Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Cake with fluffy walnut top and ness cream

Ingredients:

ss:

Wheat:
8 egg whites
1 pinch of salt
8 tablespoons sugar
1 sachet of vanilla sugar
vanilla essence
esenta de rom
250g ground walnuts
3 tablespoons flour
1 tablespoon cocoa
1 sachet of baking powder

Ness Cream:
500ml milk
150g brown sugar
4 eggs
a pinch of salt
100g cornstarch (cornstarch)
2 ness sachets
300ml unsweetened whipped cream

For syrup:
1 cup of coffee
1 cup of water
3 tablespoons brown sugar
esenta de rom

Furthermore:
I used candied cherries (black cherry) for garnishing, you can decorate according to your preferences with chocolate icing, caramelized nuts, etc …

Method of preparation:

For the top: Mix the egg whites with the salt until they double in volume, then add the sugar, spoon by spoon and mix until you get a glossy composition. Add the vanilla sugar together with the essences (gupa gust, about 1 teaspoon of each), mix for a few more seconds and take care of the dry ingredients that we combine all in a bowl and gradually add them over the meringue. It is good to mix with a spatula from the bottom up so as not to leave the meringue.
We pour the resulting composition in a tray with removable walls (I put in a tray of 24 cm for 2 sheets, you can put less than 22 cm for 3 sheets) which we cover with baking paper only on the bottom of the tray, and on the edges with oil and a little flour.
Put the tray in the oven for 40-45 minutes or do the toothpick test.
When it is ready, let it cool completely, while we take care of the cream.

For the cream:
Put the milk in a large kettle on the fire and leave until it boils, not to boil.

Meanwhile, beat the eggs with the salt, sugar and ness until the sugar melts, add the starch, mix a little more and in a thin thread add the milk, stirring constantly until smooth.
Pour the resulting composition back into the kettle and put it back on the fire, stirring constantly until it thickens. Set aside and pour the cream for the whipped cream, mix vigorously with the whisk, then with the mixer and leave it on the fire for a while until it boils.
Set aside and let the cream cool completely.
Before assembling, mix it again.

Assembly:

Cut the top into 2. Place the first sheet on a plate, syrup it very well with the syrup obtained from the ingredients posted above, then put a layer of cream, the second sheet of top syrup as well, then wrap the cake with the rest of cream. We decorate according to the imagination.
It's a delight! A quick cake, with few ingredients and very tasty. It has a wonderful scent of walnut, rum, ness and vanilla. It deserves a try!


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