Dessert cake with walnuts and vanilla cream

Dessert cake with walnuts and vanilla cream

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Countertop: I used a cake form lined with baking paper with a diameter of 28 cm. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until you get a hard foam, add the sugar and continue to mix until you get a hard meringue. Incorporate the yolks with slow movements from bottom to top, do the same with walnuts and flour. Pour the mixture into a cake and shape into a preheated oven at 180 degrees C, it is ready when it passes the toothpick test. Leave it to cool, it is good to bake it the day before, the next day it is better cut.

Syrup: Caramelize the sugar, then pour water, carefully and bring to a boil until the caramelized sugar melts. Remove from the heat and add the rum essence and allow to cool well.

Cream. Put the contents of the cream envelopes in the bowl of the robot, add the powdered sugar, milk and soft butter and mix approx. 6 minutes until we get a frothy cream. We stop 5 tablespoons of cream and color with green dye. Color 2 more tablespoons of cream in red.

Assembly: I cut the top into 3 parts. I placed the first part on the plate and I syruped it well, I spread a part of the cream over which I put the second part of the countertop, I syruped it well, I spread the cream and I placed the last part of the countertop, well syruped. I put the rest of the cream on top. I covered the edges of the cake with green cream and then decorated it after inspiration