Cake with milk cream and praline nuts

Milk cream and praline walnut cake - a decadent delight

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 8 hours (including cooling time)
Number of servings: 12

Who doesn’t love a cake that combines creamy chocolate, crunchy praline walnuts, and a delicate milk cream? This milk cream and praline walnut cake recipe is sure to become the star of any festive meal or a gathering with friends. It is a recipe that blends tradition with a touch of innovation, and the result is simply irresistible.

A bit of history
Cream cakes have been cherished throughout time in various cultures, symbolizing celebrations and joy. This recipe pays homage to these traditions but with a modern twist, thanks to the praline walnuts that provide a crunchy texture and rich flavor.

Ingredients
*For the cake base:*
- 300 g chocolate (milk or dark, according to preference)
- 75 g butter
- 50 ml oil
- 125 ml liquid cream
- 5 eggs
- 75 g brown sugar
- 75 g white sugar
- 250 g flour
- 1 teaspoon baking powder

*For the syrup:*
- 150 g brown sugar
- 250 ml water
- 2 tablespoons Amaretto (or other preferred liqueur, optional)

*For the cream:*
- 1 l milk
- seeds from one vanilla pod
- 250 g sugar
- 100 g flour
- 50 g starch
- 200 ml liquid cream

*For the praline walnuts:*
- 50 g brown sugar
- 75 g walnut kernels

*For the glaze:*
- 200 g chocolate (with nuts or plain) + 50 ml liquid cream
- 40 g white chocolate + 1 tablespoon liquid cream

Step-by-step instructions

1. Preparing the cake base
Start by melting the chocolate, butter, oil, and liquid cream in a double boiler. This step is essential for achieving a smooth and homogeneous texture. Once melted, let the mixture cool slightly.

2. Beating the eggs
In a large bowl, mix the egg yolks with both types of sugar (brown and white) until the mixture becomes creamy and doubles in volume. This is a crucial step to incorporate air into the mixture, making the cake base fluffy.

3. Combining chocolate with yolks
Add the cooled chocolate mixture to the yolks and mix well.

4. Incorporating dry ingredients
In another bowl, mix the flour with the baking powder, then gradually add them to the yolk mixture. Use a spatula and gently fold from top to bottom to preserve the air in the mixture.

5. Beating the egg whites
In another bowl, beat the egg whites with a pinch of salt until foamy. It’s important to have a clean, dry bowl to achieve stable foam.

6. Combining the two mixtures
Add the egg whites in 2-3 batches over the yolk mixture, gently folding from top to bottom. This will ensure that your cake base is light and fluffy.

7. Baking the cake base
Grease and flour a 26 cm baking pan and pour in the cake mixture. Bake in a preheated oven at 180°C for 35-40 minutes. You can check if it’s done using a toothpick test - if it comes out clean, the base is ready.

8. Cooling and cutting the cake base
After baking, let the cake base cool completely, then cut it into three equal layers with a sharp knife or a special cake cutter.

9. Preparing the syrup
Caramelize the brown sugar in a saucepan, then add the water, stirring constantly until the sugar is fully dissolved. Let the syrup cool, then add Amaretto for an extra flavor boost.

10. Preparing the cream
In a saucepan, mix the flour, sugar, starch, and vanilla seeds. Gradually add the milk, whisking vigorously to avoid lumps. Place the mixture over low heat and stir continuously for at least 10 minutes until thickened. Let the cream cool, then fold in the whipped cream.

11. Assembling the cake
On a platter, place the first layer of cake and soak it well with syrup. Cover with a layer of cream, then add the second layer of cake, continuing to alternate until the last layer of cake. Reserve a few tablespoons of cream to cover the edges of the cake.

12. Preparing the praline walnuts
Caramelize the brown sugar in a saucepan, then add the walnut kernels. Stir well until the walnuts are completely coated with caramel and place the mixture on a tray lined with parchment paper. Let it cool completely, then crush the nuts with a rolling pin and coat the edges of the cake with the praline walnuts.

13. Preparing the glaze
Melt the chocolate with liquid cream and glaze the entire surface of the cake. Melt the white chocolate and place it in a bag with the tip cut off. Form circles on the cake, then use a toothpick to draw lines from the center to the edge for a decorative effect.

14. Final cooling
Let the cake cool for at least 8 hours, preferably overnight, for the flavors to meld.

Serving suggestions
This cake is perfect to be served alongside a freshly brewed cup of coffee or a fragrant tea. You can add vanilla ice cream or caramel sauce for a delicious contrast.

Frequently asked questions
- Can I use other types of nuts? Yes, you can replace walnuts with almonds or hazelnuts, depending on your preferences.
- How can I store the cake? The cake can be stored in the refrigerator, covered, for 3-4 days.
- Can I use sugar-free chocolate? Sure, you can adapt the recipe using diet chocolate or natural sweeteners, but the result will differ slightly in texture and taste.

Nutritional benefits
Although it is an indulgent dessert, the cake contains nutritious ingredients such as nuts, which are a good source of healthy fats, protein, and fiber. Milk provides calcium, and chocolate contains antioxidants.

Enjoy making this milk cream and praline walnut cake! It is a satisfying experience that will delight your taste buds and bring smiles to the faces of your loved ones.

 Ingredients: Base: 300 g milk/dark chocolate 75 g butter 50 ml oil 125 ml liquid cream 5 eggs 75 g brown sugar 75 g white sugar 250 g flour 1 baking powder Syrup: 150 g brown sugar 250 ml water 2 tablespoons Amaretto Cream: 1 l milk seeds from one vanilla pod 250 g sugar 100 g flour 50 g starch 200 ml liquid cream Pralined nuts: 50 g brown sugar 75 g walnut kernels Glaze: 200 g chocolate with nuts + 50 ml liquid cream 40 g white chocolate + 1 tablespoon liquid cream

 Tags:  milk cream cake walnut cake