Walnut cake with cocoa cream

Walnut and cocoa cream cake: a perfect delight for dessert lovers, combining the fluffy texture of the base with a decadent cocoa cream. This recipe is not only easy to make, but it will fill your home with inviting aromas and surely impress everyone who tastes it. Get ready to discover a simple, quick, and delicious recipe, ideal for any occasion!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients:

*For the base:*
- 10-11 egg whites
- 2 egg yolks
- 13 tablespoons of sugar
- 5-6 tablespoons of flour
- 1 teaspoon of baking powder
- 2 teaspoons of powdered sugar with vanilla beans
- 200 g walnut kernels, chopped

*For the cream:*
- 800 ml milk
- 2-3 tablespoons of cocoa
- 6 tablespoons of cornstarch
- 7 tablespoons of sugar
- 120 g butter, at room temperature
- 2-3 tablespoons of powdered sugar
- 2 teaspoons of vanilla essence
- 1 packet of cappuccino (optional, for soaking)
- Candies for decoration (or other preferred decorations)

Preparation:

1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with a pinch of salt until foamy. This step is essential for achieving a light and fluffy base. Gradually add the sugar, continuing to mix until the mixture becomes firm and shiny, similar to a meringue.

2. Incorporating the yolks:
Add the yolks, baking powder, and powdered sugar with vanilla to the egg white mixture. Gently fold with a spatula, being careful not to lose the air in the mixture. This will ensure an airy texture for the base.

3. Adding the flour and walnuts:
Sprinkle the flour over the mixture and carefully incorporate it. Then, add the chopped walnut kernels and gently mix with a silicone spatula, using up-and-down motions to maintain aeration.

4. Baking:
Grease a rectangular baking dish with margarine and line it with baking paper. Pour the mixture into the dish and level the surface. Place the dish in the preheated oven and bake for 20-25 minutes, or until the base is golden and passes the toothpick test (insert a toothpick in the center; if it comes out clean, the base is done).

5. Cooling the base:
Once the base is baked, turn off the oven and leave the door ajar, allowing it to cool completely inside the oven. This method helps prevent cracking.

6. Preparing the cream:
In a bowl, mix the cocoa, cornstarch, sugar, and a little milk, mixing well to avoid lumps. Then, bring the remaining milk to a boil. When it starts boiling, pour in the cornstarch mixture and stir continuously, reducing the heat. Cook until the cream thickens, like a pudding.

7. Finalizing the cream:
Once the cream has thickened, remove it from the heat and add the vanilla essence. Cover with plastic wrap to prevent a crust from forming and let it cool completely. In another bowl, mix the butter with powdered sugar, then gradually add the cooled cocoa cream, stirring continuously to obtain a creamy and homogeneous mixture.

8. Assembling the cake:
Remove the baking paper from the base and place it back in the dish where it was baked. Prepare a cappuccino (or use warm water) and soak the base with it to make it moister and more flavorful. Spread the cream evenly over the base, using a spatula to level it nicely.

9. Decorating the cake:
For an attractive appearance, decorate with colorful candies or other preferred ornaments. Allow the cake to cool completely before cutting it into servings.

Practical tips:
- Ensure all ingredients are at room temperature for a uniform mixture.
- You can vary the type of nuts, using hazelnuts or pistachios, to give the cake a different taste.
- If desired, you can add a layer of fruit jam between the base and the cream for a fresh note.

Nutritional benefits:
Nuts are an excellent source of healthy fats, protein, and fiber, and they are also high in antioxidants. Cocoa is known for its beneficial effects on mood and heart health. This cake can be enjoyed in moderation as part of a balanced diet.

Frequently asked questions:
1. Can I replace the nuts with other ingredients?
- Yes, you can use hazelnuts or even seeds for a nut-free version.
2. How can I keep the cake fresh?
- It is recommended to store it in a closed container at room temperature or in the refrigerator, covered with plastic wrap.
3. Is it possible to make this cake without sugar?
- You can replace sugar with natural sweeteners, but it is important to adjust the quantities, as sweeteners have different sweetness levels.

This walnut and cocoa cream cake is not only a delicious dessert but also a true feast for the eyes. Whether you want to serve it at a party, bring it to the office, or simply indulge at the end of the day, it is an excellent choice. Savor every bite and enjoy the moments spent in the kitchen, transforming simple ingredients into delicious works of art!

 Ingredients: For the base: 10-11 egg whites, 2 egg yolks, 13 tablespoons sugar, 5-6 tablespoons flour, 1 baking powder, 2 teaspoons powdered sugar with vanilla beans, 200 g walnut kernels. For the cream: 800 ml milk, 2-3 tablespoons cocoa, 6 tablespoons starch, 7 tablespoons sugar, 120 g butter, 2-3 tablespoons powdered sugar, 2 teaspoons vanilla essence, 1 packet cappuccino, candies for decoration.