Happy Birthday Ladies! Happy birthday to moms!
My dears, this is the cake I thought I'd tempt you with today. Maybe it would have been more appropriate to put some cake recipe, but I didn't have the time or the necessary inspiration….
- For caramelized walnuts:
- 100 g walnut kernels
- 100 g sugar
- For the countertop:
- 7 egg whites
- 150 g sugar
- 200 g roasted and ground walnuts
- 1 tablespoon vanilla sugar
- 1/2 teaspoon baking powder
- 3 tablespoons flour
- 50 g dark chocolate
- For the cream:
- 7 yolks
- 100 g sugar
- 240 ml of milk
- 1 tablespoon starch
- 200 g butter
- vanilla essence
Preparation Caramelized walnut cake:
The sugar is caramelized. When it has become liquid and amber in color, add the walnut kernel and mix so that the walnut is well covered with caramel.
Quickly turn over on a piece of baking paper and leave to cool. When it has cooled well and hardened, put it in a thick bag and break it with a hammer.
Whisk the egg whites with a pinch of salt. Add sugar and vanilla sugar and mix until you get a dense and shiny foam. Separately, mix in a bowl the flour with the baking powder, ground walnuts and grated chocolate. Incorporate the mixture into the meringue foam and mix lightly with a spatula, with movements from bottom to top.
The composition is poured into a large stove tray lined with baking paper and put in the oven over medium heat for about 20 minutes. When it is ready, put it on a grill and leave it to cool, along with the baking paper.
Rub the yolks with the sugar until they turn white and become like a cream. Add the starch and mix. Then pour the cold milk, a little at a time, stirring gently, so that no lumps form. Put the pot on low heat and cook the composition until it thickens, like a pudding. Stir continuously, do not stick to the bottom of the pot and do not boil.
After the composition has thickened, put the bowl aside on the fire and add the butter. Stir until smooth. Let it cool. Meanwhile, stir a few more times, so as not to catch the crust and flavor with vanilla, to taste.
The cooled worktop, from which we easily detached the baking paper, is cut into 3 strips, we will thus obtain a long and narrow cake. Divide the cream into 3 and distribute it on the 3 sheets. Cover the cake with caramelized walnuts and refrigerate until the cream hardens and the sheets soften.
It is portioned as desired.