Quick nut cake with airy cream
6 servings
150 minutes
Quick nut cake with airy cream is a true embodiment of tenderness and aroma. This dessert has deep European roots where nuts are often used to add rich flavor and texture to baked goods. Sweet honey and airy cream make the cake truly exquisite, while the combination of crunchy peanuts with the softness of meringue creates a delightful contrast. The milk and butter-based cream gives it a velvety texture, and the thin glaze completes the flavor symphony. This cake is perfect for cozy family evenings or festive gatherings, providing pleasant enjoyment and evoking warm memories. It takes minimal time to prepare but impresses with its harmony and sophistication. Each spoonful offers softness and a rich nutty flavor, making this dessert a favorite for connoisseurs of fine pastries.
1
Mix 100 grams of butter, 100 grams of sugar, 2 tablespoons of honey, 3 eggs, 0.5 cup of sour cream and baking soda.
- Butter: 300 g
- Sugar: 0.5 glass
- Honey: 2 tablespoons
- Chicken egg: 4 pieces
- Sour cream: 115 g
- Baking soda reacted with acid: 0.5 teaspoon
2
Grind 0.5 cup of peanuts, add and mix.
- Peanuts: 170 g
3
Add flour and knead the dough.
- Wheat flour: 1 glass
4
Bake at 200 degrees for 20-25 minutes. (If the cake is low, bake 2 portions).
5
Cut the cake in half using a thread.
6
Put the milk on medium heat.
7
When it starts to boil, add 0.5 cup of sugar and the remaining egg.
- Sugar: 0.5 glass
- Chicken egg: 4 pieces
8
Mix.
9
Cook on low heat for 5-7 minutes until thickened. You can add a tablespoon of flour to warm milk before the sugar and eggs.
- Wheat flour: 1 glass
10
Whip the obtained mass with 200 grams of butter, add 0.5 cup of ground peanuts and 150 grams of meringue.
- Butter: 300 g
- Peanuts: 170 g
- Meringue: 200 g
11
Spread the cream between the halves of the cake. Cover the top layer with glaze and decorate with meringue.
