Krantz Cake

Nut Cake – A Sweet and Aromatic Indulgence

Nut cake is an excellent choice for any occasion, bringing a rich flavor and a crunchy texture that captures the heart of anyone. Last year, I prepared such a cake for my husband's birthday, a true nut enthusiast. Although I had a slice reserved just for a photo, the rest of the cake disappeared quickly. This recipe is perfect for those who want to impress with a refined dessert that combines a moist sponge with a fine cream, all enriched by the flavors of roasted nuts.

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 12

Ingredients:

For the sponge:
- 6 eggs
- 200 g flour
- 9 tablespoons of cold water
- 6 tablespoons of oil
- 6 tablespoons of sugar
- 250 g walnut kernels

For the cream:
- 500 ml milk
- 2 eggs
- 150 g sugar
- 6-7 tablespoons of flour
- 2 packets of vanilla sugar
- ½ pack of margarine (about 125 g)

For decoration:
- dark chocolate flakes
- walnut kernels (coarsely chopped)

For the syrup:
- 500 ml water
- 150 g sugar
- vanilla essence

A Brief History:
Nut cake is a traditional dessert that has gained popularity in many cultures, being appreciated for its rich taste and crunchy texture. Nuts are a versatile ingredient, full of nutrients, offering not only a unique flavor but also health benefits. This cake not only satisfies the sweet tooth but is also a healthier choice due to the high protein and healthy fat content in nuts.

Preparing the sponge:

1. Preheat the oven to 180°C. Prepare a 24 cm cake pan, greased with oil and dusted with flour to prevent sticking.

2. Roast the walnut kernels: Spread 250 g of walnut kernels on a tray and roast them in the oven for 10 minutes, until they turn slightly golden. Let them cool, then grind 3/4 of the amount. Keep the remaining 1/4 for decoration.

3. Separate the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl.

4. Whip the egg whites: Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form.

5. Prepare the yolk cream: In the bowl with the yolks, add the sugar and mix until you obtain a fluffy cream. Gradually add the cold water while continuing to mix.

6. Combine the mixtures: Gently fold the whipped egg whites into the yolk mixture, then add the oil, flour, and ground walnuts. Mix gently with a spatula to avoid losing air from the mixture.

7. Bake the sponge: Pour the mixture into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the sponge cool completely before cutting it into three equal parts.

Preparing the cream:

1. Prepare the cream: In a saucepan, mix the eggs with the sugar, then gradually add the milk, stirring constantly.

2. Thicken the cream: Add the vanilla sugar and flour gradually, stirring continuously to avoid lumps. Place the saucepan over medium heat and stir until the cream thickens, then remove from heat and let it cool.

3. Add the margarine: Once the cream has cooled, incorporate the margarine and mix well until smooth.

Preparing the syrup:

1. Boil the syrup: In a saucepan, combine the water with the sugar and bring to a boil. Once the sugar has dissolved, remove from heat and add the vanilla essence.

Assembling the cake:

1. Soak the sponges: Start with the first sponge. Soak it well with the prepared syrup, then add a portion of the cream and sprinkle with coarsely chopped walnuts. Repeat the process with the second sponge.

2. Finalizing: Place the last sponge, soak it well, then cover the cake with the remaining cream. Decorate the top and sides with walnut kernels and chocolate flakes.

Serving:
The cake is served cold, left in the fridge for a few hours for the cream to set. It is perfect alongside a cup of freshly brewed coffee or a fragrant tea. Add a touch of elegance with a caramel sauce or vanilla ice cream on the side.

Practical Tips:
- Nuts: Ensure that the nuts are fresh; they can significantly influence the taste of the cake.
- Nut alternative: You can use hazelnuts or almonds for a different variation.
- Sweeter or less sweet: Adjust the amount of sugar in the cream according to your preferences.

Frequently Asked Questions:
- Can I replace margarine with butter? Yes, butter will give a richer flavor to the cream.
- How long can the cake be stored? The cake can be kept in the fridge for 3-4 days, but the taste is best in the first two days.

This nut cake is not just a dessert; it is a culinary experience that brings family and friends together around a table. It will surely become a favorite for everyone!

 Ingredients: For the dough: 6 eggs, 200g flour, 9 tablespoons of cold water, 6 tablespoons of oil, 6 teaspoons of sugar, 250g walnut kernels. For the cream: 500ml milk, 2 eggs, 150g sugar, 6-7 tablespoons of flour, 2 packets of vanilla sugar, 1/2 margarine. For decoration: dark chocolate flakes, of course walnuts. For the syrup: 500ml water, 150g sugar, vanilla essence.

 Tags:  krantz cake