print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Layer Cake with Buttercream Frosting and Caramelized Walnuts

0
Average: 0 (0 votes)
(0 votes)
Layer Cake with Buttercream Frosting and Caramelized Walnuts
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 15 h. 45 min.
Ready in
0
Print

Ingredients

for
1
For the batter
5
1 generous pinch
120 grams
1 packet
100 grams
1 teaspoon
2 teaspoons
1 tablespoon
1 teaspoon
For the cream
60 grams
2
60 grams
500 milliliters
250 grams
softened Butter
100 grams
For decoration
3 tablespoons
1 tablespoon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the batter: Separate the eggs. Beat the egg whites with the salt until soft peaks form. Gradually beat in half the sugar and the vanilla sugar until stiff, shiny peaks form.

3.

Beat the egg yolks with the remaining sugar until light and fluffy. Beat in 3-4 tablespoons hot water. Whisk together the flour, baking powder, cinnamon, cocoa powder and cornstarch and fold into the yolk mixture. Carefully fold in the egg whites.

4.

Line the bottom of a 26 cm (approximately 10-inch) springform pan with parchment paper. Scrape the batter into the pan and smooth the top. Bake on the bottom rack of the oven until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes.

5.

Cool the cake in the pan, then remove from the pan refrigerate a few hours or up to overnight.

6.

For the cream: In a saucepan, stir together the walnuts, egg yolks, cornstarch and some cold milk until smooth. Stir in the remaining milk.

7.

Cook over low heat, stirring all the while until thickened and boils once. Remove from the heat, transfer to a bowl and let cool.

8.

Stir frequently while it cools to prevent a skin from forming.

9.

With a long piece of taut thread or with a long knife, cut the cake horizontally into thirds to make 3 layers.

10.

In the bowl of an electric mixer, beat the butter with the powdered sugar until thick and creamy, 10 -15 min.) Fold in the cooled walnut mixture.

11.

Spread two of the three cake layers with a total of slightly more than half of the walnut cream and place one on top of the other, finishing with the plain cake layer. Frost the top and sides of the cake with the remaining cream and smooth. Refrigerate at least 2 hours.

12.

For decoration: Meanwhile, toast the walnuts in a dry skillet over medium heat,  add the honey and caramelize slightly. Let cool and decorate the cake with the caramelized walnuts before serving.