Delicious cake with milk jam, nuts, and almonds

Savory cake with milk jam, walnuts, and almonds

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

Discover the pleasure of a cake that combines the intense flavor of walnuts and almonds with the refined sweetness of caramelized milk. This cake is a true delicacy, perfect for any special occasion or simply to indulge your taste buds on a weekend afternoon. With a soft base and a rich cream, each slice will transport you to a world of unique flavors and textures.

Ingredients:

*For the base:*
- 12 eggs
- 170 ml water
- 30 ml oil
- 300 g sugar
- 350 g flour
- 70 g cocoa
- 300 g ground walnuts
- 100 g ground almonds
- 20 g baking powder
- 1 teaspoon almond essence

*For the cream:*
- 800 ml milk
- 100 g starch
- 250 g Rama margarine
- 600 g milk jam

*For the syrup:*
- 4 tablespoons dandelion syrup
- 2 tablespoons water

*For decoration:*
- 300 g chocolate
- 100 g margarine
- 4 tablespoons cream (reserved from the previous preparation)

Recipe story:
This cake is inspired by the tradition of homemade sweets, being a combination of simple ingredients and preparation techniques that bring together natural flavors. Walnuts and almonds are not just ingredients, but symbols of kindness and generosity, making each slice a true celebration of taste.

Step by step:

1. Preparing the base:
- Start by separating the eggs. Whip the egg whites with a pinch of salt until they form stiff peaks. This step is essential for obtaining a fluffy base.
- In another bowl, mix the yolks with the sugar until the mixture doubles in volume and becomes light in color. This will add air and make the base lighter.
- Add the oil and water, mixing well after each addition.
- In another bowl, combine the flour with the baking powder and cocoa. Gradually add this mixture to the yolk mixture, stirring gently to avoid lumps.
- Incorporate the ground walnuts and almonds, mixing with a spatula to keep the air in the mixture.
- Finally, add the almond essence and carefully fold in the whipped egg whites with slow movements to avoid losing volume.
- Pour the mixture into the prepared pan (35x25 cm, lined with parchment paper or use a non-stick pan) and place in the preheated oven at 180°C for 40 minutes. Check with a toothpick to see if it is baked.

2. Preparing the cream:
- In a saucepan, mix the milk with the starch and place over medium heat, stirring continuously. When the mixture thickens, remove it from the heat and let it cool.
- Beat the margarine with the milk jam until creamy, then add the cooled milk mixture and beat until you obtain a smooth cream. Reserve 4 tablespoons of this cream for decoration.

3. Assembling the cake:
- Mix the dandelion syrup with water. Using a brush, soak the first layer of the base.
- Spread half of the cream evenly on the soaked base. Place the second layer on top, soak it, then add the remaining cream. Cover with the last layer of base, which will also be soaked.

4. Decorating:
- For the glaze, melt the chocolate together with the margarine in a double boiler, stirring constantly. Once completely fluid, cover the cake. Refrigerate the cake for a few hours.
- Use the reserved cream to decorate the cake, piping some swirls and decorating with chocolate pieces.

Practical tips:
- Make sure all ingredients are at room temperature before starting to achieve the best texture.
- You can vary the recipe by using different types of nuts or adding vanilla instead of almond essence.
- If you want to enhance the appearance, you can add fresh fruits (e.g., raspberries or strawberries) on top of the glaze before refrigerating.

Frequently asked questions:
1. Can I use butter instead of margarine?
- Yes, butter will provide a richer taste, but make sure it is at room temperature for easy mixing.

2. What is the best way to store the cake?
- Store the cake in an airtight container in the fridge. It will stay fresh for a few days, but it is usually consumed quickly!

3. Can I replace the milk jam?
- You can use chocolate cream or another type of jam you prefer, but the taste will be different.

Nutrition:
This cake is not only delicious but also offers nutritional benefits. Walnuts and almonds are excellent sources of healthy fats, proteins, and fiber. However, considering the amount of sugar and margarine, it is recommended to consume it in moderation.

Serving suggestion:
Serve the cake alongside a cup of freshly brewed coffee or an aromatic tea. Add a touch of freshness with a fruit sauce or vanilla ice cream to create a contrast of textures and enhance the flavors.

Enjoy every slice of this wonderful cake with milk jam, walnuts, and almonds, a recipe that will surely become a favorite in your family! Bon appétit!

 Ingredients: Base: 12 eggs, 170ml water, 30ml oil, 300g sugar, 350g flour, 70g cocoa, 300g ground walnuts, 100g ground almonds, 20g baking powder, 1 teaspoon almond essence. Cream: 800ml milk, 100g starch, 250g margarine. Frame: 600g milk jam. Syrup: 4 tablespoons dandelion syrup, 2 tablespoons water. Decoration: 300g chocolate, 100g margarine, 4 tablespoons cream.