Separate the egg whites from the two eggs.
We put the egg whites in a bowl and mix the foam.
Let go of the two yolks over.
Gradually add the sugar, then the oil and water.
Add the baking powder, vanilla extract, walnuts, and finally the flour.
We incorporate all the ingredients well.
Grease a rectangular tray with margarine and put baking paper.
Pour the top composition into the tray and place it in the hot oven at the right temperature.
When the top is baked (we do the toothpick test), take it out of the oven and leave it to cool.
Mix the yolks until they become foam with the sugar.
Add flour, then a little milk.
Put the powdered sugar and mix until it becomes like a thicker cream.
Put the rest of the milk in a saucepan.
When the milk starts to boil, turn on the heat and pour the composition prepared above.
Mix well and let it boil until it becomes like a pudding.
When it is ready, remove it from the heat, cover it with foil and let it cool.
When it is well cooled, add the vanilla extract, grated lemon peel and whipped cream.
Spin lightly with a wooden spoon.
Prepare the syrup from plain water and vanilla powdered sugar, mixing the two until the powdered sugar melts completely.
We syrup the cold top.
We put the cream over it, and with a palette we spread it on the entire surface of the countertop.
Sprinkle ground walnuts on top.
Let it cool, then serve!
Walnut cream boiled in milk (with butter) old recipe
Walnut cream boiled in milk (with butter) old recipe. How to make walnut cream for cake, cakes or cookies? A fine and creamy cream, without eggs, fragrant and very tasty. A recipe from my grandmother's time.
I did this walnut cream boiled (scalded) in milk and frothed with butter for Walnut cake (recipe here). It's something of a dream! It can be left only with the aroma of walnut and vanilla or it can be flavored with a little real rum.
I did the same with her Cake or Operetta Cake with 3 creams: chocolate, chestnuts and walnuts & # 8211 see here.
Walnut cream is made according to an old recipe. The walnut cake is famous both in the confectioneries in Vienna (Nusstorte) and in Prague or Budapest. The recipe reached our Austro-Hungarian chain (through the 19th century). Walnut cakes were once considered a luxury because walnuts were extremely expensive and rare. Nowadays we find nuts at our discretion both in markets and supermarkets and we no longer have this problem.
This cream is NO EGGS, being indicated for those allergic to them. The color of the walnut cream is influenced by the variety of nuts used, some being more blond, others more red. In any case, the aroma of the walnut kernel is intensified by light frying in the pan, before grinding.
Vanilla and a pinch of salt should not be missing from this cream!
The preparation method is a simple one, does not require much effort or special techniques. I leave the quantities for approx. 1.3 kg of walnut cream, enough for a large cake of 26-28 cm or to fill 4-5 tender sheets. See at the end of the recipe what you can use this walnut cream for.
Coconut cake with vanilla cream
It's a recipe from my recipe book, which I really like and, in addition, it looks good.
For a tray of about 20 * 30 cm, we need of the following:
For cocoa leaves:
- 150g butter at room temperature
- 100g powdered sugar
- 250g flour
- a tablespoon of cocoa
- 5g baking powder (half sachet)
- 2-3 tablespoons of milk
For coconut countertop:
For vanilla cream:
- 6 yolks
- 3 tablespoons flour
- 200g caster sugar
- 300ml milk
- 250g butter (82% fat) at room temperature
- a tablespoon of vanilla extract
How I did it:
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I heated the oven to medium heat (180ºC).
For cocoa leaves, I sifted the flour, cocoa, baking powder and powdered sugar, I added the diced soft butter and 2 tablespoons of milk and I kneaded a little by hand until the dough was bound. (If necessary, add a little more milk). I wrapped the dough in foil and left it in the fridge for 30 minutes. Then I spread with the rolling pin a sheet of half the amount of dough, which I put in the tray. I repaired it where it broke and set the tray aside.
For coconut countertop, I beat the egg whites hard foam, I gradually added the sugar and I continued mixing until I obtained a hard and shiny foam. I added the grated coconut and lightly incorporated with a spatula. Then I spread the composition over the sheet in the tray.
I spread the second sheet with the twister and put it in the tray over the coconut top. To make it easier for me to transfer the sheet to the tray, I cut it in half. It broke again, but I fixed it. Anyway, we put cream on it and it can't be seen. Bake for 30 minutes over medium heat.
It is quite difficult to put the second sheet over the coconut countertop. Whoever wants can make a single thicker sheet, over which he puts the coconut top.
For vanilla cream, I heated the milk to boiling point. In a saucepan, I mixed the yolks with the sugar, added the flour and incorporated it, then, while mixing, I added the milk in a thin thread. I transferred the pan to the heat and stirred continuously until it started to boil and the cream thickened. I put it to cool, stirring from time to time so as not to make a mess. I then added the vanilla extract.
Separately I mixed the soft butter until it became frothy, then I gradually added the cream to the butter. The cream obtained was distributed over the baked and cooled countertop. (I used a cake frame this time to reduce as much as possible the losses from the edges of the cake. The frame is not mandatory. In fact, according to the recipe, the top remains in the tray, and after it cools, put the cream over But I don't like to leave the countertop in the tray because it seems to catch a metallic taste. Each with its own pussy.
Over the cream, the easiest way is to grate the chocolate.
I chose to make a chocolate glaze this time (for the look), although it's harder to cut afterwards. I melted the chocolate together with the oil on steam, then I distributed it over the well-cooled cream. I sprinkled coconut over the icing.
To cut the cake, I used a knife heated in hot water and wiped each time with a napkin.
Vanilla cream and chocolate cake & # 8211 a fine and delicate dessert
My son loves cakes with vanilla cream and chocolate. When I first prepared this recipe, he sat down quietly at the table and waited for his portion. He immediately ate all the cake I put in front of him.
- 4 eggs, 4 tablespoons sugar
- 6 tablespoons flour, 2 tablespoons cocoa
- 1 sachet of baking powder
- 100 ml milk, 50 ml oil
Ingredients for vanilla cream:
Ingredients for chocolate cream:
Method of preparation:
For starters we will prepare the countertop. Separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a firm foam, then add the yolks, one by one, and mix.
Add the oil, then the milk and mix. At the end, add the flour with the baking powder and cocoa and mix everything with a whisk.
Pour the dough obtained in a rectangular tray (30 x 20 cm) lined with baking paper. Bake the dough for 15 minutes at a temperature of 200 degrees.
Let the countertop bake, then take it out of the oven and let it cool. Drill the worktop evenly and remove the excess.Now we can make vanilla pudding. Mix the pudding powder with the sugar and 200 ml of milk. We boil the rest of the milk. When it starts to boil, add the vanilla pudding and mix until it thickens.
Add the margarine to the pudding and stir until it melts. Pour the pudding over the baked and drilled top. Let the vanilla pudding harden a little.Meanwhile, we prepare the chocolate pudding. Mix the pudding powder with the sugar and 200 ml of milk. Bring the remaining milk to a boil. When it starts to boil, pour the pudding into the milk and mix until it thickens. Add margarine and mix until melted.
Pour the chocolate pudding over the vanilla pudding. We crumbled the top that we sauce from the holes and sprinkled it over the chocolate pudding.
Let the cake cool, then put it in the fridge for a few hours. We cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!
Cake with vanilla cream and walnuts with burnt sugar!
- Servings: 16 People
- Preparation Time: 30
- Cooking Time: 60
- Calories: 254
- Difficulty: Medium
Vanilla and walnut and burnt sugar cake is a cake loved by my family, because it is a fragrant cake and perfect for the holidays.
- 6 egg whites
- 6 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons ground walnuts
- 1 teaspoon baking powder
- 1 vanilla sugar
- 6 yolks
- 3 tablespoons sugar
- 3 tablespoons starch
- 400 ml of milk
- 100 g whipped cream
- vanilla essence
- For decoration:
- 50 g dark chocolate
Walnut and sour cream cake
Cake with walnut and cream and lemon cream, garnished with chocolate or whipped cream
Scented almonds with walnuts
Almond nuts with vanilla essence, ground cinnamon and grated lemon peel
Cozonac with walnuts and almonds
Cake recipe with walnut filling, almonds and chocolate flakes
Puff pastry, stuffed with walnut kernels, given in hot sugar and glucose syrup
Strudel stuffed with walnut kernels mixed with milk, eggs, sugar, breadcrumbs and raisins.
Method of preparation
Dough - Butter kept at room temperature, along with sugar and salt, mix the foam well until the sugar melts.
Add the egg, the oil little by little, as well as the milk and mix. Add the lemon peel.
Sift the flour and mix it with the baking powder, then add it spoon by spoon to the other composition.
Knead a little to homogenize all the ingredients, cover the dough and let it rest at room temperature, until we prepare the other components.
We make the filling: we clean the apples and put them on the large grater, we put them on the fire together with the sugar, the vanilla sugar and the cinnamon until it leaves a little juice.
Allow to cool, then add the semolina and mix.
We mix the roasted walnut with cinnamon.
Prepare the vanilla cream - mix the yolks with the sugar and a little salt until they turn white and add the warm milk mixed with the starch. Put everything on low heat, stirring constantly until it thickens.
Take the cream off the heat, add the vanilla essence and butter, mix, and let it cool, covered, not crust.
We divide the dough into two parts: a smaller one and a larger one.
From the small one we make a round part, like the bottom of a detachable cake form (26 cm) and we spread the other one in length, thin of 2-3 mm, on which we sprinkle the roasted walnut mixed with cinnamon and pour with maple syrup or honey if you don't have syrup.
Then roll the dough and cut it into slices a finger thick.
On the bottom of the detachable form we put a sheet of baking paper greased with a little butter, which will stop the flow of the juice left by apples or honey.
Place the small round sheet and place a slice of walnut roll on the side walls, as shown in the picture.
Pour 1/2 of the apple filling, over it the vanilla cream from which we leave aside a little for garnish, then pour the other 1/2 of the apple filling.
On top we place the remaining rollers, lying this time.
In the oven preheated to 180 degrees, place the cake for about 40 minutes.
After 25 minutes, take out the cake and grease it with the yolk mixed with the milk, put it back in the oven.
After it is baked, we let it cool completely in the form, then we decorate it with the remaining cream and we can portion it.
Do not try if it is baked, with the toothpick, because it has no dough in the middle.
Tasty cake with walnut top and lemon cream
Both fit into this nut and coffee cake recipe. If you want, you can add a little chocolate in the cream. That's how we grew up, with these goodies in the house. In my version, rum also appears and in Diana's version, cocoa appears (both in sheets and in cream). So, sumegi recipe and chiar & rdquo. Soft countertop, flavored with nuts, fine cream and particularly tasty with ness. A simple but delicious recipe! Countertop ingredients: size.
Fresh leaves with walnut, caramel cream and decoration with. Homemade apple pie with sheets. Homemade cakes dorobanti140.
Meringue recipe - chocolate and walnut cookies. The same is done with white cream. OANA homemade cake with walnuts and caramel. The next day, grind the almonds in a walnut grinder.
Drying and grinding will result in 100 g of almonds. Spread some of the cream over the sheet of dough and repeat the procedure for. As I expected, it is a very good, fragrant and tasty homemade cake.