Cake with Roasted Walnut Cream and Sour Cream

 Ingredients: Batter: -2 eggs -1 glass of honey, from which the honey should be the height of two fingers and which is completed with oil (you can use and/or artificial honey) -1,5 glasses of sugar (measure with the same glass as the honey) -1 teaspoon bicarbonate of soda -1 teaspoon lemon juice -flour as much as it takes (about 1 kg) Cream: -250 g nuts roasted in the oven and ground -500 ml sweet cream -1-2 sachets vanilla sugar -250-350 g powdered sugar (to taste) Frosting (I suggest the frosting from Alina's savory cake) -4 tablespoons powdered sugar -2 tablespoons cocoa -2-3 tablespoons milk (boiled and cooled)

Dough: We start by mixing all the necessary ingredients to obtain the dough. It is important to initially use only 750 g of flour, and the baking soda will be quenched with the lemon juice that we will add gradually. We knead the dough patiently until it detaches from our hands. It is essential to focus on the texture of the dough; at first, it will seem like a crumbly mass, but don't get discouraged! As you knead, the dough will start to bind and become softer due to the warmth of your hands. If necessary, add a little flour, always homogenizing through kneading, until you obtain a dough that easily detaches. Although honey dough may seem harder to make, by following a few simple rules, you will not fail, and the effort invested will be rewarded with a delicious result.

After kneading the dough, divide it into three equal parts. These will be used to roll out the pastry sheets. Before working with the dough, it is advisable to wrap it in plastic wrap and refrigerate it for at least 30 minutes. Meanwhile, cut out three pieces of baking paper that are the size of the bottom of the tray. Then, take the first part of the dough and roll it out with a rolling pin directly on the baking paper, aiming to achieve its exact size. Once rolled out, transfer the sheet, along with the paper, to the bottom of the tray and bake in the preheated oven for 7-8 minutes at medium heat, or until the edges start to brown. After baking, remove the tray and move the sheet to a rack to cool. Be careful, the dough is fragile and fluffy at this stage, so handle it gently. After it has cooled, peel off the baking paper, and then repeat the process for the other two sheets.

Cream: In a bowl, whip the cream well with a whisk or mixer until fluffy. Add the powdered sugar and vanilla sugar, continuing to beat until they are completely dissolved. The next step is to incorporate the ground walnuts, mixing well to obtain a homogeneous composition. If the resulting cream is too soft, feel free to add a little ground walnut to give it a more consistent texture, suitable for spreading with a spatula. Fill two of the sheets with the obtained cream, and the glaze will go over the third sheet.

Glaze: In another bowl, sift together the sugar and cocoa, then add the milk and mix well to obtain a uniform composition. If necessary, adjust the consistency by adding a little extra milk. Use a long, thin-bladed knife to level the glaze on the surface of the pastry sheet. Finally, decorate the cake according to your preferences, adding various decorations or candied fruits.

The cake becomes truly delicious if left to sit overnight, allowing the sheets to soften and the flavors to combine perfectly. Cut into slices and enjoy! BON APPETIT!

 Tags:  eggs milk flour oil sour cream sugar lemon honey cocoa nut cookies vegetarian recipes