Cake "Nut": recipe, cooking procedure, baking time

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cake "Nut" certainly deserves attention. As a rule, many immediately imagine "Esterhazy" when it comes to a nutty dessert. However, there are a lot of such delicacies. 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 kind of treats of this type can be prepared at home?

Hungarian walnut cake

In the classic version, this delicacy is prepared with ground walnuts and nut flour. However, it is better to add some wheat flour to the dough. What else is different about this "Nut" cake? A real Hungarian dessert should consist of three thin layers.

Some recipes sometimes tell you to toast the walnuts before chopping. However, this recommendation is only good for almonds and hazelnuts, and walnuts are best not exposed to high temperatures. This is due to the factthat they contain a lot of fat, which can oxidize and start to emit an unpleasant odor. They should only be crushed.

For this walnut cake recipe you will need:

• 6 egg yolks;
• 6 l. Art. sugar;
• 8 l. Art. shelled 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. shelled walnuts;
• a cup of uns alted butter, at room temperature.

How to make this dessert?

Preheat the oven to 180°C in advance. Coat the bottom and sides of three round molds with oil. Line them with parchment paper. Use cooking spray to apply some oil on top of the paper.

Beat egg yolks with sugar for 4-5 minutes until fluffy. Gradually add ground walnuts, breadcrumbs and flour while continuing to beat.

In a separate bowl, beat the egg whites until very stiff peaks form. Gradually and very carefully add them to the batter.

Divide the dough between the molds. Bake in a preheated oven until a match inserted in the middle of the product comes out dry. Let the cakes cool in the tins, then remove the parchment paper from them.

While they are cooling, make cream for the Nut cake. To do this, place milk, sugar and nuts in a saucepan. Bring to a boil and reducethe fire. Simmer until mixture is reduced by half.

Set aside to allow mixture to cool. Place it in the refrigerator to cool completely. Beat uns alted butter until very fluffy. Gradually add the milk-nut mixture to it, continuing to beat. You should get a light homogeneous mass. Place the cream in the refrigerator for 15 minutes.

Place the first cake on a serving platter and cover with a layer of cream. Repeat the same with the rest of the layers. Sprinkle walnuts on top for garnish. Place the finished "Nut" cake in the refrigerator for an hour, then serve.

Cake "Lady's Caprice"

As noted above, there are many nut desserts. This delicacy is called "Lady's 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 delicate cream. To prepare it, you will need the following.

For the test:

• 7 eggs;
• 2 ½ cups flour, sifted;
• one and a half cups of sugar;
• one and a half glasses of sour cream;
• 1 l. Art. corn or potato starch;
• 2 l. h. baking soda;
• 1 ¼ l. h. baking powder;
• 2 l. Art. vinegar;
• 1 l. Art. vanilla extract;
• half a cup of poppy;
• half a cup of chopped walnuts;
• half a cup soaked and chopped dried apricots (raisins can be substituted);
• one and a half cups of corn syrup.

For cream:

• 2 l. Art. uns alted butter, at room temperature;
• 2 cups sour cream;
• 2 l. Art. sugar;
• half a cup of condensed milk;
• 1 l. h. vanilla extract.

Preparing a three-layer cake

Preheat the oven to 190 degrees in advance. Line with parchment paper and grease three equal-sized baking dishes.

Using a food processor or mixer, beat the eggs and sugar until fluffy. In a small bowl, mix baking soda and vinegar. Add sour cream, vanilla, baking powder and baking soda 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 to one serving, walnuts to the second, and dried apricots to the third. Stir each piece of dough so that the filling is evenly distributed. Pour it into molds.

Bake 2 cakes at once for 15-20 minutes. Put the third layer to bake next. Let the cakes cool completely.

Make cream at this time. Beat butter and sugar until fluffy with a mixer. Add condensed milk, vanilla and sour cream. Beat on high speed until all ingredients are well combined.

Then grease the first cakesyrup, 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. Refrigerate finished product for at least 6 hours or overnight.

Another version of cream

You can also use cottage cheese cream for this poppy seed and walnut cake recipe. It requires:

• 200 grams of uns alted butter, at room temperature;
• 250 grams of cream cheese;
• 2 cans of boiled condensed milk;
• 2 l. Art. cognac, brandy or amaretto, optional.

Beat butter with cream cheese. Add boiled condensed milk and flavoring, continue beating until smooth.

Chocolate Nut 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 to keep as many air bubbles as possible in the dough. For best results, it's best to leave the finished dessert in the refrigerator overnight to set well. You will need the following ingredients to make this Hazelnut Chocolate Cake recipe.

For the test:

• 200 grams of uns alted butter;
• 3 dark chocolate bars (each 100 grams);
• 1 bar of milk chocolate (100 grams);
• 4 eggs;
• 200 grams brown sugar;
• 150 grams self-risingflour;
• 3 bags of pecans (80 grams each) or 200 grams of walnuts;
• 125 ml cream.

For decoration:

• chocolate icing;
• chocolate drops or chips.

Cooking dessert

This Chocolate Hazelnut Cake is made as follows. Cut the butter into cubes. Whisk the eggs. Break the nuts into small pieces (keep 12 to decorate the cake). Preheat oven to 175°C.

Place the chopped butter in a small heavy-bottomed saucepan and heat over low heat. Break all 2 bittersweet and 1 milk chocolate bars into pieces. Put them in a saucepan with the oil and stir constantly until they are completely dissolved. Remove the pot from the heat and let the chocolate mixture cool down.

Place the beaten eggs in a bowl and add brown sugar and half a teaspoon of s alt. Mix with cooled chocolate mass. Then add the sifted flour, stir vigorously to keep air bubbles. Add crushed nuts and mix thoroughly.

Pour the finished dough into a greased mold. Place on the middle rack of the preheated oven 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 a heavy-bottomed saucepan on the stove at minimum heat, pour in the cream and put the dark chocolate broken into pieces. Let it melt and mixwith cream. Let cool slightly and spread in a thick, even layer over the cake. Garnish with nuts and chocolate drops. Place the dessert in the refrigerator to harden the coating.

Royal Cake

This cake is similar to Lady's Caprice, but the layers have different fillings. 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 bottom layer:

• 3 large eggs;
• half a cup of granulated sugar;
• 1 l. h. baking powder;
• ¾ cup all-purpose flour;
• a third cup of poppy seeds.

Mid layer:

• 3 large eggs;
• half a cup of granulated sugar;
• 1 l. h. baking powder;
• ¾ cup all-purpose flour;
• a quarter cup of cocoa;
• a third cup of shelled walnuts.

For the top layer:

• 3 large eggs;
• half a cup of granulated sugar;
• 1 l. h. baking powder;
• ¾ cup all-purpose flour;
• ¾ cup raisins.

For cream:

• 400ml heavy cream;
• milk chocolate bar.

How to make a three-layer cake with nuts: a recipe with a photo

Preheat the oven to 180 degrees in advance. Start by preparing the poppy layer. Beat the eggs and sugar on high speed for five minutes. Very gently fold the flour into the mixture with a spatula while continuing to beat. Put the poppy seeds and mix gently with a fork. The mass must behomogeneous.

Pour the batter into an oiled mold lined with parchment paper. Bake the crust for 25 minutes. Take the product out of the oven. Let it cool for five minutes before taking it out of the mold. Set aside to cool completely.

Prepare the chocolate layer in the same way, adding the cocoa along with the flour while beating. Gently add nuts and mix with a fork. Bake in the same way and leave to cool.

Prepare the dough for the third layer by adding raisins at the final stage. Bake in loose form, refrigerate.

Create the cream for the raisin and hazelnut cake. Heat cream over low heat. Crush the chocolate bar into pieces and place them in the same pan. Cool completely, then beat on high speed until fluffy.

How to assemble dessert?

Put the poppy seed cake. Place a quarter of the amount of cream on top and spread it evenly. Then put the chocolate cake on top and add a quarter of the cream, distribute. Place the raisin layer on top of the chocolate layer. First, make sure that all the cakes are very evenly on top of each other. Use all remaining cream to cover the cake on all sides. If there is a lot of it, do not worry - about half will be absorbed into the dough.

How to decorate such a product? Sprinkle with chocolate chips and top with caramel sauce. Instead of sauce, you can use chocolate ganache. After you finish all the work on the dessert, put it in the refrigerator. Heshould 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 by any other - 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 become soft. Therefore, use custard or sour cream, but not cottage cheese or butter.