZATION AND ASSEMBLY:
1. Cut the cake into slices.
2. Serve cold.
a) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we advise you to read the labels of this ingredient(s) and others that may not be marked very carefully and to choose brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
