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Dessert cake with chocolate cream and fried walnuts

Dessert cake with chocolate cream and fried walnuts


Put the whipped cream on the fire, and when it has heated up, add the diced chocolate, vanilla sugar and a pinch of salt and mix until it melts.

Refrigerate for about 2 hours.

After the whipped cream has cooled, mix it until it thickens and becomes fluffier, add 3 tablespoons of Nutella and mix for a few more seconds to blend.


Beat the eggs with the sugar and salt for 15 minutes at medium speed until it increases its volume 3 times. Add flour, cocoa and baking powder in 3 batches mixing with a spatula and movements from bottom to top. Transfer the preparation to the tray with baking paper and put it in the oven at 180º C, for about 40 minutes or until it passes the toothpick test.

Spread the puff pastry dough and prick it with a fork on the entire surface. Bake it in the baking paper tray until lightly browned.

In a frying pan, brown the coarsely chopped walnuts and mix them so hot with 2 tablespoons of Nutella. Spread the walnuts as evenly as possible on the red sheet of puff pastry and set aside.


Put 2-3 tablespoons of whipped cream over the walnut cream sheet and level. Then place the top and the rest of the cream on top and refrigerate for at least an hour.

Meanwhile, beat the cream with the powdered sugar until it hardens and becomes fluffy.

Take the cake out of the fridge, portion it and decorate each piece with a cream hazelnut, then powder with cocoa.

Cake with Roasted Walnut Cream and Cream

Mix all the ingredients, putting only 750 g of flour at the beginning (the baking soda will be quenched with lemon juice) and knead until the dough comes off. After you have kneaded well and it is still necessary, add a little flour, mix by kneading and depending on what you have obtained, add or not a little more flour, until the dough comes off the hand.

Dough with honey seems more difficult to make, but with a few rules, you can't go wrong, and it's worth the effort.
At first you will get a dough consisting only of crumbs, but as you knead, it binds and softens from the heat of the hand and requires the addition of flour, just a little and one at a time.

The dough obtained is divided into three, from which we will spread sheets, which are baked on the bottom of the tray. In order to work it, it is put in the fridge, wrapped in food foil, for at least 30 minutes.

Meanwhile, cut from the baking paper 3 pieces the size of the bottom of the tray. We spread with the rolling pin a first piece of dough, directly on the baking paper and its dimensions, placed on the work table. Then transfer it with paper all over the bottom of the tray and put it in the hot oven for 7-8 minutes, at the right heat or until it starts to brown on the edges.

Remove the tray, move the sheet of dough with a grill (now the dough is very fragile and fluffy), let it cool, then peel off the paper (after cooling, the dough hardens and becomes brittle). Repeat the operation until we bake the three sheets.

Beat the cream well with a whisk or mixer, then add the powdered sugar and the vanilla sugar and continue beating, until it has melted.
Add the walnuts and mix well. If the cream obtained is too soft, add a little more ground walnuts. It must be able to spread with a spatula over the dough.
Fill two sheets with cream, and over the third put the icing.

Mix the sugar and cocoa, sifted, then add the milk and rub well. You can add a little more milk, depending on the consistency obtained.

Separate the egg whites from the yolks.

In a bowl, whisk the egg whites with a pinch of salt until you get a strong meringue.

Separately, in another bowl, mix the yolks with the sugar and vanilla sugar.

Gradually add the egg white mixture to the yolk mixture, mixing well until smooth.

With a spatula or spoon, incorporate the dry ingredients (walnuts, flour and baking powder) mixed separately beforehand.

Pour the dough obtained in a tray measuring 30 x 35 cm, lined with baking paper.

Place in the preheated oven at 180 ° C for 15-20 minutes or until the top begins to turn slightly golden.

In a saucepan, mix 200 ml of water or milk with three tablespoons of powdered milk and 150 grams of sugar, then put on low heat.

When the mixture boils, put 4-5 tablespoons of flour previously mixed with 1-2 tablespoons of water.

Stir continuously until it begins to thicken, then turn off the heat and set aside to cool.

Mix the butter at room temperature with the ness and cappuccino, then gradually add the chilled milk cream.

Method of preparation

Top with walnuts: Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix continuously until you get a thick, glossy, meringue-like foam. Mix the flour with the baking powder and sift over the egg whites. Incorporate slowly. At the end, add the ground walnuts and incorporate with light movements until smooth. Pour into a 25x35 cm tray lined with baking paper, level and place in a preheated oven at 170 degrees for 25-30 minutes. Remove from the oven, allow to cool slightly then remove the top on a grill and leave to cool.

Vanilla top: The 4 eggs are mixed with a pinch of salt for 2 minutes then add the sugar gradually mixing continuously for 5-6 minutes until it triples in volume and becomes creamy. Add vanilla essence and oil. It mixes easily. At the end, add flour mixed with baking powder. Bake the top in the same tray in which the walnut top was baked, at 170 degrees for about 30-35 minutes. The toothpick test is done. Leave to cool.

Chocolate cream: In a saucepan put the yolks with the sugar, a pinch of salt and milk. Mix everything until the composition becomes creamy and light in color. Then add the starch and mix until well incorporated. Put the pan on the steam bath and stir continuously for 6-7 minutes until it starts to thicken. Remove from the steam and add the chopped dark chocolate. Mix well then add the rum essence. Leave to cool.

The butter at room temperature mix well then add the chocolate cream gradually, mixing well for homogenization. It is set aside.

Assembling the cake: Because the vanilla top came out quite high, I cut it in half horizontally.

Place a vanilla top on a plate, grease half of the chocolate cream with butter, place the top with walnuts, grease with the rest of the cream then place the second vanilla top.

Prepare the chocolate icing and pour it over the cake. Level quickly then leave to cool. Sprinkle the candies on top for decoration.

Alcazar cake

A cake with meringue and walnut leaves, fine cream and chocolate icing. In my opinion it is the perfect cake.

Inspirational recipe, Miremirc . If you try the recipe Alcazar Cakes, I look forward to seeing you again and telling me how much you enjoyed it.

  • 9 egg whites
  • 9 tablespoons sugar
  • 18 tablespoons ground walnuts
  • 3 tablespoons grated flour
  • 3 teaspoons vanilla essence
  • a pinch of salt
  • 9 yolks
  • 9 tablespoons sugar
  • 300g butter (at room temperature)
  • 4-5 tablespoons milk
  • a vial of vanilla essence
  • 3 tablespoons lemon juice
  • 3 tablespoons cocoa
  • 150 g chocolate 50% cocoa
  • 50 g butter
  • 4 tablespoons milk

Method of preparation
It was:

Divide the ingredients into three equal parts.
Mix the foam three egg whites with a little salt, then add three tablespoons of sugar in turn and mix well after each one until it dissolves. We will get a strong and glossy meringue. Using a spatula, add 6 tablespoons of ground walnuts in a row, a tablespoon of grated flour, and at the end add a teaspoon of vanilla essence. Spread the mixture in a tray (24x24cm) lined with baking paper. Put the pan in the preheated oven on medium heat - 180 & # 176C for about 15-20 minutes or until the top is lightly browned. We repeat twice more. When the sheets cool, we peel them after the baking paper, passing a knife under them with the blade.
Mix (I used the goal) the yolks with the sugar, then add the milk. Boil the mixture on a very low heat or on a steam bath for about 10 minutes or until it thickens. When ready, let the cream cool, then add the vanilla essence. Mix the foam butter. Incorporate in it a tablespoon of chilled cream and a little lemon juice and mix well each time. Divide the cream into two equal parts, and add the cocoa in one.
Put the ingredients in a double-bottomed saucepan, over low heat and mix with a whisk until smooth.
Place the first sheet on a plate and grease it with yellow cream. We put the second sheet, press it a little with the palms and spread the brown cream. Pour the slightly warm icing over the third sheet. Before being portioned, the cake must be refrigerated for 2-3 hours. It is delicious and spicy.
Below I have attached some photos from the preparation.
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Here you will find other recipes with SWEETS.

Walnut and ness cake

Step 1. Separate the egg whites and beat with 120 grams of powdered sugar.

Step 2. After it becomes foam, add 150 grams of ground walnuts.

Step 3. Beat the yolks separately with a pinch of salt and then add to the egg white foam.

Step 4. Mix lightly with a whisk until smooth, then add flour, baking powder and vanilla sugar.

Step 5. Pour the composition into a tray measuring 28 cmx 18 cm, in which a baking sheet was placed and put in the oven at 180 degrees for about 30 minutes.

Step 6. Remove from the oven and leave to cool for 1-2 hours.

Cream preparation: Step 7. The butter at room temperature is mixed with 130 g of powdered sugar. Separately, 2 egg yolks are placed in a steam bath together with 20 g of powdered sugar, mixed for 2-3 minutes and then added over the butter together with the butter and the remaining 50 grams of walnuts.

Step 8. Spread the cream over the cooled top and decorate with melted or grated chocolate.

Step 9. We wish you good appetite and increase your cooking recipe for walnut and ness cake.

How to prepare raffaello cake with vanilla cream:

Prepare first cream.

In a bowl, mix the egg yolks with the sugar until the sugar melts.

Put the mixture in a saucepan, on the fire, and add about 300 ml of milk.

Separately, mix 100 ml of cold milk with vanilla pudding powder.

When the mixture with the milk from the pan reaches the boiling point, add the vanilla pudding mixed with the 100 ml of milk.

Boil the composition until it begins to thicken.

When the cream begins to thicken, remove from the heat and cover with plastic wrap directly on the surface to prevent peeling.

Set aside to cool, then gradually add the butter or margarine.

Stir until you get a fine cream.

Walnut dough.

Mix the egg whites with the sugar until you get a strong meringue.

Incorporate the walnut cake and chopped previously mixed with flour and baking powder.

Instead of roasted and chopped walnuts you can use hazelnuts or almonds.

Mix with a spatula, with wide movements, to obtain a composition as airy as possible.

Pour the dough obtained into a shape measuring 24 x 34 cm lined with baking paper.

Place the tray in the preheated oven at 180 ° C for about 15 minutes.

In the meantime, prepare coconut countertop, just like the walnut one, only you will put coconut instead of walnut.

Place the top with walnuts and spread half of the vanilla cream evenly over it.

Put the coconut top and spread the rest of the cream.

Garnish prajitura raffaello with coconut or white chocolate.

Cream Parliament Cake

1. Put hot cream over the pieces of dark chocolate. Leave for 2-3 minutes and mix well.

2. Allow to cool and then place over the counter and level.

3. Pass the biscuits through the coffee and rum essence mixture and place them over the cream layer and then put the cake in the fridge while we take care of the second layer of cream.

Parliament Cake The second layer of cream
1. Put eggs in a bowl with sugar and water, then mix together for 2-3 minutes.

2. Put the bowl on top of a pan with water and leave them to thicken, stirring constantly with a fork.

Simple and delicious cake with walnut and chocolate flavor

This cake, besides being delicious and very, very popular, will not take you too long. It will only take 30 minutes.

Countertop ingredients:

  • 6 egg whites
  • 250 g sugar
  • 250 g ground nuts
  • 2 tablespoons flour + 2 tablespoons cocoa

Cream ingredients:

  • 6 egg yolks
  • 2 tablespoons milk
  • 140 g sugar
  • 50 g white chocolate
  • 150 g margarine

Ingredients for topping:

Countertop preparation method:

We will start by beating the egg whites, until they turn into foam in a bowl. We will add the sugar, gradually. Separately mix the ground walnuts with flour and cocoa. These will also be added, gradually, to the composition in the bowl.

In the meantime we will choose a tray (20 x 30 cm), which we cover with baking paper.

Add the composition from the bowl to the prepared tray.

We will preheat the oven to 180 degrees and place the tray in it. After removing from the oven, it will be left to cool.

How to prepare cream:

We will mix with the mixer, the yolks, the sugar and the milk in a pan.

We will make the bain marie cream (on steam) not directly on the stove. When it gets a thickened texture, the cream will be ready.

Remove the cream from the hot water on the stove and add the chocolate, stirring constantly until it melts.

We will let the cream cool a little, and at the end we add margarine.

Toping preparation method:

And this as a cream will be made in a bain marie.

We will start by breaking the chocolate into pieces. These will be put in a pan together with the oil.

We will stir continuously until the chocolate melts and it starts to bubble. Let the icing cool.

How to prepare the cake:

We will take the countertop, already cold and we will spread the delicious cream over it. Above the cream layer we will add the topping. Add the crushed walnuts over the topping. Here we can add something else if we want (almonds, hazelnuts).

Before tasting this wonderful recipe, we will place the cake in the fridge for a while.

Spread the cream evenly over the chocolate and spread the whipped cream mixed with the coffee evenly over the cream. Decorate the cake with chocolate. This pine was discovered by Ani. Discover (and save!) Pins on Pinterest! An extraordinary cake that you have to try at least once.

This cake with chocolate mousse and coffee is very. Mix the mascarpone cream cheese with the white chocolate cream and the dissolved coffee.