Walnut cake with white chocolate cream

Walnut and white chocolate cream cake: an irresistible delight

If you are looking for a dessert that truly impresses, the walnut and white chocolate cream cake is the perfect choice. This recipe combines the crunchy texture of walnuts with a smooth and flavorful white chocolate cream, enhanced by a hint of lemon and the sweetness of sour cherries. I invite you to discover step by step how to prepare this delicious dessert that will surely win the hearts of your guests.

Preparation time: 20 minutes
Baking time: 24 minutes
Cooling time: 3-4 hours
Number of servings: 18

The history of walnut and white chocolate cakes is fascinating. These combinations arose from the desire to blend simple yet quality ingredients into a dessert that brings joy and is easy to prepare. Walnuts are a source of essential nutrients, and white chocolate, with its creamy texture, provides a pleasant contrast. It is the ideal dessert for any occasion, from anniversaries to weekend gatherings with friends.

Necessary ingredients:

For the base:
- 6 eggs
- 5 tablespoons of milk
- 4 tablespoons of oil
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 100 g of ground walnuts
- 1 teaspoon of baking powder
- 2 teaspoons of vanilla
- A pinch of salt

For the white chocolate cream:
- 250 ml of liquid cream
- 200 g of white chocolate
- 250 g of mascarpone
- 50 g of ground walnuts
- Zest of one small lemon
- 3 tablespoons of lemon juice
- Sour cherry jam (for filling)

For the glaze:
- 100 g of dark chocolate
- 50 g of milk chocolate
- 150 ml of liquid cream
- Colorful candies for decoration

Preparation:

1. Preparing the base: Start by separating the egg yolks from the egg whites. In a large bowl, beat the yolks with the sugar until they become a frothy mixture. Add the oil and mix well, then incorporate the milk.

2. Adding dry ingredients: Sift the flour, baking powder, and ground walnuts into the yolk mixture, adding the vanilla as well. Mix everything until you obtain a homogeneous composition.

3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until a firm foam forms. Gradually fold the egg whites into the above mixture using a spatula, with slow, upward motions to retain the air in the egg whites.

4. Baking the bases: Divide the mixture into two equal bowls. Line a 24x37 cm baking pan with parchment paper and pour in the first half of the mixture. Bake the base in a preheated oven at 180°C for 12 minutes. Remove the base and repeat with the other half of the mixture. After baking, let the bases cool completely.

5. Preparing the white chocolate cream: Break the white chocolate into small pieces. In a bowl, add the liquid cream and chocolate, then place the bowl over a double boiler. Stir constantly with a whisk until the chocolate is completely melted. Once you have a homogeneous mixture, remove the bowl from heat and let it cool in the refrigerator for 3-4 hours until the cream thickens.

6. Finalizing the cream: Once the cream has cooled, take it out of the refrigerator and whip it with a mixer until it becomes fluffy. Incorporate the mascarpone, lemon zest, and lemon juice. Finally, add the ground walnuts and mix gently.

7. Assembling the cake: Place the first base on a cutting board. Spread a layer of sour cherry jam, then add the white chocolate cream, leveling it evenly. Place the second base on top and refrigerate the cake for 2-3 hours to firm up.

8. Preparing the glaze: In a saucepan, add the liquid cream and broken chocolate pieces. Place the saucepan over a double boiler and stir constantly until the chocolate is completely melted.

9. Glazing the cake: Once the cake has cooled, remove it from the refrigerator and cut it into squares. Pour the chocolate glaze over each piece, allowing it to drip down the sides. Sprinkle colorful candies on top for a festive and attractive appearance.

10. Serving: Place the cake in the refrigerator until the glaze hardens, then serve generously. It is a perfect dessert for any occasion, and each piece will bring a smile to the faces of your loved ones.

Useful tips:
- You can add other fruits, such as strawberries or raspberries, to vary the flavor of the cake.
- If you don't have white chocolate, you can use milk chocolate, but the taste will be sweeter.
- The cake keeps well in the refrigerator for a few days, so you can prepare it in advance for special events.

Nutritional benefits:
Walnuts are an excellent source of protein and healthy fats, rich in antioxidants. White chocolate, although sweeter, provides a dose of calcium and antioxidants in its composition, while lemon adds vitamin C and a hint of freshness.

Frequently asked questions:
1. Can I use another type of nuts? Yes, you can replace walnuts with pistachios or almonds for a different flavor.
2. Is it possible to omit the sour cherry jam? Yes, but it adds a touch of acidity that balances the sweetness of the cream.
3. How can I make the cake less sweet? You can reduce the amount of sugar in the base and use chocolate with a higher cocoa percentage for the glaze.

This walnut and white chocolate cream cake will surely become a favorite in your home, bringing joy and indulgence with every slice. So, don't hesitate! Put on your apron and start your culinary adventure! Enjoy your meal!

 Ingredients: For the base: 6 eggs, 5 tablespoons of milk, 4 tablespoons of oil, 5 tablespoons of sugar, 5 tablespoons of flour, 100 g of ground walnuts, 1 teaspoon of baking powder, 2 teaspoons of vanilla, a pinch of salt. White chocolate cream: 250 ml of liquid cream, 200 g of white chocolate, 250 g of mascarpone, 50 g of ground walnuts, zest from a small lemon, 3 tablespoons of lemon juice, sour cherry jam. Glaze: 100 g of dark chocolate, 50 g of milk chocolate, 150 ml of liquid cream, colored sprinkles for decoration.

 Tags:  nut cake chocolate cake