Description
Fragrant nutty cakes with a delicate cream and chocolate cream! Delicious, delicate pastries for the holiday table and not only!
Ingredients
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Chicken egg
3 piece
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Sugar
100 g
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Walnuts
100 g
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Flour
100 g
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Vanilla sugar
1 tsp
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Leavening agent
0.5 tsp
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Pudding
1 pack
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Milk
500 ml
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Sugar
3 Tbsp
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Butter
100 g
Cooking
Nuts lightly fry in a pan, to reach their taste and aroma. Grind the nuts. I did it in blender.
Proteins separated from the yolks. Yolks, sugar and vanilla sugar "Dr. Otker" beat until lush light weight.
To whipped with sugar to the yolks add the ground nuts, sifted flour, baking powder, "Dr. Otker". Carefully stir.
Proteins beat until soft peaks form.
Gently beat in the whites in two steps. Stir from the bottom up. Here is a fluffy airy dough should get.
Spread the batter in a greased baking sheet (34*24 cm) level. Bake in a preheated 180 degree oven for 30 - 35 minutes.
While preparing the cake, prepare the cream. Butter in advance take out of the refrigerator, it should be soft. For the custard part of the cream I used a Pudding with Belgian chocolate "Dr. Otker". Mix dry pudding with sugar, add 60 ml of milk, mix until smooth. If you like desserts sweeter, add another 1 tablespoon of sugar.
The remaining milk bring to a boil, remove from heat, add pudding mix. Stir and again put on the fire. Bring to a boil and cook until thick about 1 minute. For the cream we need about half of the finished pudding. I filled it with pudding for two coffee cups - a wonderful dessert!
Pudding cooled. Soft butter, beat until fluffy, one spoon, add the cooled pudding. Here's a thick cream is obtained. It still hardens in the fridge. Cream turns out not too sweet, with a charming chocolate bitterness.
The cooled cake cut into two layers. Put the cakes on top of each other, exactly cut edges.
Liberally apply the cream on the cake layer, cover with the second cake layer, spread the second part of the cream.
Cut the cakes into portions cakes. Put into the fridge for 1-1,5 up to pour cream. The remaining scraps of cake I shredded and sprinkled on top of cakes, for each cake put half of a walnut.
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