Nut cake recipe.
I want to share an amazing recipe for making delicious nut cakes that are delicious, tender and just melt in your mouth. Of course, they will take a little tinkering with their preparation, but trust me, it's worth it. We had enough of these cakes for one tea party, the whole family was delighted with the taste of this delicacy. I'm sure you will like them very much too.
Ingredients:
For cakes:
egg white - 5 pcs.;
sugar - 200 g;
nuts - 160 g (I took the mix);
flour - 2 tbsp. l. (with a slide);
salt - a pinch;
vegetable oil for lubricating the mold.
For the cream:
egg yolk - 5 pcs.;
milk - 500 ml;
butter (softened) - 200 g;
sugar - 100 g;
flour - 2 tbsp. l .;
vanilla sugar - 1 sachet;
grated chocolate for decoration (optional).
Preparation:
1. Place the nuts in a blender bowl and grind into small crumbs.
Pour the nuts into a deep bowl and combine with flour.
Stir the flour and nuts lightly to smooth the mixture.
Separate the whites from the yolks
. It is better to take eggs from the refrigerator so that the protein is well cooled. Place the whites in the mixer bowl, add a pinch of salt. Beat whites until fluffy, then gradually add sugar.
2. Continue whisking until firm peaks. The protein mass should be homogeneous, without sugar crystals.
Transfer the protein mass to a bowl of nut-flour mixture. Using a silicone spatula, gently stir the whites with flour. Do not stir for a long time, otherwise the proteins will settle.
Line a baking dish with parchment and lightly grease with vegetable oil. Pour the mixture into a mold and smooth. I used a 30x20 cm shape.
3. Place the baking dish in a preheated oven and bake at 170 degrees for about 40-45 minutes. Cool the finished cake in a mold, then remove and remove the parchment. Cut the cake into three pieces. As a result, we got three cakes, and then I cut them in half.
4. Prepare products for the cream.
Prepare the cream: pour milk into a saucepan, add yolks, sugar, flour and vanilla sugar.
Mix everything well with a whisk. Put the pan on fire.
With constant stirring, bring the cream to a boil. Cook over medium heat, about 10-15 minutes, stirring continuously, until thick, then remove from heat.
5. Add soft butter to the hot cream and mix well with a whisk. The cream will be smooth, shiny and very aromatic.
To collect the nut cakes: put the cakes on a flat surface and coat them well with warm cream, laying on top of each other. As a result, I got 6 cakes, smeared with cream. I left a little cream for decoration, put it in the refrigerator and cooled it well. Put the cakes in the refrigerator for 4-5 hours to soak.
6. Then take the cakes out of the refrigerator and cut them into cakes, then as you like: you can cut them into squares, triangles or rectangles. Decorate the top of the nutty cakes with the setting cream. I put the cream in a pastry bag and deposited the cream in the form of flowers, and then lightly sprinkled with grated chocolate. Here is such a beauty and deliciousness turned out, you just lick your fingers.
Enjoy your tea party!
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