Nut cake with butter cream
Nut and Buttercream Cake - A Delight from My Teen Years
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Servings: 12
In a world filled with sophisticated desserts, this nut and buttercream cake brings back beautiful memories of my teenage years. It’s a perfect combination of fluffy layers, a smooth cream, and a crunchy texture that will delight your taste buds. I invite you to discover this delicious recipe step by step, which is sure to become your favorite!
Recipe History
This cake has deep roots in the culinary traditions of many cultures, making it a popular choice for special occasions as well as everyday moments. The combination of nuts and buttercream not only offers an exceptional taste but also a rich texture that brings to life pleasant memories and unforgettable moments.
Ingredients
For Layer 1:
- 6 egg yolks
- 4 egg whites
- 200 g sugar
- 4 tablespoons flour
- 1 teaspoon baking powder
For Layer 2:
- 6 egg whites
- 150 g sugar
- 150 g coarsely chopped nuts
- 2 tablespoons flour
For the Cream:
- 4 egg yolks
- 150 g sugar
- 1 package (250 g) butter (82% fat, at room temperature)
- 1 tablespoon cocoa powder
- 2 teaspoons instant coffee
Necessary Utensils
- Baking tray (30x40 cm)
- Parchment paper
- Mixing bowls
- Electric mixer
- Silicone spatula
- Bain-marie (a small pot and a heatproof bowl)
Step-by-Step Instructions
Step 1: Preparing the First Layer
1. In a large bowl, beat the egg yolks with the sugar and a pinch of salt. Use an electric mixer on medium speed until the mixture lightens in color and doubles in volume.
2. In another bowl, beat the egg whites until stiff peaks form, using a clean mixer. Gradually fold them into the egg yolk mixture.
3. Sift the flour mixed with the baking powder, adding it gradually to the egg yolk bowl. Use a silicone spatula to gently fold it in, taking care not to deflate the egg whites.
4. Line the baking tray with parchment paper and pour in the batter. Bake in a preheated oven at 180°C (medium heat) for about 25-30 minutes, or until the layer is golden and passes the toothpick test.
Step 2: Preparing the Second Layer
1. Using a clean bowl, beat the egg whites with a pinch of salt until fluffy. Gradually add the sugar and continue beating until the mixture becomes firm and glossy, similar to thick cream.
2. Gently fold in the coarsely chopped nuts and flour, taking care not to deflate the egg whites.
3. Pour the mixture into the same tray lined with parchment paper and bake for 25-30 minutes until the layer is lightly browned. Remove from the oven and let it cool.
Step 3: Preparing the Cream
1. In a bain-marie, whisk the egg yolks with the sugar. Stir constantly until the sugar melts and the cream thickens slightly (about 10 minutes).
2. Once the cream is ready, transfer it to a bowl and let it cool completely.
3. In another bowl, beat the butter at room temperature until creamy, then add the egg yolk cream one tablespoon at a time, mixing well after each addition.
4. Divide the cream into two equal parts. In one part, incorporate the cocoa powder and instant coffee, mixing well.
Step 4: Assembling the Cake
1. Place the first layer (Layer 1) on a serving platter. Spread the cocoa cream evenly over it.
2. Add the egg white layer (Layer 2) on top. Spread the yellow cream evenly over this layer.
3. For a delicious touch, grate chocolate over the cake. This detail will not only look spectacular but will also add extra flavor.
4. Refrigerate the cake for a few hours (preferably overnight) to allow the flavors to meld and the textures to set.
Serving Suggestions
The nut and buttercream cake is served cold, cut into squares or triangles. It can be paired with a cup of freshly brewed coffee or fragrant tea to enhance the indulgent experience. Additionally, a scoop of vanilla ice cream or a light whipped cream can perfectly complement the dessert, bringing a pleasant contrast of textures.
Practical Tips
- Make sure all ingredients are at room temperature for better emulsification.
- You can vary the flavors of the cream by adding vanilla or almond extracts, depending on your preferences.
- If you want a contrast in textures, you can add dark chocolate or chocolate chips to the batter.
Frequently Asked Questions
1. Can I use other nuts?
Yes, you can use hazelnuts or almonds, depending on your preference. Each type of nut will add a unique flavor to your cake.
2. How can I store the cake?
The cake can be stored in the refrigerator, well covered, for up to 5 days. The flavors and textures develop as it sits in the fridge.
3. Can I make the cake without sugar?
You can substitute sugar with natural sweeteners, but it’s important to follow the instructions on the packaging to achieve a similar consistency.
Nutritional Benefits
This cake is not only delicious but also packed with nutrients. Nuts provide healthy fats, protein, and antioxidants, while eggs are an excellent source of protein and vitamin D. Additionally, butter adds a rich flavor and creamy texture, but it’s important to consume it in moderation.
Enjoy making this nut and buttercream cake, a recipe that promises to bring smiles and beautiful memories with every slice. I encourage you to try it, personalize it, and share the sweet moments you create with your loved ones!
Ingredients: Base 1 6 egg yolks 4 egg whites 200 g sugar 4 tablespoons flour 1 teaspoon baking powderBase 2 6 egg whites 150 g sugar 150 g coarsely chopped walnuts 2 tablespoons flourCream 4 egg yolks 150 g sugar 1 pack of 82% fat butter 1 tablespoon cocoa 2 teaspoons instant coffee
