Cream and walnut pie
Dessert with flaky sheets, fluffy cream of sour cream and walnuts
This recipe for dessert with flaky sheets and sour cream with walnuts is a true culinary indulgence. A delight that impresses with its light texture and refined taste, perfect for enjoying in the company of loved ones. Its origins are lost in the mists of time, being a recipe that has brought together cooking traditions and techniques from various corners of the world. Whether you prepare it for a special occasion or simply to treat yourself, this recipe will surely win you over.
Preparation time: 45 minutes
Baking time: 20 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12
Ingredients:
For the sheets:
- 500 g flour (preferably white flour type 000)
- 10 tablespoons of milk (about 150 ml)
- 100 g lard (or butter, if you prefer a stronger taste)
- 10 tablespoons of sugar
- 1 egg (beaten)
- 1 teaspoon of baking soda (quenched with a little vinegar)
- A pinch of salt
For the cream:
- 600 g whipping cream (make sure it has a high-fat content)
- 200 g ground walnuts (you can also use almonds for a different version)
- 100 g powdered sugar
For decoration:
- 1 bar of dark chocolate (about 100 g)
- 2 tablespoons of sour cream
Instructions:
1. Preparing the sheets:
Start by adding the 500 g of flour to a large bowl. Sprinkle the sugar and a pinch of salt on top. Mix the dry ingredients well. Use a wooden spoon or a whisk to ensure the sugar and salt are evenly distributed.
2. Create a well in the center of the flour mixture. Here, add the milk, lard (or melted butter), beaten egg, and the baking soda quenched with a little vinegar. This step is crucial as the vinegar helps activate the baking soda, making the sheets fluffier.
3. Begin kneading the dough with your hands. It is important to knead it until it becomes homogeneous and elastic. If you notice that the dough is too dry, add a little milk; if it is too sticky, sprinkle a little more flour. Once you achieve a pleasant consistency, wrap the dough in plastic wrap and let it chill for 30 minutes. This will make the dough easier to roll out.
4. After the dough has rested, divide it into four equal parts, take one of the portions and roll it out on a floured surface. Use a rolling pin and roll the dough into a thin sheet, about 2-3 mm thick.
5. Preheat the oven to 180°C (350°F). Place the sheet on the back of a greased baking tray and bake for 7-10 minutes or until it turns slightly golden. Repeat the process with the other portions of dough. Once baked, let the sheets cool completely.
2. Preparing the cream:
In a bowl, mix the sour cream with the powdered sugar until you obtain a fluffy whipped cream. Make sure the sour cream is well chilled before whipping for the best results. Then, add the ground walnuts and mix slowly to obtain a uniform cream.
3. Assembling the cake:
In the tray where you baked the sheets, place a layer of plastic wrap to facilitate removing the cake. Place the first sheet, followed by a generous layer of cream. Continue alternating between sheet and cream, finishing with a sheet on top. Place a weight (for example, a tray or another heavy object) over the cake to press it gently. This step helps to bond the layers. Chill for a few hours or preferably overnight.
4. Preparing the glaze:
In a small bowl, melt the dark chocolate together with the 2 tablespoons of sour cream, stirring constantly to achieve a uniform mixture. Once melted, let the glaze cool slightly before pouring it over the previously assembled cake.
5. Finishing:
After the glaze has cooled, cut the cake into servings and enjoy each piece with a glass of milk or a cup of coffee. It is a perfect dessert for weekend afternoons or to impress guests at a party.
Practical tips:
- Use fresh, quality ingredients for a better taste.
- If you don't have walnuts, you can experiment with other types of nuts or seeds, such as almonds or hazelnuts.
- You can add additional flavors to the cream, such as vanilla or rum essence, to give it an even more interesting taste.
- Make sure the sheets are well baked, but not too browned, to maintain the flaky texture.
Nutritional benefits:
This dessert offers a good source of healthy fats from nuts, protein from eggs and sour cream, as well as carbohydrates from sugar and flour. Although it is a recipe that contains sugar, moderate consumption can be part of a balanced diet.
Frequently asked questions:
1. Can I use whole wheat flour instead of white flour?
Yes, but keep in mind that the texture will be slightly different, and the sheets may become denser.
2. How can I store the cake?
Store the cake in an airtight container in the refrigerator to keep it fresh.
3. Can I freeze the cake?
It is recommended to freeze the cake without the glaze. You can cut it into portions and keep it in the freezer, then decorate it with glaze before serving.
This recipe for sheets with whipped cream and walnuts is more than just a dessert; it is a culinary experience that brings together flavors and textures in a perfect combination. So put on your apron, prepare the ingredients, and let yourself be carried away by the magic of cooking! Enjoy every moment and don’t forget to savor every delicious bite.
Ingredients: Sheets 10 tablespoons milk 100 g lard 10 tablespoons sugar 1 egg 1 teaspoon baking soda approx. 600 g flour Cream 600 g sour cream (for whipped cream) 200 g ground walnuts 100 g powdered sugar Decoration 1 dark chocolate 2 tablespoons sour cream
