cream and walnut cake recipe

cream and walnut cake recipe

For several years, when I prepare cakes, I use the recipe for the cake without kneading, because I really like how it comes out and if I wrap it, it keeps very well. Now, I discovered a new recipe that came first. I received a jar of country cream, from that fat, but also as thick as butter. She had no one to eat, so I said I would make a dessert with her. And since I had a craving for a slice of hot cake (yes, I cut it while it was hot, although I know this isn't done 😀😀), I looked for a cream cake recipe and came across Anyta's (thank you very much for the recipe). It came out great and after about 3 days, during which time I kept it wrapped, I thought it was even better. It is a recipe worth preparing!

Ingredients:

:

For the dough:

  • 1 kg of flour
  • 200 gr sugar
  • 300 ml milk
  • 5 yolks
  • 40 gr soft butter
  • 30 ml oil
  • 200 gr thick country cream
  • 40 gr of fresh yeast
  • vanilla
  • grated lemon peel
For the filling:
  • 5 egg whites
  • 100 gr sugar (150 if you prefer sweeter)
  • 400 gr ground walnuts
  • 2 tablespoons cocoa
  • rum essence
  • vanilla essence
  • candied fruits
  • 1 egg for greased
Method of preparation:
In a bowl put the yeast, a teaspoon of sugar, 4-5 tablespoons of warm milk and a tablespoon of flour.
Mix them well and let them rise for 10-15 minutes.
In a bowl sift the flour, sprinkle with a pinch of salt.
Mix the warm milk with the sugar.
Put the yeast, yolks, vanilla and grated lemon peel over the flour.
Mix with a spatula.
Gradually add the milk and knead during this time.
Put the cream, incorporate it well, then the butter and oil.
Knead until all the ingredients are incorporated, and the dough becomes homogeneous and non-sticky.
Cover and leave to rise in a warm place for an hour, an hour and 20 minutes.
cream and walnut cake recipe
Prepare the filling after the dough has risen:
Whisk the egg whites with a pinch of salt, gradually add the sugar and mix until you get a meringue.
Stir in cocoa with a spatula, then ground walnuts, rum essence and vanilla.
cream and walnut cake recipe
Pour the dough on the work table, sprinkle a little flour.
Divide it into 4 equal pieces.
Spread the first piece in a not very thin rectangle, put the filling (try to divide the filling evenly) and dried fruit, then roll as tight as possible.
Do the same with all the pieces of dough.
Knit two rolls each to get 2 cakes.
Place them in the tray, on baking paper, cover them and leave them to rise for 20 minutes.
Preheat the oven to 180 degrees.
Grease the cozonacs raised with beaten egg, sprinkle a little poppy seeds (or not).
cream and walnut cake recipe
Put them in the hot oven for 45-50 minutes.
After 25 minutes, if you think they are browned, break a piece of baking paper, crumble it in your hands and pass it under a stream of water.
Drain them and place one piece on top of each cake, thus avoiding browning the shell too much.
When they are ready, take them out of the oven.
cream and walnut cake recipe
Let them cool for 5 minutes, then take them out of the trays and place them on a grill.
After they have cooled completely, wrap them tightly in foil to keep them tender!
They are delicious! Good appetite!
cream and walnut cake recipe

cream and walnut cake recipe
cream and walnut cake recipe

cream and walnut cake recipe

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