Cake with nut cream
12 servings
120 minutes
Nut cream cake is an exquisite dessert of Russian cuisine that combines the tenderness of sponge cake with the rich flavor of walnuts. Its history is rooted in the traditions of Russian confectioners who skillfully blended creamy textures with caramel and nut notes. An airy layer soaked in liqueur serves as the perfect base for a cream made from whipped cream, powdered sugar, and vanilla sugar enriched with crunchy candied nuts. Caramelized nuts add a special sweetness and delicate crunch, while the creamy frosting envelops each piece in softness and lightness. This cake is ideal for festive gatherings or cozy tea parties, leaving unforgettable impressions thanks to its harmonious blend of textures and flavors.
1
Whisk the egg yolks with water and 175 grams of sugar until fluffy. Whisk the egg whites with salt into a stiff foam. Fold the whipped whites into the yolk mixture and combine with flour, baking powder, and 100 grams of chopped walnuts.
- Water: 5 tablespoon
- Chicken egg: 5 piece
- Sugar: 350 g
- Salt: to taste
- Wheat flour: 150 g
- Baking powder (raising agent): 2 teaspoons
- Walnuts: 350 g
2
Grease a 26 cm diameter detachable mold with oil and sprinkle with flour. Pour the dough into it and bake for 35-40 minutes at 180°C, then cool on a kitchen rack.
3
Line a baking tray with foil and grease it with vegetable oil. Caramelize sugar in a pan, stirring, until light yellow, dip 16 halves of walnuts in it, and cool them on a kitchen rack. Mix the crushed nuts with the caramel and immediately place on the foil. Crumble the cooled, hardened mass as finely as possible.
- Sugar: 350 g
- Walnuts: 350 g
4
Whip the cream with powdered sugar and vanilla sugar into a strong foam and set aside 1/4 of this mass. Mix 3/4 of the candied nuts with the remaining cream.
- Cream: 1 l
- Vanilla sugar: 30 g
- Icing sugar: 2 tablespoons
5
Cut the cake into 3 parts, soak them in liqueur, and spread with cream and candied nuts. Assemble the cake and coat it with the remaining cream on all sides; decorate the sides with candied nuts.
- Liqueur: 4 tablespoons
- Cream: 1 l
- Walnuts: 350 g
