Walnut cake with apricot cream

Nut and apricot cream cake - a delicacy that brings a touch of joy in every slice. This fragrant and savory cake is perfect for any occasion, whether it's a gathering with friends or a family celebration. With a soft texture and rich flavor, it has quickly become a favorite for many. Let's discover together how to make this delicious recipe, step by step!

Preparation time: 30 minutes
Baking time: 36-45 minutes
Total time: 1 hour and 15 minutes + cooling time
Number of servings: 12 servings

Ingredients

For the nut layers:
- 7 large egg whites
- 250 g sugar
- 110 g flour
- 120 g ground walnuts
- 1 packet vanilla sugar

For the apricot cream:
- 7 egg yolks
- 100 ml milk
- 100 g sugar
- 200 g apricot jam
- 2 tablespoons cornstarch
- 200 g quality butter, at room temperature

For the glaze:
- 200 g dark or milk chocolate (to taste)
- 2-3 tablespoons liquid cream
- 2 tablespoons Amaretto liqueur (optional, for a refined taste)

Preparation

1. Preparing the nut layers:
Start by preheating the oven to 180°C (160°C with ventilation). Prepare a baking tray of 35/25 cm, lining it with baking paper. This step is essential to prevent the layers from sticking.

2. Whipping the egg whites:
In a large bowl, add the egg whites along with a pinch of salt. Use an electric mixer to beat them until you achieve a firm foam. Then, gradually add the sugar and vanilla sugar, spoon by spoon, continuing to mix until the meringue becomes stiff and glossy. This is the moment when your cake will take flight!

3. Adding the dry ingredients:
Sift the flour and gradually add it to the meringue, gently folding with a spatula from top to bottom to keep the air in the mixture. Incorporate the ground walnuts, which will add a delicious flavor and a crunchy texture.

4. Baking the layers:
Divide the mixture into 3 equal parts. Pour each part into the tray, spreading it evenly. Bake each layer in the preheated oven for 12-15 minutes or until they become lightly golden. Once done, let them cool in the tray, then carefully remove the baking paper.

5. Preparing the apricot cream:
In a saucepan, combine the egg yolks with the sugar, cornstarch, milk, and apricot jam. Place the mixture over low heat, stirring continuously until the cream thickens. It is important to be patient and stir constantly to avoid lumps.

6. Butter cream:
In another bowl, beat the butter until fluffy. Gradually add the completely cooled apricot cream, continuing to mix until you achieve a fluffy and smooth cream.

7. Assembling the cake:
On a platter, place the first nut layer, then add 1/3 of the apricot cream. Repeat the process with the other layers, ensuring that the last layer is covered with cream. Refrigerate the cake to set the cream, ideally for at least 2 hours, but preferably overnight.

8. Preparing the glaze:
Melt the chocolate together with the cream and Amaretto liqueur over a double boiler or in the microwave, stirring until smooth. Let the glaze cool slightly before pouring it over the cake.

9. Finalizing:
Glaze the cake with the melted chocolate and let it cool for at least 8 hours. Ideally, leave it overnight to allow the flavors to combine perfectly.

Useful tips and variations

- Choosing the nuts: You can experiment with different types of nuts, such as almonds or hazelnuts, for a distinct flavor.
- The jam: If you don't have apricot jam, you can use any other preferred jam, such as peach or plum, to give a personal touch to your cake.
- Serving: This cake pairs perfectly with a cup of coffee or fragrant tea. Additionally, vanilla ice cream or natural cream alongside the cake will add a pleasant contrast.

Nutritional benefits

This nut and apricot cream cake offers a good source of protein from the eggs, as well as healthy fats from the nuts and butter. Nuts are rich in omega-3 fatty acids, which contribute to heart health. The apricot jam adds a natural sweet flavor and antioxidants.

Frequently asked questions

- Can I use frozen egg whites? Yes, you can use frozen egg whites, but make sure they are completely thawed and well drained before beating them.
- Does the cake keep well? Yes, this cake will keep well in the refrigerator for 4-5 days, and the flavors will become even more intense as it sits.
- Can I make the cake without sugar? You can replace sugar with a natural sweetener, but it is important to check the equivalences for sweetness.

Now that you know how to prepare this delicious nut and apricot cream cake, all that's left is to get started! Each step will bring you closer to an unforgettable dessert that will surely impress anyone who tastes it. Enjoy the creative process of cooking and savor the result!

 Ingredients: Walnut sheets: 7 large egg whites, 250 g sugar, 110 g flour, 120 g ground walnuts, 1 packet of vanilla sugar. Apricot cream: 7 egg yolks, 100 ml milk, 100 g sugar, 200 g apricot jam, 2 tablespoons of starch, 200 g quality butter. Glaze: 200 g chocolate, 2-3 tablespoons liquid cream, 2 tablespoons Amaretto liqueur.

 Tags:  nut cake apricot cream cake