Nut Cake

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Nut Cake
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Difficulty:
easy
Difficulty
Preparation:
7 h.
Preparation

Ingredients

for
1
For the cake
90 grams butter
6 eggs
175 grams sugar
150 grams Pastry flour
100 grams ground Walnut
For the cream
750 milliliters Whipped cream
2 tablespoons sugar
4 sheets soaked gelatin
Walnut liqueur
Walnut (for decoration)
50 grams Dark couverture chocolate
How healthy are the main ingredients?
Whipped creamsugarWalnutsugareggWalnut

Preparation steps

1.

For the cake, grease the springform pan with butter. Separate the eggs. Beat the egg yolks and sugar until fluffy. Melt the butter and stir into the egg yolk mixture. Sift the flour over and fold in. Beat the egg whites with a pinch of salt until stiff. Fold one third of the egg whites gently into the batter then fold in the remaining egg whites. Pour the batter into the prepared pan. Bake in preheated 180°C (approximately 350°F) oven for 35 minutes. Cool on a wire rack.

2.

For the cream, beat the cream until stiff, gradually adding the sugar. Dissolve gelatin over low heat and stir into the whipped cream. Stir in walnut liqueur. Refrigerate for 30 minutes. Cut the cake crosswise into 2 layers. Drizzle the bottom layer with 2 to 3 tablespoons liqueur and spread with half of the cream. Top with the second cake layer and spread with a generous coating of the remaining cream. Decorate with walnut halves. Melt the chocolate and drizzle over the cake. Refrigerate cake for 5 to 6 hours.