Nut cake with coffee and vanilla cream

The walnut, coffee, and vanilla cream cake is a delicacy that combines the intense flavors of coffee with the sweetness of walnuts and the smoothness of vanilla cream. It is a perfect dessert for any occasion, especially now as we approach the holidays. Let’s explore together the necessary steps to prepare this delicious cake, as well as some useful tips and details about the ingredients.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12 servings

Ingredients

Cocoa sheets:
- 350-450 g flour
- 200 g sour cream
- 150 g Rama margarine (or butter, if you prefer)
- 100 g sugar
- 3 teaspoons cocoa
- 1 packet baking powder
- A pinch of salt

Filling:
- 8 egg whites
- 190 g ground walnuts
- 190 g sugar
- 1 packet of instant coffee
- A pinch of salt

Vanilla cream:
- 1 packet vanilla pudding
- 500 ml milk
- 5 tablespoons sugar
- 1 teaspoon vanilla essence
- 200 ml liquid cream (1 carton)

Decoration:
- Chocolate with nuts (for garnish)

Short history
The walnut and coffee cake has deep roots in culinary traditions, inspired by refined French desserts. This recipe has been adapted and reinterpreted over time, becoming a favorite in many households. It is a perfect example of how simple ingredients can be combined to create a remarkable culinary experience.

Preparation steps

1. Preparing the cocoa sheets
- Mixing the ingredients: In a large bowl, add the room temperature margarine and sugar. Mix at medium speed until the mixture becomes creamy. Add the sour cream, cocoa, flour, baking powder, and salt. Stir with a spoon until the ingredients are well incorporated.
- Kneading the dough: Transfer the dough to a work surface and knead it with your hands until you obtain a non-sticky dough. If the dough is too soft, add a little more flour, but be careful not to overdo it.
- Chilling the dough: Wrap the dough in plastic wrap and let it chill in the refrigerator for 1 hour. This step is essential to make the dough easier to roll out.

2. Preparing the filling
- Beating the egg whites: In a clean bowl, add the 8 egg whites and a pinch of salt. Using a mixer, beat the egg whites until foamy. Gradually add the sugar, continuing to mix until you obtain a glossy and firm foam.
- Incorporating the walnuts and coffee: Add the ground walnuts and the packet of instant coffee. Use a spatula to gently fold in, using an up-and-down motion to avoid losing air from the egg whites.
- Preparing the sheets: Once the dough has chilled, divide it into two. Roll out the first sheet on a baking paper and place it in a tray.

3. Assembling the cake
- Adding the filling: Spread the walnut filling evenly over the first sheet in the tray.
- Rolling out the second sheet: Roll out the second sheet between two layers of plastic wrap. Carefully place it over the filling, being careful not to break it.
- Preparing for baking: Prick the dough with a fork to prevent air bubbles from forming during baking. Bake the cake in a preheated oven at 180°C for 30 minutes or until it passes the toothpick test.

4. Preparing the vanilla cream
- Boiling the pudding: In a saucepan, mix the pudding powder, vanilla essence, and sugar. Gradually add the milk, stirring continuously. Bring to a boil, stirring constantly, until the pudding thickens.
- Cooling the pudding: Allow the pudding to cool completely. This step is important to achieve a smooth cream.
- Incorporating the cream: Whip the cream with 2 teaspoons of powdered sugar. Once the pudding has cooled, gradually add the whipped cream, folding in with a spatula.

5. Finalizing the cake
- Final assembly: Spread the vanilla cream evenly over the cooled base. Decorate with grated chocolate.
- Final cooling: Let the cake chill in the refrigerator overnight to allow the cream to set well.

Serving
The walnut, coffee, and vanilla cream cake is served cold, cut into squares or triangles. It is perfect alongside a cup of coffee or tea, turning each serving into an unforgettable taste experience.

Useful tips
- For an extra flavor: Add a little ground cinnamon to the walnut filling.
- Variations: You can experiment with different types of nuts, such as hazelnuts or almonds, or you can replace the instant coffee with brewed coffee.
- Storing the cake: The cake keeps well in the refrigerator for 3-4 days, but it is also great frozen, allowing you to enjoy it during moments of indulgence.

Frequently asked questions
1. Can I use whole eggs instead of egg whites?
- It is not recommended, as the texture and final consistency of the cake will be different.

2. What can I do with the leftover egg yolks?
- You can make mayonnaise, cheese cream, or even an omelet.

3. Is it possible to make the cake gluten-free?
- Yes, you can use gluten-free flour instead of regular flour, being careful to adjust the liquid quantities if necessary.

So, if you want to try a recipe that will impress, the walnut, coffee, and vanilla cream cake is the perfect choice. With every bite, you will feel how the flavors intertwine in a delicious harmony. Enjoy your meal!

 Ingredients: Cocoa Sheets: 350-450 g flour, 200 g sour cream, 150 g margarine, 100 g sugar, 3 teaspoons cocoa, 1 packet baking powder, 1 pinch of salt. Filling: 8 egg whites, 190 g ground walnuts, 190 g sugar, 1 packet of instant coffee, 1 pinch of salt. Vanilla Cream: 1 packet of vanilla pudding, 500 ml milk, 5 tablespoons sugar, 1 teaspoon vanilla essence, 200 ml liquid cream (1 container). Decoration: chocolate with nuts.

 Tags:  nut cake coffee cake vanilla cream