Nut cream layered cake

The nut cream layered cake is a delicacy that evokes the culinary traditions of the past, combining crispy textures with a smooth, flavorful cream. This recipe is perfect for any occasion, whether it's a celebration, a gathering with friends, or simply a family afternoon. Let's embark on a step-by-step adventure to create this delicious cake together!

Preparation time: 45 minutes
Baking time: 20 minutes (for each layer)
Total time: 3 hours and 5 minutes (including cooling)
Servings: 12-15

Ingredients

For the layers:
- 2 eggs
- 14 tablespoons of milk
- 14 tablespoons of oil
- 15 g of food ammonia
- Vanilla essence (to taste)
- Liquid sweetener (to taste) or alternatively:
- 7 tablespoons of fructose
- 14 tablespoons of sugar
- A pinch of salt
- Flour as needed

For the cream:
- 1 package of butter or margarine
- 500 ml of milk
- 200 g of ground walnuts
- Liquid sweetener (to taste)
- A bottle of rum essence
- A few drops of vanilla essence
- ½ teaspoon of ground cinnamon
- 4 heaping tablespoons of white flour

Preparing the layers

1. Preparing the dough: In a large bowl, beat the eggs with a whisk or fork. Add the milk, oil, food ammonia, vanilla essence, and a pinch of salt. Mix the ingredients well until they become homogeneous.

2. Adding the flour: Start adding flour gradually, mixing continuously, until you obtain an elastic dough that doesn't stick to your hands. It's important not to add too much flour, so the dough remains soft and easy to roll out.

3. Dividing the dough: Once you have the desired dough, divide it into four equal parts. These will become the layers of your cake.

4. Rolling out the layers: On a floured surface, roll out each portion of dough into a thin, even layer.

5. Baking the layers: Preheat the oven to 180°C. Place each layer on the back of a baking tray lined with parchment paper and bake them one by one for about 10-12 minutes, or until they turn slightly golden. Be careful not to leave them too long, as they can dry out.

Preparing the cream

1. Boiling the milk: In a saucepan, bring 400 ml of milk to a boil over medium heat.

2. Dissolving the flour: In a small bowl, dissolve the 4 tablespoons of flour in the remaining 100 ml of milk. Make sure there are no lumps by mixing well.

3. Thickening the cream: When the milk in the saucepan begins to boil, add the dissolved flour mixture, continuously stirring with a whisk to avoid lumps. Add the ground walnuts and let it simmer on low heat, stirring constantly, until it thickens.

4. Cooling the cream: Once the cream has thickened, remove it from the heat and let it cool completely. Then, add the rum and vanilla essences, cinnamon, and sweetener, mixing well.

5. Incorporating the butter: In another bowl, beat the butter until creamy. Add a spoonful of the walnut cream, mixing well after each addition, until everything is well incorporated.

Assembling the cake

1. Creating the layers: Place the first layer on a platter, add a generous layer of walnut cream, and continue layering with the remaining layers, alternating with cream.

2. The top layer: After you finish layering, place the last layer on top, then place an empty tray or another platter on top to gently press the cake. This will help compact the layers and improve the final texture.

3. Cooling: Refrigerate the cake for at least 3 hours, preferably overnight, to allow the layers to settle properly.

4. Decorating: Once the cake has cooled well, you can dust it with powdered sugar or glaze it with melted chocolate for a more appealing look.

Serving

Cut the cake into portions and serve it with a cup of hot tea or coffee. The harmony between the walnut cream and the crispy layers will surely impress everyone. You can also add a scoop of vanilla ice cream for a pleasant temperature contrast.

Helpful tips

- Food ammonia: This helps achieve fluffier layers. If you don't have it, you can substitute it with baking powder, but the result will be slightly different.
- Walnuts: You can experiment with different types of nuts, such as almonds or hazelnuts, to vary the flavor of the cream.
- Sweetener: If you prefer less sugar, you can adjust the amount of sweetener to taste.
- Vegan option: To make the cake vegan, you can substitute the butter with vegan margarine and the eggs with a mixture of flaxseeds or banana.

Nutritional benefits

Nuts are an excellent source of healthy fats, protein, and vitamins. This cake provides sustainable energy and can be enjoyed in moderation as part of a balanced diet.

Frequently asked questions:

- What is the best way to store the cake?
- Keep the cake in an airtight container in the refrigerator to maintain its freshness.

- Can I use other types of sweeteners?
- Yes, you can use honey or maple syrup, but adjust the quantities to your preference.

- Can it be frozen?
- Yes, the cake can be frozen, but I recommend cutting it into portions beforehand for easier thawing.

Now that you have all the necessary details, you're ready to start cooking! Don't forget to enjoy the process and share this recipe with your loved ones. Enjoy your meal!

 Ingredients: for the dough: 2 eggs, 14 tablespoons of milk, 14 tablespoons of oil, 15 g of food ammonia, vanilla essence, liquid sweetener to taste (or 7 tablespoons of fructose, or 14 tablespoons of sugar), a pinch of salt, flour as needed. for the cream: 1 package of butter or margarine for cream, 1/2 liter of milk, 200g ground walnuts, liquid sweetener to taste, a small bottle of rum essence, a few drops of vanilla essence, half a teaspoon of powdered cinnamon, 4 heaping tablespoons of white flour.

 Tags:  cake walnut cream