Nut cake with vanilla cream

Walnut and Vanilla Cream Cake - A Classic Delicacy for Unforgettable Moments

The walnut and vanilla cream cake is a dessert that combines tradition with refinement, making it a perfect choice for special occasions or simply to add a touch of sweetness to everyday life. This recipe will take you through a delightful culinary experience, offering you not only a delicious cake but also joyful moments in the cooking process.

Preparation Time: 40 minutes
Baking Time: 30-40 minutes
Total: 1 hour and 20 minutes
Number of Servings: 8-10 servings

Ingredients

For the Base:
- 4 eggs
- 250 g sugar
- 250 g flour
- 1 packet baking powder
- 50 ml water
- 50 ml oil
- 1 vanilla essence
- A handful of chopped walnuts

For the Syrup:
- 3 tablespoons sugar
- 1 cup water

For the Cream:
- 2 heaping tablespoons flour
- 200 ml milk
- 1 whole egg
- 150 g sugar
- 4 packets vanilla sugar
- A pinch of salt
- 200 g butter (at room temperature)
- 150 g Rama margarine (at room temperature)

For the Glaze:
- 100 g Rama margarine
- 2 tablespoons powdered sugar
- 3 tablespoons sifted cocoa

Step by Step - Preparing the Cake

1. Preparing the Base

We start by preparing the base. In a saucepan, add 50 ml of water and 250 g of sugar. Boil the mixture over medium heat, stirring constantly until the sugar completely dissolves, obtaining a clear syrup.

In a separate bowl, separate the eggs. Beat the egg whites with a mixer until you achieve a firm foam. When it becomes firm, slowly add the warm syrup while continuing to mix until the mixture becomes shiny and well incorporated.

In another bowl, beat the egg yolks with 50 ml of oil and the vanilla essence. Add the yolk mixture to the egg white mixture, gently folding with a spatula.

Sift 250 g of flour together with 1 packet of baking powder mixed with vinegar, then incorporate the flour into the mixture, stirring gently. Finally, add the chopped walnuts.

Pour the mixture into a round cake pan greased with oil and dusted with flour (or lined with baking paper) and bake in a preheated oven at 180°C for 30-40 minutes, or until it passes the toothpick test.

2. Preparing the Cream

Meanwhile, we take care of the delicious cream. In a bowl, lightly beat the egg with a pinch of salt. Add the sugar, vanilla sugar, flour, and milk, mixing well to avoid lumps.

Put the mixture to boil in a double boiler. Stir constantly to prevent sticking. When the cream starts to thicken, remove from heat and let it cool.

In another bowl, beat the butter and margarine brought to room temperature. Gradually add a spoonful of the cooled cream, mixing well until the cream becomes smooth and fluffy.

3. Soaking the Base

Caramelize 3 tablespoons of sugar in a saucepan, then add a cup of water. Let it boil until the sugar completely dissolves, obtaining a light syrup. Cut the cooled base in half and soak each half with the obtained syrup.

4. Assembling the Cake

On the first half of the base, spread a generous layer of cream. Place the second half of the base on top and cover the cake with the remaining cream, smoothing the surface with a knife or spatula.

5. Preparing the Glaze

For the glaze, melt 100 g of margarine in a double boiler. Add 2 tablespoons of powdered sugar and mix until the sugar dissolves. Finally, incorporate the sifted cocoa, mixing well. Let the glaze cool slightly before pouring it over the cake, smoothing the surface with a knife.

6. Decorating

Let the cake cool for a few hours to allow the cream and glaze to set. Decorate the cake as inspired; a sweet message or some roasted walnuts can add extra charm.

Practical Tips

- Ensure all ingredients are at room temperature for a smooth mixture.
- Constantly check the base while baking; every oven is different, and baking times may vary.
- You can add various flavors to the cream, such as lemon or orange zest, to give it a refreshing note.
- If you don’t have margarine, you can use just butter, but make sure to reduce the sugar amount as butter is saltier.

Calories and Nutritional Benefits

This cake contains approximately 350 kcal per serving, being a good source of carbohydrates from sugar and flour, as well as fats from butter and margarine. The walnuts add protein and essential fatty acids, thus benefiting from a better balance in the diet.

Frequently Asked Questions

How can I keep the cake fresh longer?
Keep the cake in the refrigerator, covered with plastic wrap or in an airtight container.

What drinks pair well with this cake?
A cup of black coffee or vanilla tea are excellent choices to accompany this rich dessert. Also, a glass of sweet wine could perfectly complement the flavors.

Possible Variations

Want to experiment? Try swapping the walnuts for hazelnuts or almonds, or adding a layer of jam between the bases for an interesting taste. Additionally, the glaze can be enhanced with white chocolate or caramel for a unique appearance and flavor.

This walnut and vanilla cream cake is not just a recipe, but a story intertwined with moments of joy and love. Whether you prepare it for a special occasion or to indulge yourself, each slice will bring a smile to the faces of your loved ones. Make cooking a pleasant experience and create unforgettable memories!

 Ingredients: Base: 4 eggs, 250 g sugar, 250 g flour, 1 packet baking powder, 50 ml water, 50 ml oil, 1 vanilla essence, 1 handful chopped walnuts. For syrup: 3 tablespoons sugar, 1 cup water. Cream: 2 heaping tablespoons flour, 200 ml milk, 1 whole egg, 150 g sugar, 4 packets vanilla sugar, 1 pinch salt, 200 g butter, 150 g Rama margarine. Glaze: 100 g Rama margarine, 2 tablespoons powdered sugar, 3 tablespoons sifted cocoa.