Cake "Walnut" certainly deserves attention. As a rule, many immediately imagine Esterhazy when it comes to a nutty dessert. However, there are many such goodies. If Esterhazy is made from finely ground almonds, other cakes can be made from other types of kernels. Some may contain cocoa, raisins and poppy seeds. What goodies of this type can be prepared at home?
Hungarian nut cake
In the classic version, this delicacy is prepared with ground walnuts and hazelnut flour. However, it is better to add some wheat flour to the dough. What is the difference between this Walnut cake? A true Hungarian dessert should consist of three thin cakes.
Some recipes are sometimes advised to toast walnuts before chopping. However, this recommendation is only good for almonds and hazelnuts, and walnuts should not be exposed to high temperatures. This is due to the fact that they contain a lot of fat, which can oxidize and start to produce an unpleasant odor. They should only be fragmented.
For this walnut cake recipe you will need:
- 6 egg yolks;
- 6 l Art. Sahara;
- 8 l Art. peeled walnuts;
- 3 l Art. breadcrumbs;
- 2 l Art. flour;
- 6 egg whites.
For cream:
- half a glass of milk;
- a quarter cup of sugar;
- 10 l Art. peeled walnuts;
- a glass of unsalted butter, at room temperature.
How to cook this dessert?
Preheat the oven to 180 ° C in advance. Coat the bottom and sides of the three round shapes with oil. Cover them with parchment paper. Using a cooking spray, apply a little oil on top of the paper.
Beat egg yolks with sugar for 4-5 minutes until light. Gradually add ground walnuts, breadcrumbs and flour while continuing to beat.
Beat egg whites in a separate container until very hard peaks form. Gradually and very carefully add them to the dough.
Divide the dough between the forms. Bake in a preheated oven until the match inserted in the middle of the product is dry. Let the cakes cool in the molds, and then remove the parchment paper from them.
While they get cold, make cream for the Walnut Cake. To do this, put milk, sugar and nuts in a pan. Bring to a boil and reduce heat. Cook until the mixture doubles in volume.
Set aside so that the mixture can cool. Place it in the refrigerator to allow it to cool completely. Beat unsalted butter to a very lush consistency. Gradually add the milk-nut mixture to it, continuing to whisk. You should have a light homogeneous mass. Put the cream in the refrigerator for 15 minutes.
Put the first cake on a serving plate and cover with a layer of cream. Repeat with the rest of the layers. Sprinkle with walnuts on top. Place the finished Walnut cake in the refrigerator for an hour, then serve.
Cake "Ladies Caprice"
As noted above, there are many nutty desserts. This treat is called Ladies' Whim. It is believed that it was invented specifically for women with a sweet tooth. This is a three-layer cake with poppy seeds and nuts, as well as dried apricots. It turns out very soft and tasty.
Three different layers include walnuts, dried apricots and poppy seeds, respectively. Each layer is soaked in syrup and covered with a gentle cream. To cook it, you need the following.
For the test:
- 7 eggs;
- 2 ½ cup sifted flour;
- one and a half glasses of sugar;
- one and a half glasses of sour cream;
- 1 liter Art. corn or potato starch;
- 2 l including baking soda;
- 1 ¼ l. including baking powder;
- 2 l Art. vinegar
- 1 liter Art. vanilla extract;
- half a glass of poppy;
- half a glass of chopped walnuts;
- half a glass of soaked and chopped dried apricots (can be replaced with raisins);
- one and a half glasses of corn syrup.
For cream:
- 2 l Art. unsalted butter at room temperature;
- 2 cups sour cream;
- 2 l Art. Sahara;
- half a glass of condensed milk;
- 1 liter including vanilla extract.
Cooking a three-layer cake
Preheat the oven in advance to 190 degrees. Cover with parchment paper and grease with three equally sized baking dishes.
Using a food processor or mixer, beat the eggs with sugar until light. In a small bowl, mix baking soda and vinegar. Add sour cream, vanilla, baking powder and soda with vinegar to beaten eggs.
Gradually add flour and corn (or potato) starch and mix thoroughly until the dough is smooth. Divide it into three parts and add poppy seeds in one serving, walnuts in the second, and dried apricots in the third. Stir each part of the dough so that the filling is evenly distributed. Pour it into molds.
Bake 2 cakes at once for 15-20 minutes. The third layer put bake next. Allow the cake to cool completely.
Make a cream at this time. Beat butter with sugar until light with a mixer. Add condensed milk, vanilla and sour cream. Whisk at high speed until all ingredients are well combined.
Then grease the first cake with syrup, apply cream on top. Repeat these steps for all layers. Cover the cake with the remaining cream and decorate as desired. It is recommended to use crushed and melted chocolate. Cool the finished product for at least 6 hours or nights.
Another option cream
For this cake recipe with poppy seeds and nuts, you can use curd cream. It requires:
- 200 grams of unsalted butter at room temperature;
- 250 grams of cream cheese;
- 2 cans of boiled condensed milk;
- 2 l Art. cognac, brandy or amaretto, if desired.
Beat butter with cream cheese. Add boiled condensed milk and flavor, continue to beat until smooth.
Hazelnut chocolate cake
This dessert has a soft, delicate texture. As you can see from the photo, the cake with nuts looks luxurious and can decorate any set table. The key to success is that you need to keep the maximum number of air bubbles in the dough. For best results, it is best to leave the finished dessert overnight in the refrigerator so that it freezes well. To complete this nutshell chocolate cake recipe, you will need the following ingredients.
For the test:
- 200 grams of unsalted butter;
- 3 tiles of dark chocolate (each of 100 grams);
- 1 bar of milk chocolate (100 grams);
- 4 eggs;
- 200 grams of brown sugar;
- 150 grams of self-rising flour;
- 3 bags of pecans (80 grams each) or 200 grams of walnuts;
- 125 ml cream.
To decorate:
- chocolate glaze;
- chocolate drops or chips.
Making dessert
This chocolate cake with nuts is made as follows. Dice the butter. Beat eggs. Crush the nuts into small pieces (save 12 pieces to decorate the cake). Preheat the oven at 175 ° C.
Place the chopped butter in a small pan with a thick bottom and heat at a low temperature. Break all 2 tiles of bitter and 1 milk chocolate into pieces. Put them in a pan to the oil and mix constantly until they are completely dissolved. Remove the pan from the stove and allow the chocolate mass to cool.
Place the beaten eggs in a bowl and add brown sugar and half a teaspoon of salt. Mix with the cooled chocolate mass. Then add the sifted flour, mix with sharp movements to keep air bubbles. Add crushed nuts and mix thoroughly.
Pour the finished dough into a greased dish. Place the preheated oven on the middle rack and bake the cake for thirty minutes. After that, take out the chocolate cake with nuts and place in the refrigerator for an hour.
Prepare the frosting for him. To do this, put the pan with a thick bottom on the stove for minimal heat, pour the cream and put the broken chocolate into pieces. Let melt and mix with cream. Let cool slightly and apply a thick even layer on the cake. Garnish with nuts and chocolate drops. Place the dessert in the refrigerator so that the coating solidifies.
Royal Cake
This cake is similar to Ladies' Whim, but its layers have a different filling. One of its layers is made with poppy seeds, the second with cocoa and nuts, the third with raisins. You will need the following.
For the bottom layer:
- 3 large eggs;
- half a glass of granulated sugar;
- 1 liter including powder for baking;
- ¾ cup universal flour;
- third of a glass of poppy seeds.
For the middle layer:
- 3 large eggs;
- half a glass of granulated sugar;
- 1 liter including powder for baking;
- ¾ cup universal flour;
- a quarter cup of cocoa;
- third of a glass of peeled walnuts.
For the top layer:
- 3 large eggs;
- half a glass of granulated sugar;
- 1 liter including powder for baking;
- ¾ cup universal flour;
- ¾ cup raisins.
For cream:
- 400 ml of heavy cream;
- bar of milk chocolate.
How to cook a three-layer cake with nuts: a recipe with a photo
Preheat the oven to 180 degrees in advance. Start by making the poppy seeds. Beat eggs and sugar at high speed for five minutes. Put the flour into the mixture very carefully with a spatula while continuing to whisk. Put the poppy seeds and gently mix with a fork. The mass must be uniform.
Pour the dough into a greased form covered with parchment paper. Bake the cake for 25 minutes. Remove the product from the oven. Allow it to cool for five minutes before taking it out of shape. Set aside to cool completely.
Similarly, prepare the chocolate layer by adding cocoa along with flour when whipping. Gently lay the nuts and mix with a fork. Bake in the same form and set to cool.
Prepare the dough for the third layer, adding raisins at the final stage. Bake in free form, refrigerate.
Make a cream cake with raisins and nuts. Heat the cream over low heat. Crush a bar of chocolate into pieces and place them in the same pan. Cool completely, then beat at high speed until splendid.
How to collect dessert?
Put poppy seed cake. Place a quarter of the amount of cream on top and evenly distribute it. Then put the chocolate cake on top and add a quarter of the cream, distribute. Place a layer of raisins on top of the chocolate. First make sure that all the cakes lie very evenly on top of each other. Use all remaining cream to cover the cake on all sides. If there will be a lot of it, do not worry - about half will soak into the dough.
How to decorate such a product? Sprinkle it with chocolate chips and pour caramel sauce. Instead of sauce, you can use chocolate ganache. After you finish all the work on the dessert, put it in the refrigerator. It should be soaked for at least six hours, but it is optimal to leave it overnight. So it will become more tender and tasty.
How can I change the recipe?
If desired, the walnuts in the recipe can be replaced with any others - pecans, hazelnuts, almonds and so on. Instead of raisins, you can add dried cranberries or cherries.
You can replace the cream with another, but use only liquid types. Otherwise, the dessert may turn out to be very dry. A feature of this cake is that the cakes should get slightly wet and soft. Therefore, use custard or sour cream, but not curd or butter.