February 17, 2013 in Food
You know, my last cooking posts have been about sweets, the thing is I have so many great recipes, and as I cook quite often I can’t keep up with it! I wanted to show you guys this recipe for a long time, and even though this cake dates back in the New Years Eve party, it’s a cake and it doesn’t go out of style and besides it has walnuts and vanilla, who on earth could resist that!??!!My mom made the batter and I’ve made the vanilla cream, it was so yummy that I plan o using this vanilla cream for other cakes too!
And a sweet song along with the sweet cake
The walnuts batter:
• 4 eggs
• 1 cup(200 g) powdered sugar
• 10 tbs water
• 1 +1/2 cups(200 g) flour
• 1 cup(150 g) shredded walnuts
• 2 tsp baking powder
The vanilla cream:
• 1 cup(250g) cheese cream(I used Almette with cream)
• 8 egg yolks
• 1 cup(200g) powdered sugar
• 2 cups(500 ml) cold milk
• 4 tbs flour
• zest from 1 lemon
• vanilla core from 2 vanilla pods or vanilla essence
For the topping:
• 1/2(80g) Shredded walnuts
Making the batter:
Beat the egg yolks with the sugar and the warm to hot water.
Mix the flour with the baking powder, add this to the egg yolks and the shredded nuts.
Beat the egg whites well with a pinch of salt and incorporate by folding gently(carefully not to damage the beaten eggs consistency) into the rest of mixture.
Use a round shape 10inch(26cm) diameter, place the backing paper then add the batter. Place in the oven at 356 F (180 C) for 30-35 min.
Let the batter cool, then cut it in 3 layers using a special batter cutter or a long sharp knife.
Making the cream:
Mix the egg yolks with the sugar, add 1 cups(250ml) of milk, then add the flour little at a time.
Heat the rest of the milk, add the vanilla and add the mixture above, mixing at the same time.
Keep mixing until it becomes thick.
Remove from the fire and let it cool, mixing from time to time to have a creamy consistency.
Mix the butter at room temperature. While mixing add the pudding made above, a table spoon at a time.
Assemble the cake by making layers of batter and cream. Use small quantities of cream inside the cake and let more of it for the top. Sprinkle the shredded nuts over the cake.