Fine cake with nuts

Fine Nut Cake - A Delight with Delicate Layers

Who doesn't love a cake that combines fine layers of dough with a rich cream and a surprising filling? This fine nut cake is sure to become a favorite among your desserts. With a crumbly dough, a velvety cream, and a crunchy meringue topping, this recipe is perfect for any occasion, from family gatherings to special parties.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 1 hour (plus cooling time)
Number of servings: 12-16 servings

Ingredients needed:

For the dough:
- 500 g flour
- 120 g sugar
- 250 g soft margarine (or butter for a richer taste)
- 3 egg yolks
- 2 tablespoons sour cream
- 10 g baking powder

For the cream:
- 3 eggs
- 600 ml milk
- 5 tablespoons flour
- 250 g soft butter
- 150 g sugar
- 2 packets vanilla sugar

For the filling of the first layer:
- 200 g ground walnuts
- 100 g granulated sugar
- 50 g butter
- 2 tablespoons honey

For the filling of the second layer:
- 6 egg whites
- 200 g coconut
- 120 g sugar
- 4-5 tablespoons sour cherry jam (or other tart jam)

Step-by-step instructions:

Step 1: Prepare the dough
1. In a large bowl, combine the flour, sugar, and baking powder. Add the soft margarine and knead by hand or with a mixer until you achieve a crumbly texture.
2. Add the egg yolks and sour cream, continuing to knead until the dough becomes homogeneous.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is essential for achieving a crumbly and manageable dough.

Step 2: Prepare the cream
1. In a saucepan, mix 100 ml of milk with the flour, sugar, and lightly beaten eggs with a fork.
2. Bring the remaining milk to a boil. When it starts boiling, pour in the flour and egg mixture, stirring continuously to avoid lumps.
3. Cook the cream over low heat, stirring constantly, until it thickens. Add the vanilla sugar and let the cream cool.
4. Once the cream has cooled, beat it with the soft butter until it becomes fluffy and airy.

Step 3: Prepare the fillings
1. For the filling of the first layer: In a saucepan, melt the honey, sugar, and butter over low heat. Add the ground walnuts and mix well.
2. For the filling of the second layer: Whip the egg whites until foamy. Gradually add the sugar and continue beating until you obtain a stiff meringue. Gently fold in the coconut, being careful not to deflate the foam.

Step 4: Assemble the cake
1. Divide the dough into two equal parts. Roll each piece into a thin sheet large enough to fit into a 40x40 cm baking tray, which you have greased with butter or lined with baking paper.
2. Place the first sheet in the tray and spread the walnut filling over it. Cover with the previously prepared cream.
3. Place the second sheet of dough over the cream, spread it with sour cherry jam, then spread the meringue with coconut on top.
4. Bake the cake at 180 degrees Celsius for about 15 minutes, until the meringue turns golden.

Step 5: Cooling and serving
1. Turn off the oven and let the cake cool inside for 30 minutes, then transfer it to a cooling rack.
2. It is best to let the cake chill in the refrigerator for a few hours, or even overnight, for the layers to soften and the flavors to meld.

Serving suggestions
To make the cake even more appealing, you can decorate it with grated chocolate or colorful sprinkles. Give it a festive look by adding some fresh berries when serving.

Tips and variations
- If you don't have walnuts on hand, you can experiment with ground almonds or hazelnuts.
- Instead of sour cherry jam, you can use apricot or raspberry jam for a different flavor.
- Add a splash of rum essence to the buttercream for an extra flavor boost.

Nutritional benefits
This cake contains protein from the eggs and nuts, healthy fats from the nuts and butter, providing a sustainable source of energy. Although it is an indulgent dessert, it can be enjoyed in moderation as part of a balanced diet.

Frequently asked questions
1. Can I use butter instead of margarine?
Yes, using butter will give a richer taste and better texture.

2. Can this cake be frozen?
Yes, the cake can be frozen, but it is recommended to cut it after thawing to avoid breaking the layers.

3. How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days. The longer it is left, the tastier it becomes, as the flavors intensify.

Conclusion
The fine nut cake is a simple yet impressive recipe that can transform any meal into a special experience. With delicate layers and a delicious combination of flavors, this dessert will delight your family and friends. Don’t forget to leave your personal touch by adding some favorite ingredients or decorating it in your own style. Enjoy!

 Ingredients: Dough: 500 g flour, 120 g sugar, 250 g soft margarine, 3 egg yolks, 2 tablespoons sour cream, 10 grams baking powder, Cream: 3 eggs, 600 ml milk, 5 tablespoons flour, 250 g soft butter, 150 grams sugar, 2 packets vanilla sugar, Filling for the first layer: 200 g ground walnuts, 100 g granulated sugar, 50 g butter, 2 tablespoons honey, Filling for the second layer: 6 egg whites, 200 grams coconut, 120 g sugar, 4-5 tablespoons sour cherry jam or other tart jam.

 Tags:  nut cake