Nut and vanilla mascarpone cream layered cake

The walnut layer cake with vanilla cream is a dessert that perfectly combines tradition and flavor. This cake, made with layers baked on the back of a tray, is a rare indulgence, so delicious that it deserves all the attention and effort. If you count yourself among those who love layered sweets but find making the layers a challenge, don't worry! I will guide you step by step through each stage, providing useful tips for a perfect result.

Preparation time: 30 minutes
Baking time: 30-36 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the layers:
- 100 g butter (80% fat)
- 1 egg
- 100 g yogurt
- 100 g sugar
- 150 g ground walnuts
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2-3 tablespoons lemon juice
- vanilla (to taste)
- 450-500 g flour (or as needed)

For the cream:
- 750 ml milk
- 3 egg yolks
- 8 tablespoons sugar
- 6 tablespoons starch
- 250 g mascarpone
- 3 tablespoons thick sour cream
- 1 vanilla pod
- chocolate cream in a jar (Duo)
- powdered sugar (for decoration)

Preparation of the layers

1. Preparing the dough: In a large bowl, add the soft butter, egg, yogurt, and sugar. Using a mixer, mix the ingredients until homogeneous. Add the ground walnuts and vanilla, mixing well.

2. Activating the leavening agents: In a small bowl, combine the baking soda with the baking powder and add the lemon juice. The mixture will start to bubble, indicating it is active. Pour this mixture over the walnut mixture and stir.

3. Incorporating the flour: Start gradually adding the sifted flour. When the dough becomes too thick to mix, switch to kneading by hand. Continue adding flour until you obtain a homogeneous and elastic dough.

4. Chilling the dough: Wrap the dough in cling film and refrigerate for 20-30 minutes. This step is essential for obtaining tender and manageable layers.

5. Shaping the layers: After removing the dough from the refrigerator, divide it into three equal parts. Sprinkle flour on the work surface and roll out the first portion of dough into a thin layer, the size of the tray (24/37 cm).

6. Baking the layers: Grease the tray with a little butter and place the first layer. Trim the edges that exceed the tray and prick the layer with a fork. Bake in a preheated oven at 180°C for 10-12 minutes or until the layer is lightly golden. Repeat the process with the other two portions of dough.

Preparation of the cream

1. Mixing the ingredients: In a bowl, combine the egg yolks with the sugar, starch, and seeds from the vanilla pod. Add a small amount of milk and mix well to dissolve the starch.

2. Heating the mixture: Pour the mixture into a thick-bottomed pot, add the remaining milk and the vanilla pod. Place over medium heat, stirring constantly with a whisk to avoid lumps. When the cream thickens to a pudding-like consistency, remove from heat and take out the vanilla pod.

3. Cooling the cream: Cover the cream with cling film to prevent a crust from forming and let it cool completely.

4. Preparing the mascarpone cream: In another bowl, mix the mascarpone with the sour cream until homogeneous. Then, incorporate the cooled vanilla cream, mixing on low speed to avoid over-whipping the cream.

Assembling the cake

1. Layering: Place the first layer of dough on a clean cutting board. Generously spread it with chocolate cream, then add half of the vanilla cream, leveling it evenly. Place the second layer of dough, repeat the process with the chocolate cream and the remaining vanilla cream.

2. Finalizing: Place the last layer of dough on top and gently press to even out the layers. Cover the cake with a cutting board and place something heavy on top (e.g., a pan) to help soften the layers. Leave the cake in the refrigerator overnight to allow the flavors to meld.

3. Serving: Before serving, cut the cake into portions and dust with powdered sugar. It is delicious even a few hours after being taken out of the refrigerator, but its taste becomes truly exceptional after sitting for a few hours.

Useful tips

- Calories and nutritional benefits: This cake is a dessert that can contain approximately 300-350 calories per serving, depending on portions and ingredients used. The use of walnuts provides a source of protein and healthy fats, while the mascarpone adds a creamy and rich flavor.

- Frequently asked questions:
- Can I use another type of nut? Yes, you can use ground almonds or hazelnuts for a different flavor.
- How can I store the cake? It keeps well in the refrigerator, covered, for up to a week.

- Possible variations: You can add a few tablespoons of cocoa to the cream to achieve a chocolate cream, or you can enrich the cake with a layer of fresh fruit between the layers.

- Serving suggestions: This cake pairs perfectly with coffee or aromatic tea. Additionally, a scoop of vanilla ice cream alongside will turn the dessert into an even more enjoyable experience.

Enjoy every step of this recipe and turn each serving into a special moment! This walnut layer cake with vanilla cream will surely become a favorite among your loved ones. Savor every bite!

 Ingredients: For the sheets: 100g butter with 80% fat 1 egg 100g yogurt 100g sugar 150g ground walnuts 1 teaspoon baking powder 1/2 teaspoon baking soda vanilla 2-3 tablespoons lemon juice 450-500g flour Cream: 750ml milk 3 egg yolks 8 tablespoons sugar 6 tablespoons cornstarch 250g mascarpone 3 tablespoons thick country cream 1 vanilla pod jarred chocolate cream powdered sugar

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