Nut cake with ground nuts

Nut Cake with Whipped Cream

A nut cake with a ground nut base is a universally appreciated delight, perfect for any occasion, from birthdays to family gatherings. Its rich aroma and moist texture make it a beloved dessert for everyone who tastes it. Today, I will guide you step by step in preparing this cake, bringing a bit of cooking magic directly into your kitchen.

Total preparation time: 1 hour and 30 minutes
Baking time: 1 hour
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 2 tablespoons of wheat flour
- 8 tablespoons of ground nuts
- 6 packets of vanilla sugar
- 1 tablespoon of cocoa powder
- 1 packet of baking powder
- 1 tablespoon of apple cider vinegar (to activate the baking powder)

For the filling and decoration:
- 600 g of sour cream (use high-fat sour cream for a more stable whipped cream)
- 10 tablespoons of sugar
- 200 g of strawberries (fresh or frozen)
- 100 g of unsalted roasted nuts (for decoration)
- Syrup from a pineapple compote (for soaking)

Brief history

The nut base has been adopted in various forms over time, with deep roots in baking traditions. Nuts not only add a crunchy texture but also a deep and rich flavor that pairs perfectly with the sweetness of whipped cream. Combining with fruits like strawberries brings a delicious contrast and a note of freshness.

Step by step

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. It is essential that the bowl in which you will beat the egg whites is clean and dry to achieve a perfect foam.

2. Preparing the egg white foam: In a large bowl, add the egg whites and the 6 tablespoons of sugar, along with the vanilla sugar. Use an electric mixer on high speed and beat the egg whites until you achieve a firm and shiny foam. This step is crucial as it will give the cake an airy texture.

3. Adding the yolks: When the egg whites are ready, gradually add the yolks, mixing on low speed to incorporate them into the foam.

4. Incorporating the dry ingredients: In another bowl, combine the flour, baking powder, ground nuts, and cocoa powder. Sift these ingredients to remove any lumps. Then, add the mixture of dry ingredients over the egg mixture and mix on low speed until everything is homogenized.

5. Pouring the mixture into the pan: Prepare a round cake pan (approximately 24 cm in size) by lining the bottom with parchment paper. Pour the mixture into the pan and level the surface with a spatula.

6. Baking the bases: Preheat the oven to 180°C. Place the pan in the preheated oven and bake for about an hour. It is important to check if the base is baked by inserting a knife in the middle; if it comes out clean, the base is ready.

7. Cooling the bases: When the base is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack and let it cool completely.

8. Soaking the base: When the base has cooled, cut it in half. Place the first half on a platter and soak it with the syrup from the pineapple compote, ensuring it is well moistened.

9. Preparing the whipped cream: In a bowl, put the sour cream, the 10 tablespoons of sugar, and 2 packets of vanilla sugar. Mix until you achieve a stable whipped cream. It is essential not to overmix to avoid turning it into butter.

10. Adding the nuts: Divide the whipped cream into two equal parts. In one of them, add the 4 tablespoons of ground nuts and gently mix with a spatula.

11. Assembling the cake: Spread the first part of whipped cream with nuts on the soaked base. Place the other half of the base on top and soak it as well. Cover the entire surface with the remaining whipped cream, making sure to spread it evenly on the edges.

12. Decorating the cake: For an attractive appearance, decorate the cake with slices of strawberries on top and place the roasted nuts on the edges. This will not only enhance the appearance but also add a delicious crunchy texture.

Serving and combinations

This cake is perfect to be served alongside a cup of tea or aromatic coffee. You can also pair it with vanilla ice cream or warm chocolate sauce for a more decadent dessert. Additionally, it is delicious alongside a dry white wine, which will perfectly complement the flavor of the nuts.

Practical tips

- Nuts: Make sure the nuts are fresh and not rancid. You can use pecans or Brazil nuts for an interesting variation.
- Sour cream: Use sour cream with a fat content of over 30% to achieve a better whipped and stable cream.
- Gluten-free version: You can replace wheat flour with almond flour to create a gluten-free version of this cake.
- Alternative fruits: Instead of strawberries, you can use raspberries or peaches for a different taste and aroma.

Nutritional information

This cake contains approximately 350 calories per serving (1/12 of the cake), making it a suitable choice for a special occasion. The nuts provide a significant amount of protein and healthy fatty acids, while the strawberries add essential vitamins and antioxidants for health.

Frequently asked questions

1. Can I use other types of nuts?
Yes, you can experiment with different types of nuts such as almonds or pistachios for a different flavor.

2. How can I keep the cake fresh?
The cake keeps well in the refrigerator, covered, for up to 3 days. Make sure to let it sit at room temperature for 15 minutes before serving.

3. Is it suitable for vegans?
Although the recipe contains eggs and sour cream, you can adapt the recipe using egg and plant-based cream substitutes.

Now that you have all the necessary information, all that’s left is to enjoy the cooking process and savor the final result. The nut cake with whipped cream is a dessert that will impress everyone, so don’t hesitate to make it! Enjoy!

 Ingredients: 6 eggs, 2 tablespoons of wheat flour, 8 tablespoons of ground nuts, 6 packets of vanilla sugar, 1 tablespoon of cocoa, 1 packet of baking powder, 600 g of sour cream, 10 tablespoons of sugar, 100 g of unsalted peanuts, 200 g of strawberries, 1 tablespoon of apple cider vinegar, syrup from a can of pineapple.