Wedding Anniversary Cake

For our parents' anniversary on May 3rd, I decided to prepare a special cake with walnuts, vanilla cream, and whipped cream, a true delicacy that will delight everyone.

We start with chocolate roses, an elegant and refined decoration. The first step is to melt a bar of white chocolate, breaking it into small pieces, using either a chocolate fondue or a double boiler. We add two teaspoons of milk to facilitate melting. Once the chocolate is completely melted, we remove the pot from the heat and add a teaspoon of honey, mixing well to achieve a uniform composition. It is important to be careful, as white chocolate can be more temperamental; if it seizes, we put the pot back on the heat and stir until we obtain a smooth paste. This paste is spread on a piece of cling film and left to cool at room temperature, then it can be placed in the freezer to harden. After about an hour, we can take out the chocolate stick and start cutting thin slices. Each slice is shaped with the palm of the hand, forming the roses that will decorate the cake. They are kept in the refrigerator until use.

For the base, we separate the eggs, beating the egg whites with a pinch of salt until we obtain a firm foam. We add the sugar, continuing to mix until the foam becomes shiny and stiff. Then, we gradually add the egg yolks, mixing gently. We continue by integrating the baking powder, flour, and ground walnuts, using a spoon to homogenize the composition. This is poured into a round pan lined with parchment paper and baked in the preheated oven for 30 minutes.

For the syrup, we put a pot with water, sugar, and orange peel on the heat, letting everything boil for 5 minutes. After removing from heat, we add the rum essence for extra flavor.

Once the base and syrup have cooled, we cut the base in two, making sure that the bottom is thicker than the top. We generously soak each layer to give them moisture and flavor.

The vanilla cream is made by heating the milk in a saucepan. In a separate pot, we mix the three egg yolks with sugar, vanilla seeds, and flour. We slowly pour the warm (not hot) milk into the egg yolk mixture, homogenizing, then put everything on the heat. We add the vanilla pod and let it boil, stirring constantly until the cream thickens. Once it reaches the desired consistency, we remove it from the heat, add the butter, and mix well.

For decoration, we whip the cream until it becomes firm, but we do not whip it too much to keep its fine texture. We cover the cake with whipped cream, decorating with whipped cream flowers and chocolate roses.

This cake is not just a simple dessert; it is a declaration of love and appreciation for our parents, a delicious gift that will bring a smile to their faces. Enjoy! The detailed recipe is also available on my blog, where I hope to inspire you to try it.

 Ingredients: For the base we need: 5 eggs; 5 tablespoons of sugar; 2 tablespoons of flour; 7 tablespoons of walnuts; a pinch of baking powder; a pinch of salt; for the vanilla cream: 3 remaining egg yolks; 250 ml of milk; 4 tablespoons of sugar; 3 tablespoons of flour; 1 vanilla pod; 100 g of butter; for the syrup we need: 500 ml of water; 1 teaspoon (or to taste) of rum essence; 4 tablespoons of sugar; 1 teaspoon of orange zest in a jar; for decoration we need: 200 ml of liquid cream; for white chocolate roses: one bar of white chocolate; 2 teaspoons of milk; 1 teaspoon of honey.

 Tags:  eggs milk unt flour sugar honey chocolate oranges nut cake