cake with walnuts and lemon cream cheese icing

Today we indulge in a slice of this cake with walnuts and lemon cream , a delicious, fluffy and fragrant cake . I won't talk too much, because I have a lot to write in the recipe and I have a lot to read. :)))   But don't be discouraged, it's easy to do.

cake with walnuts and lemon cream cheese icing

cake with walnuts and lemon cream cheese icing

Ingredients:

  • For the white worktop:
  • 5 eggs
  • 100 g sugar
  • 3 tablespoons oil
  • 5 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • For the walnut countertop:
  • 5 egg whites
  • 100 g sugar
  • 1 tablespoon black cocoa
  • 2 tablespoons flour
  • 200 g ground walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • For the cream:
  • 5 yolks
  • 100 g sugar
  • 500 ml of milk
  • 2 tablespoons starch
  • 1 lemon
  • 250 ml whipped cream
  • 1 tablespoon powdered sugar
  • 1 whipped cream hardener

Preparation Cake with walnut and lemon cream:

White top:

Separate the eggs, then beat the egg whites with a pinch of salt. Add the sugar gradually until you get a shiny and consistent foam. The yolks mixed with the 3 tablespoons of oil are easily incorporated into the egg white foam, and at the end the flour mixed with baking powder. Mix lightly with a spatula, moving from the bottom up.

The composition is poured into the stove tray (the one from the standard equipment) lined with baking paper and put in the oven over medium heat for about 20 minutes. Remove the countertop on a grill, along with paper and leave to cool.

Walnut countertop:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the meringue becomes stiff and spikes when we remove the blades from the mixer. Mix in a bowl flour with baking powder, cocoa and ground walnuts, then incorporate it into the meringue, stirring gently with a spatula with movements from bottom to top.

The composition is poured into the same tray in which I baked the white worktop, lined with baking paper. Bake on medium heat for about 20-25 minutes. Remove the top on a grill, along with the baking paper, and leave to cool.

Cream:

The yolks are mixed with the sugar until they turn white and become like a cream. Add the starch and mix until smooth. Slowly pour the milk and mix continuously until the composition becomes homogeneous. Put the pot on low heat (or in a bain-marie) and stirring constantly, boil until the composition thickens like a pudding (when mixing in the bowl, the bottom of the pot should be visible). Set aside and leave to cool.

Cream for whipped cream mix until it begins to gain consistency. Then add powdered sugar and whipped cream hardener. Mix until hardened.

After the pudding has cooled very well, add the lemon juice and mix, then the whipped cream.

We cut the countertops in 2 lengthwise, thus obtaining 2 long and narrow countertops.

I didn't use one of the walnut countertops. I made some delicious cakes on the stick . 🙂

Put the cream between the tops, taking care to leave 2 tablespoons to put on top. Put the cake with walnuts and lemon cream in the fridge for at least 1 hour, then portion as desired.

cake with walnuts and lemon cream cheese icing

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