Flower cake, with walnuts and Finetti
Flower Cake with Walnut and Finetti: The Aromatic Delight of the Holidays
The cake is one of those delicacies that transports us back in time, reminding us of festive meals spent with loved ones. This Flower Cake with Walnut and Finetti recipe is not just a simple dessert, but a culinary masterpiece, perfect for impressing family and friends. Its unique shape and unmistakable aroma make it a favorite among holiday treats. Additionally, it is a simple yet flavorful recipe that will bring a touch of magic to any day.
Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Number of Servings: 8-10
Ingredients
- 2 + 1 egg yolks
- 150 g sugar
- 200 ml + 1 teaspoon milk
- 25 ml oil
- 450 g flour
- 100 g butter
- 1 teaspoon salt
- 1 teaspoon rose essence
- zest of 1 lemon
- 25 g fresh yeast
- 50 g chopped walnuts
- 2 tablespoons Finetti
The History of the Cake
The cake is a traditional dish associated with holidays and special occasions. Its origins are found in culinary heritage, where each family has its own recipe, often passed down from generation to generation. This Flower Cake variant, with its elegant appearance and delicious filling, has become popular due to the creativity of enthusiastic cooks who wish to impress with aesthetics and taste.
Step by Step: How to Prepare Flower Cake with Walnut and Finetti
Step 1: Preparing the Ingredients
Start by bringing all the ingredients to room temperature a few hours before you begin preparation. It is essential that the flour is sifted twice to become fluffy and airy.
Step 2: Preparing the Yeast Mixture
In a bowl, rub 25 g of yeast with 1 tablespoon of sugar until it becomes a liquid paste. Add 100 ml of warm milk and a handful of flour. Mix well, cover the bowl, and let it sit in a warm place for 20-30 minutes, until the yeast doubles in volume.
Step 3: Making the Dough
In another bowl, rub 100 g of butter with the remaining sugar until it becomes a fluffy cream. Add the two egg yolks, rose essence, and lemon zest. Mix well.
In a large bowl, place the flour and make a well in the center. Pour the butter mixture and the risen yeast into this well.
In a saucepan, heat the remaining milk (100 ml) along with the salt, stirring constantly until the sugar dissolves. Let it cool slightly so you can hold your finger in it.
Step 4: Forming the Dough
Pour the warm milk into the bowl with the yeast and butter, mixing with a wooden spoon. Gradually add the flour from the edges and mix well. Once the dough starts to form, remove the spoon and start kneading with oiled hands.
Knead until the dough no longer sticks to your hands. If it is too sticky, you can add a little oil or flour. Let the dough rise in a bowl covered with a towel for 1-2 hours, or until it doubles in volume.
Step 5: Shaping the Cake
After the dough has risen, divide it in two. Grease a removable ring mold (24 cm in diameter) with oil. Roll out the first part of the dough on the bottom of the mold, spreading it with Finetti, then sprinkle with chopped walnuts.
Roll out the second part of dough over the walnuts, pressing gently. Use cookie cutters to define the center of the flower. With a knife, cut strips of 2 cm that you twist twice, so the walnuts are visible between the formed spirals.
Place the ring and cover the mold, letting the dough rise again for 15-20 minutes.
Step 6: Baking the Cake
Preheat the oven to 180 degrees Celsius. Rub an egg yolk with 1 teaspoon of milk and brush the cake with a pastry brush. Bake for 40 minutes, brushing the cake with the remaining egg mixture in the last 5-10 minutes.
Once baked, let it cool in the mold, then carefully remove it.
Practical Tips
- Ingredient Temperature: Ensure that all ingredients are at room temperature. This helps activate the yeast and ensures even rising of the dough.
- Yeast Test: If you are unsure if the yeast is active, you can do a simple test. Mix a tablespoon of yeast with a tablespoon of sugar and a little warm milk. If bubbles appear, the yeast is good.
- The Dough Should Not Be Hard: Pay attention to the consistency of the dough. A dough that is too hard will result in a dry cake.
- Vegan Option: You can replace the butter with margarine and the egg yolks with banana puree or a mixture of flaxseeds with water for a vegan version.
- Using Leftover Egg Whites: Leftover egg whites can be used to make meringue or incorporated into other desserts.
Calories and Nutritional Benefits
A serving of Flower Cake with Walnut and Finetti (approximately 100 g) contains about 350-400 calories, depending on the ingredients used. It provides carbohydrates from flour, healthy fats from walnuts and butter, as well as protein from eggs. It is a rich dessert, but when consumed in moderation, it can be part of a balanced diet.
Frequently Asked Questions
1. Can I replace Finetti with something else?
Yes, you can use melted chocolate, jam, or other chocolate spreads of your choice.
2. How can I keep the cake fresh for longer?
Wrap it well in plastic wrap and keep it in a cool, dry place. You can also freeze it to enjoy later.
3. What other recipes pair well with the cake?
The cake pairs perfectly with a cup of coffee or tea, but also with a hot chocolate drink on chilly days.
Serving Suggestion
Serve the Flower Cake with Walnut and Finetti on an elegant platter, dusted with powdered sugar and alongside a cup of fruit tea or aromatic coffee. You can also add some fresh fruit for a contrast of textures and flavors.
This cake recipe will not only satisfy your sweet tooth but will also bring a touch of joy to the moments spent with loved ones. Whether you choose to prepare it for the holidays or simply to indulge your family, the result will always be delicious! Don’t forget to enjoy the cooking process and play with your favorite flavors and textures!
Ingredients: 2+1 egg yolks 150 g sugar 200 ml + 1 teaspoon milk 25 ml oil 450 g flour 100 g butter 1 teaspoon salt rose essence grated lemon peel 25 g yeast 50 g crushed walnuts 2 tablespoons Finetti
