Buttercream Walnut Cake

0
Average: 0 (0 votes)
(0 votes)
Buttercream Walnut Cake
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 50 min.
Ready in

Ingredients

for
1
For the batter
180 grams
6
1 pinch
125 grams
1 tablespoon
1
organic Lemon (zest)
60 grams
1 teaspoon
100 milliliters
For the buttercream
1 packet
60 grams
500 milliliters
fresh Milk (1.5%)
250 grams
Butter (for the pan)
For the garnish
100 grams

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a springrform pan with parchment paper.

For the batter, crush the walnuts. Separate the eggs. Beat the egg whites with the salt and half of the sugar until stiff. Beat the egg yolks with the remaining sugar, vanilla sugar and lemon zest until creamy. Mix the flour, baking powder and nuts. Fold the egg whites into the egg yolk mixture. Carefully mix the flour mixture into the egg mixture.

Pour the batter into the prepared pan and smooth. Bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, let cool and remove from the pan. Once cooled, halve the cake horizontally.

2.

For the buttercream, cook the pudding mix, sugar and milk according to the package instructions. Allow to cool, stirring occasionally. Stir the butter (it should be the same temperature as the pudding) until smooth. Gradually add the pudding until the mixture is creamy.

3.

Place the bottom cake floor into a cake ring and drizzle with the cold espresso. Spread slightly more than half of the buttercream over the cake and top with the second floor. Spread the remaining cream on top. 

For the garnish, coarsely chop the walnuts and sprinkle on the cake. Chill until ready to serve.