Viennese Nut Cake
8 servings
90 minutes
Viennese walnut cake is a refined delicacy of Austrian cuisine, embodying a wealth of flavors and traditions. Delicate layers infused with the aroma of walnuts provide an ideal backdrop for the berry filling of lingonberries and cherries, adding a light tartness. The finishing touch is a thick chocolate glaze that gives the dessert a noble sweetness. This cake delights not only in taste but also carries the history of exquisite Austrian baking known for its attention to detail and harmony of ingredients. It is best served slightly chilled to ensure the glaze has a pleasant crunch while the tender sponge melts in your mouth, creating an unforgettable gastronomic impression.
1
Grind the walnuts into powder, add baking powder, flour, and a pinch of salt, and mix everything.
- Walnuts: 250 g
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 50 g
- Salt: pinch
2
Separate the yolks from the whites.
3
Beat the butter with sugar (150 g).
- Butter: 250 g
- Sugar: 200 g
4
Add the yolks one by one, beating continuously.
- Chicken egg: 5 piece
5
Then add flour with nuts and knead.
- Wheat flour: 50 g
- Walnuts: 250 g
6
Whip the chilled egg whites with a pinch of salt, add powdered sugar, and continue whipping until a strong smooth mass is obtained.
- Chicken egg: 5 piece
- Salt: pinch
- Icing sugar: 50 g
7
Carefully fold the egg whites into the batter.
8
Place the dough in a form lined with oiled baking paper.
9
Bake in a preheated oven for about 40-50 minutes, poke with a toothpick - if it comes out dry, remove the cake and let it cool.
10
Blend the berries and sugar (50 g) in a blender.
11
Make the glaze: gently stir and melt chocolate with cream in a water bath. If the glaze is too thick, add more cream.
- Milk chocolate: 150 g
- Cream 20% fat: 50 g
12
Cut the cake in half into two thin layers. Spread berry mixture on the bottom layer, cover with the top layer, and evenly coat with chocolate glaze.
- Lingonberry: 150 g
- Pitted cherries: 150 g
- Sugar: 200 g
