Prague Nut Cake
12 servings
90 minutes
Prague walnut cake is a true masterpiece of Czech pastry tradition. The combination of airy protein layers with crushed walnuts and biscuit cookies creates a delicate, crunchy texture. The buttercream with vanilla sugar gives the dessert a velvety sweetness, while the powdered sugar glaze adds a refined finishing touch. Such cakes first appeared in Prague, known for its rich culinary heritage, and quickly won the hearts of sweet lovers. It is served as a festive dessert that pairs perfectly with a cup of aromatic coffee or tea. The decoration of cream and nuts not only makes it beautiful but also emphasizes its nutty flavor. This treat embodies elegance and flavor harmony, capable of becoming the centerpiece of any feast.
1
Grind the nuts and cookies in a blender until fine crumbs.
- Peeled walnuts: 100 g
- Sponge cookies: 100 g
2
Whisk 4 yolks with sugar, and separately whisk 4 whites with 50 grams of powdered sugar.
- Egg yolk: 6 pieces
- Sugar: 60 g
- Egg white: 4 pieces
- Powdered sugar: 300 g
3
Carefully add the yolks to the whites, then add nuts, cookies, and baking powder.
- Egg yolk: 6 pieces
- Peeled walnuts: 100 g
- Sponge cookies: 100 g
- Baking powder: 1 teaspoon
4
Place the dough in a greased pan, smooth the surface with a spatula, and bake the cake at 175 degrees for 35 minutes. Cut the completely cooled cake in half.
- Butter: 150 g
5
For the cream, beat softened butter with 2 egg yolks, 100 grams of powdered sugar, and 20 grams of vanilla sugar, spread on the bottom layer, cover with the second layer, and top with glaze: mix 150 grams of powdered sugar with 2 tablespoons of hot water.
- Butter: 150 g
- Egg yolk: 6 pieces
- Powdered sugar: 300 g
- Vanilla sugar: 20 g
- Powdered sugar: 300 g
6
Decorate the cake with whipped cream and halves of walnuts.
- Cream 33%: 200 ml
- Peeled walnuts: 100 g