Nut cake made of shortcrust pastry with chocolate-butter cream
12 servings
210 minutes
Nut cake made from shortcrust pastry with chocolate cream is a true masterpiece of British cuisine, combining rich nut flavor, delicate texture, and exquisite chocolate notes. This dessert draws on the traditions of classic baking where nuts add depth and creamy chocolate cream adds refined sweetness. The shortcrust layers provide a crispy base while the nut layers make it particularly aromatic. The finesse of the custard and chocolate creams gives the cake a silky consistency, turning each serving into true delight. This cake is perfect for festive occasions, cozy family evenings, or as an elegant dessert with a cup of fragrant tea. Its taste is a harmony of sweetness, nut warmth, and rich chocolate that is unforgettable.
1
To prepare shortcrust pastry, combine 200 grams of flour, 300 grams of butter, and 100 grams of sugar. Add 1 tablespoon of cocoa and chop everything until it resembles a crumbly mixture. Mix sour cream with 3 egg yolks and add to the mixture. Knead the dough, divide it into 2 parts, and refrigerate for 15-20 minutes.
- Wheat flour: 200 g
- Butter: 900 g
- Sugar: 750 g
- Cocoa: 2 tablespoons
- Sour cream: 2 teaspoons
- Egg yolk: 8 pieces
2
Roll out the dough and bake 2 layers.
- Wheat flour: 200 g
3
To prepare nut dough, pass 400 grams of peeled nuts through a meat grinder. Whip the egg whites into a foam, mix with the nuts, and add sugar. Roll out the dough and bake 2 layers.
- Walnuts: 500 g
- Egg white: 8 pieces
- Sugar: 750 g
4
To prepare custard, mix 1 teaspoon of potato and wheat flour with 0.5 cup of cold milk. Add 1 tablespoon of cocoa. Boil 1 cup of milk and pour in the previously prepared milk-flour mixture. Stir and cook on low heat until thickened, then cool. Cream 200 grams of softened butter with 1 cup of sugar and 1 egg. Mix with the cooled mixture. Finally, add 1 packet of vanilla sugar.
- Potato flour: 1 teaspoon
- Wheat flour: 200 g
- Milk: 3 glasss
- Cocoa: 2 tablespoons
- Milk: 3 glasss
- Butter: 900 g
- Sugar: 750 g
- Chicken egg: 1 piece
- Vanilla sugar: 60 g
5
To prepare chocolate cream, beat 5 egg yolks with 1 cup of sugar. Melt the chocolate with milk, mix well, and add to the yolk-sugar mixture. Place the pot with this mixture over a steam bath and, stirring continuously, bring it to a thick consistency. Then remove from heat and let it cool slightly. In the still warm mixture, incorporate 400 grams of softened butter and 1 packet of vanilla sugar.
- Egg yolk: 8 pieces
- Sugar: 750 g
- Dark chocolate: 100 g
- Milk: 3 glasss
- Butter: 900 g
- Vanilla sugar: 60 g
6
Generously spread custard cream on the sandy cake layer. Place the nut cake on top, then spread 1/3 of the chocolate cream on it. Add another nut cake and spread the remaining custard cream on it. Cover with the sandy cake. Generously coat the sides and top of the cake with chocolate cream and sprinkle with crushed nuts.
- Walnuts: 500 g