Walnut cake with vanilla cream

Walnut Cake with Vanilla Cream - A Delicacy for Holidays

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Is it a special day and you want to impress someone dear? Nothing compares to a walnut cake filled with delicious vanilla cream, topped with fine chocolate glaze. This recipe will not only delight the taste buds of your loved ones but will also add a touch of elegance to your table. Let's get to work and transform simple ingredients into something truly special!

Short History

Walnut cakes are a tradition in many cultures, often associated with holidays and festive moments. Walnuts, rich in nutrients and with a distinctive flavor, have been used for centuries in confectionery to add texture and flavor. Combining them with a fine cream, like vanilla, is a classic choice that never goes out of style.

Ingredients

For the base:
- 4 eggs
- 250 g sugar
- 250 g flour
- 1 packet baking powder
- 50 ml water
- 50 ml oil
- 1 vanilla essence
- 1 handful of chopped walnuts

For syrup:
- 3 tablespoons sugar
- 1 cup water

For cream:
- 2 heaping tablespoons flour
- 200 ml milk
- 1 whole egg
- 150 g sugar
- 4 packets vanilla sugar
- 1 pinch of salt
- 200 g butter
- 150 g Rama margarine

For glaze:
- 100 g Rama margarine
- 2 tablespoons powdered sugar
- 3 tablespoons sifted cocoa

Preparation Steps

1. Preparing the Base

Start by preparing the base. In a pot, add 50 ml of water and 250 g of sugar, then boil over medium heat until the sugar completely dissolves, creating a syrup. This syrup will add moisture and sweetness to the base.

Separate the eggs. Beat the egg whites until stiff peaks form. When ready, gradually add the warm syrup while continuing to mix. This will create a light and airy foam, essential for a successful base.

In a separate bowl, beat the egg yolks with 50 ml of oil and vanilla essence. Add the yolk mixture to the beaten egg whites, gently folding to avoid losing air.

Sift the flour and baking powder (quenched with a little vinegar) in a rain and mix with the chopped walnuts. This step will ensure an even distribution of dry ingredients.

Pour the mixture into a round cake pan with removable walls, greased with oil and lined with flour. Bake in a preheated oven at 180°C for 30-40 minutes, until it passes the toothpick test. Let the base cool completely.

2. Preparing the Cream

Meanwhile, let's take care of the cream. In another bowl, beat the egg with a pinch of salt. Add 150 g of sugar, vanilla sugar, flour in a rain, and 200 ml of milk.

Put the mixture to boil in a bain-marie, stirring constantly to avoid lumps. Continue stirring until it thickens well. Once the cream is ready, let it cool.

In another bowl, cream the butter and margarine at room temperature until creamy. Gradually add a tablespoon of the cooled cream, mixing well after each addition. This will ensure a smooth and homogeneous texture.

3. Syrup the Base

To add a touch of flavor, caramelize 3 tablespoons of sugar until golden, then carefully add a cup of water. Let it boil for a few minutes to obtain a syrup.

Cut the base in half. Syrup each half with the sugar syrup, then add a generous layer of cream between the two halves. Cover the cake with the remaining cream and refrigerate to set.

4. Preparing the Glaze

For the glaze, melt 100 g of margarine in a bain-marie, then add 2 tablespoons of powdered sugar and 3 tablespoons of sifted cocoa. Mix well until smooth. Let the glaze cool slightly, then cover the cake with it, smoothing with a knife blade.

5. Decorating the Cake

If you want to add a personal touch, you can prepare some whipped cream that you can color with food coloring. Carefully write "Happy Birthday" on the cake. This little addition will make the cake look truly special.

Practical Tips

- How to choose walnuts: Choose fresh walnuts, without a rancid smell. You can also use roasted walnuts for a more intense flavor.
- Flour: Make sure the flour is sifted to avoid lumps.
- Ingredient temperature: It is essential for the butter and margarine to be at room temperature for easier incorporation.
- Diet version: You can replace margarine with coconut oil or vegan butter for a healthier option.

Frequently Asked Questions

1. Can I use other types of nuts? Yes, almonds or hazelnuts are excellent alternatives!

2. How do I store the cake? You can keep it in the fridge, covered, for 3-4 days.

3. Can the cake be frozen? Yes, you can freeze the cake without the glaze. You can thaw it before glazing.

Delicious Combinations

This walnut cake pairs perfectly with a scoop of vanilla ice cream or a cup of aromatic coffee. Also, freshly made lemonade will add a pleasant contrast to the sweetness of the cake.

In conclusion, this walnut cake with vanilla cream is an ideal choice for any special occasion, being not only delicious but also a true culinary masterpiece. I encourage you to make it and enjoy every bite! Enjoy your meal!

 Ingredients: Base: 4 eggs, 250 g sugar, 250 g flour, 1 packet baking powder, 50 ml water, 50 ml oil, 1 vanilla essence, 1 handful chopped walnuts. For syrup: 3 tablespoons sugar, 1 cup water. Cream: 2 heaping tablespoons flour, 200 ml milk, 1 whole egg, 150 g sugar, 4 packets vanilla sugar, 1 pinch salt, 200 g butter, 150 g Rama margarine. Glaze: 100 g Rama margarine, 2 tablespoons powdered sugar, 3 tablespoons sifted cocoa.

 Tags:  nut cake vanilla cream cake