Nut cake
Royal Recipe: Queen of Cakes
This recipe, known as the Queen of Cakes, is a true delight, a perfect combination of crunchy textures and delicate cream. Inspired by rich culinary traditions, the cake brings a touch of elegance to any occasion, whether it's a celebration or a gathering with friends. In this step-by-step guide, you will discover how to prepare this refined cake, full of walnut and chocolate flavors, with a fine glaze that makes it truly special.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12 servings
Ingredients
For the base:
- 6 egg whites
- 6 tablespoons of sugar
- 4 tablespoons of breadcrumbs
- 5 tablespoons of ground walnuts
- 1 tablespoon of flour
- 1 packet of baking powder
For the creams:
- 600 ml of milk
- 6 egg yolks
- 2 vanilla puddings
- 2 tablespoons of flour
- 2 packets of gelatin
- 100 ml of whipped cream (Hulala or similar)
- 250 g of sugar
- 250 g of margarine (or butter)
- 2 tablespoons of Finetti
- 100 g of ground walnuts
For assembly:
- 150 g of roasted and crushed walnuts (or hazelnuts)
- 200 g of Finetti
For the glaze:
- 150 g of chocolate
- 100 ml of whipped cream
Necessary tools
- Baking tray (preferably 20x30 cm)
- Electric mixer
- Mixing bowls
- Spatula
- Bain-marie (or a pot for preparing the cream)
Preparation
Step 1: Preparing the base
1. Roasting the walnuts: Start by roasting the walnuts in a dry pan over medium heat until they become lightly golden and their aroma starts to emerge. This will enhance the flavor! Once cooled, coarsely grind them and place them on baking paper.
2. Beating the egg whites: In a clean bowl, beat the egg whites with the mixer on high speed until they form a foam. Continue mixing and gradually add the sugar until the mixture becomes glossy and holds its shape, meaning it won't fall out of the bowl if you turn it upside down.
3. Adding the dry ingredients: Carefully fold in the breadcrumbs, ground walnuts, flour, and baking powder into the egg white mixture. Use a spatula and gently mix from the bottom up to preserve the air in the egg whites.
4. Baking: Pour the mixture into the prepared tray over the roasted walnuts. Bake in a preheated oven at 180°C for about 40 minutes. Check the cake with a toothpick; if it comes out clean, it's ready!
5. Cooling the base: Once baked, let the cake cool in the tray, then flip it over with the walnut side up and spread it with the 200 g of Finetti. Be careful: make sure the Finetti is at room temperature for easy spreading.
Step 2: Preparing the creams
1. Vanilla cream: In another bowl, mix the egg yolks with the sugar until they become a smooth cream. Add the vanilla puddings, flour, and milk. This is the base for your cream.
2. Hydrating the gelatin: In another container, hydrate the gelatin in cold water according to the instructions on the package.
3. Cooking the cream: Place the egg yolk mixture over low heat, stirring constantly to avoid lumps. Once the cream thickens, add the hydrated gelatin and stir until completely dissolved. Let the cream cool.
4. Incorporating the margarine and whipped cream: In another bowl, mix the margarine (or butter) until creamy. Add the cooled cream and mix until combined. Finally, fold in the whipped cream.
5. Dividing the cream: Divide the cream into two parts. In one, add a tablespoon of Finetti and ground walnuts to create the praline cream.
Step 3: Assembling the cake
1. Yellow cream: Place the yellow cream (the one without Finetti) over the base spread with Finetti. Cover with plastic wrap and refrigerate for 15 minutes.
2. Praline cream: After 15 minutes, add the praline cream on top. Place the cake in the refrigerator to firm up a bit.
3. Glaze: For the glaze, melt the chocolate and whipped cream in a bain-marie, stirring constantly. Once melted, let it cool slightly, then pour over the cake.
Serving
Once everything has completely cooled, cut the cake into squares or rectangles. It is delicious to serve with a cup of coffee or fragrant tea. You can also add some fresh berries for a contrast of flavors.
Practical tips
- Gelatin: Make sure the gelatin is well-hydrated before adding it to the cream. If you have time, you can opt for plant-based gelatin for a vegan version.
- Finetti: If you don't have Finetti, you can use Nutella or a quality chocolate spread.
- Variations: You can add rum flavoring to the yellow cream for an extra kick. Also, if you want a layer of fruit between the creams, slices of banana or strawberries are excellent.
Nutritional benefits
This cake contains walnuts, which are an excellent source of healthy fats, protein, and antioxidants. Additionally, the vanilla cream adds a calcium boost from the milk. However, it is a calorie-rich cake, so enjoy it in moderation!
Frequently asked questions
1. What can I use instead of margarine? Butter is an excellent alternative, providing a richer taste.
2. Can I use another type of nut? Absolutely! Hazelnuts or almonds can add an interesting texture.
3. How can I store the cake? You can keep it in the refrigerator for 3-4 days, covered with plastic wrap.
In the end, the Queen of Cakes is not just a cake but a culinary experience that brings joy with every bite. So, embrace the art of cooking and indulge yourself with this refined dessert! Let's get to work!
Ingredients: for the base we need: 6 egg whites, 6 tablespoons sugar, 4 tablespoons breadcrumbs, 5 tablespoons ground walnuts, 1 tablespoon flour, 1 packet baking powder. for the cream: 600 ml milk, 6 egg yolks, 2 vanilla puddings, 2 tablespoons flour, 2 packets gelatin, 100 ml whipped cream, 250 g sugar, 250 g margarine/butter, 2 tablespoons Finetti, 100 g ground walnuts.. + 150 g roasted and crushed walnuts (or hazelnuts) 200 g Finetti glaze: 150 grams chocolate 100 ml whipped cream
