Nut and cocoa cream cake
Walnut cake with cocoa cream: a delicious recipe for special moments
When it comes to celebrating love and the years spent together, there is nothing sweeter than a cake that expresses all the joy and affection. Today, I will present a recipe for walnut cake with cocoa cream, perfect for anniversaries or any other special occasion. This cake is easy to make but incredibly tasty, and the combination of the crunchy walnut base and the delicate cocoa cream will surely win the hearts of everyone!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Necessary ingredients:
For the base:
- 10-11 egg whites (approximately 350 g)
- 2 egg yolks
- 13 tablespoons of sugar (approximately 200 g)
- 5-6 tablespoons of flour (approximately 75 g)
- 1 teaspoon of baking powder
- 2 teaspoons of powdered sugar with vanilla beans
- 200 g walnut kernels
For the cream:
- 800 ml milk
- 2-3 tablespoons of cocoa (approximately 30 g)
- 6 tablespoons of cornstarch (approximately 75 g)
- 7 tablespoons of sugar (approximately 100 g)
- 120 g butter
- 2-3 tablespoons of powdered sugar
- 2 teaspoons of vanilla extract
- 1 packet of cappuccino (optional)
- candies for decoration (optional)
Helpful tip: It is essential that all ingredients are at room temperature to achieve an airy and uniform texture.
Preparing the bases:
1. Start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. This step is crucial for getting a fluffy cake. Use an electric mixer for the best results.
2. Gradually add the sugar, continuing to mix until the mixture becomes shiny and has the consistency of a meringue.
3. Carefully incorporate the egg yolks, gently mixing with a silicone spatula. It is important to keep the air in the mixture.
4. Sift the flour and baking powder over the mixture and gently fold in using an up-and-down motion to avoid losing air from the base.
5. Chop the walnut kernels and add them to the mixture, folding gently again.
6. Prepare a rectangular baking pan (approximately 30x20 cm) greasing it with butter and lining it with baking paper. Pour the batter into the pan and level the surface.
7. Preheat the oven to 180°C (medium temperature) and place the pan inside. Let the base bake for 20-25 minutes. It is ready when it turns golden and passes the toothpick test.
8. Once the base is baked, turn off the oven, slightly open the door, and let it cool completely inside the oven. This step helps prevent cracking.
Preparing the cream:
1. In a medium bowl, combine the cocoa, cornstarch, sugar, and a little milk. Mix well to avoid lumps.
2. Bring the rest of the milk to a boil in a saucepan. When it reaches boiling point, add the cocoa and cornstarch mixture, whisking constantly. Lower the heat and let it simmer, stirring continuously, until the cream thickens, like a pudding.
3. Once the cream has reached the desired consistency, remove from heat and flavor with vanilla extract. Cover with plastic wrap to prevent a crust from forming on the surface and let it cool completely.
4. In another bowl, beat the butter with 2-3 tablespoons of powdered sugar until creamy and airy. Gradually add the cold cocoa cream, continuing to mix until you achieve a smooth and fine texture.
Assembling the cake:
1. Once the base has completely cooled, remove the baking paper and place it back in the pan in which it was baked.
2. Prepare a cappuccino or strong coffee and soak the base with this aromatic drink. This step will add flavor and moisture to the bases.
3. Spread the cream evenly over the soaked base, leveling with a spatula.
4. Finally, decorate the cake with colorful candies or any other decorations you prefer. This detail will add a festive and attractive look.
5. Let the cake rest in the refrigerator for a few hours before cutting it. This step will help firm up the cream and achieve beautiful, even pieces.
Personal tip: If you want to enrich the cake, you can add some ground walnuts or even a teaspoon of instant coffee to the cream for a more intense flavor.
Calories and nutritional benefits:
This walnut cake with cocoa cream is not only delicious but also full of nutrients. Walnuts are an excellent source of healthy fats, proteins, and antioxidants, while cocoa provides beneficial flavonoids for heart health. Each serving can contain approximately 300-350 calories, but the taste and joy it brings are priceless.
Frequently asked questions:
1. Can I replace the walnuts with another ingredient?
- Yes, you can use almonds or hazelnuts, but the taste and texture will be different.
2. How can I adapt the recipe to be gluten-free?
- Replace the flour with a gluten-free option, such as almond flour or rice flour, but make sure it is suitable for baking.
3. Can the cake be frozen?
- Yes, the cake can be frozen, but it is recommended to cut it into portions before freezing for easy thawing.
This walnut cake with cocoa cream is more than just a recipe; it is a way to create beautiful memories with loved ones. With every bite, you will feel the love and effort invested in making it. So, do not hesitate to prepare it and enjoy it with your loved ones! Happy anniversary, my love!
Ingredients: For the base: 10-11 egg whites, 2 egg yolks, 13 tablespoons of sugar, 5-6 tablespoons of flour, 1 teaspoon of baking powder, 2 teaspoons of powdered sugar with vanilla beans, 200 grams of walnut kernels. For the cream: 800 ml of milk, 2-3 tablespoons of cocoa, 6 tablespoons of starch, 7 tablespoons of sugar, 120 grams of butter, 2-3 tablespoons of powdered sugar, 2 teaspoons of vanilla essence, 1 packet of cappuccino, candies for decoration.
