Layered cake with nuts and chocolate
Layered Walnut and Chocolate Cake
Get ready to indulge in a layered walnut and chocolate cake, a delicious recipe perfect for any special occasion or simply to enjoy a sweet moment with loved ones. This cake is not only tasty but also a true visual delight, with rich layers of chocolate cream and crunchy walnuts that perfectly combine the soft texture of the layers with the sweetness of sour cherries.
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour 40 minutes
Servings: 12
History and Tradition
Layered cakes have a fascinating history, being associated with the celebration of important moments in people's lives, such as weddings or anniversaries. This recipe incorporates simple ingredients that bring a touch of nostalgia, such as walnuts, which have been used for centuries to symbolize wealth and prosperity.
Ingredients
For the Base:
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 3 tablespoons of oil
- 5 tablespoons of milk (one cup)
- 300 g ground walnuts
- Zest of one lemon
- 1 packet of baking powder
- 2 tablespoons of vanilla sugar
- 1 jar (300 g) of sour cherry jam (drained berries)
For Cream 1:
- 1 packet of chocolate pudding
- 500 ml milk
- 3 tablespoons of sugar
- 50 g baking margarine
- 1 essence of rum
For Cream 2:
- 150 g baking margarine
- 5 tablespoons of granulated sugar
- 2 tablespoons of vanilla sugar
- A few drops of lemon juice
- 4 tablespoons of cocoa
- 1 cup of milk
For Syrup:
- 800 ml water
- Juice of 3/4 lemon
- 5 tablespoons of sugar
For Decoration:
- 1 packet of whipped cream
- 250 ml milk
- 1 packet of cream stabilizer
- 1 tablespoon of vanilla sugar
- 50 g dark chocolate with milk (for decoration)
Preparation
1. Preparing the Base:
Start by separating the egg whites from the yolks. Beat the egg whites until stiff in a large bowl. Gradually add the vanilla sugar and granulated sugar, continuing to mix until you obtain a glossy and firm foam.
Add the yolks, baking powder, lemon zest, milk, and oil, gently mixing with a spatula. Incorporate the ground walnuts and mix until well combined.
Gradually add the flour, mixing carefully to avoid losing air from the mixture. Finally, add the drained sour cherry jam and mix gently.
Pour the mixture into a greased and floured baking tray. Bake in a preheated oven at 200°C for 35-40 minutes, or until the base is golden and passes the toothpick test. Let it cool in the tray for 5 minutes, then remove it and let it cool completely on a wire rack.
2. Preparing Cream 1:
In a saucepan, bring 400 ml of milk to a boil. In another bowl, mix the contents of the pudding packet with the remaining milk (100 ml), rum essence, and sugar. When the milk boils, add the pudding mixture and stir well. Let it cook for one minute, stirring constantly until it thickens.
Remove from heat and add the margarine, stirring until completely melted. Let the cream cool, stirring occasionally to prevent a crust from forming.
3. Preparing Cream 2:
In a saucepan, melt the margarine, then add the granulated and vanilla sugar. Once the sugar has melted, add the milk and lemon juice, followed by the cocoa. Let the mixture boil for 5 minutes, stirring constantly. Remove from heat and let the cream cool.
4. Preparing the Syrup:
Bring the water, sugar, and lemon juice to a boil. Once boiled, remove the syrup from heat and let it cool.
5. Assembling the Cake:
Once the base has cooled completely, cut it into 3 or 5 layers, depending on your preference. You can use a cake ring to achieve perfect shapes.
Soak each layer with the cooled syrup, then start assembling the cake on a platter. Place the first layer, add the chocolate pudding cream, then the second layer. Continue with the chocolate cream and the third layer. On the fourth layer, add only the pudding cream and then place the last layer.
6. Decorating the Cake:
Prepare the whipped cream according to the instructions on the package, mixing the milk, vanilla sugar, and the contents of the packet. Whip until it becomes thick, then add the stabilizer and whip again.
Cover the cake with whipped cream and decorate it with the grated chocolate leftovers. Let the cake chill in the fridge for 5-6 hours or, ideally, overnight, to allow the flavors to meld perfectly.
Practical Tips:
- Make sure all ingredients are at room temperature before you start preparing. This will help achieve an airy texture for the cake base.
- If you don't have ground walnuts, you can use almonds or hazelnuts, which will add a unique flavor to the cake.
- You can experiment with different types of jam, such as peach or strawberry, to give the cake a personalized touch.
- For an extra flavor boost, add a few drops of vanilla extract to the chocolate cream.
Frequently Asked Questions:
- Can I use duck eggs instead of chicken eggs? Yes, but you need to adjust the quantity since duck eggs are larger.
- How long can I keep the cake in the fridge? The cake can be kept in the fridge for 3-4 days, but it is best consumed fresh.
Ideal Pairings:
This layered walnut and chocolate cake pairs perfectly with a cup of black coffee or green tea, which will balance its rich sweetness. Additionally, a glass of sweet wine can add a sophisticated touch for special occasions.
Enjoy this layered walnut and chocolate cake, a recipe that is sure to impress anyone who tastes it! This combination of flavors and textures makes each slice a true culinary experience.
Ingredients: Sponge Cake 10 eggs 10 tablespoons sugar 10 tablespoons flour 3 tablespoons oil a small cup of milk (5 tablespoons) 300 g ground walnuts grated zest of one lemon 1 packet baking powder 2 tablespoons vanilla sugar 1 jar (300g) sour cherry jam Cream 1 1 packet chocolate pudding 500ml milk 3 tablespoons sugar 50 g margarine for baking 0 rum essence Cream 2 150 g margarine for baking 5 tablespoons granulated sugar 2 tablespoons vanilla sugar a few drops of lemon juice 4 tablespoons cocoa a cup of milk Syrup 800ml water lemon juice (3/4) 5 tablespoons sugar Decor 1 packet whipped cream 250 ml milk 1 sachet stabilizer for whipped cream 1 tablespoon vanilla sugar milk chocolate (50g)
