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 Cake "Lemon Nut" Recipe
I want to offer you a delicate cake made from cookies "nuts", baked with a slow cooker, and cream-sour cream, with the addition of nuts and lemon jam. The cake disappears from the table in an instant.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Latvian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
The dough for "nuts":
Cream:
Additionally:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Latvian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
The dough for "nuts":
Cream:
Additionally:
Instructions
  1. In a bowl, mix the eggs, sugar and salt. Whisk with a whisk.
    In a bowl, mix the eggs, sugar and salt. Whisk with a whisk.
  2. Add sour cream and mix.
    Add sour cream and mix.
  3. Add the melted butter and stir.
    Add the melted butter and stir.
  4. Sift flour and soda. Mix well, the dough should turn out like thick sour cream.
    Sift flour and soda. Mix well, the dough should turn out like thick sour cream.
  5. Insert the panels for the "nuts" into the slow cooker. Turn it on, wait until the green indicator lights up and you can cook.
    Insert the panels for the "nuts" into the slow cooker. Turn it on, wait until the green indicator lights up and you can cook.
  6. Fill the bottom cells with about 0.5 teaspoons of dough each.
    Fill the bottom cells with about 0.5 teaspoons of dough each.
  7. Close the slow cooker.
    Close the slow cooker.
  8. Cook for about 2 minutes each serving.
    Cook for about 2 minutes each serving.
  9. When I had half the dough left, I added 2 tsp of cocoa to make chocolate nuts.
    When I had half the dough left, I added 2 tsp of cocoa to make chocolate nuts.
  10. For the cream, whisk the cold cream with a mixer at high speed until stable peaks, add powdered sugar (80 gr.) and whisk again. Next, beat the cooled sour cream with powdered sugar (80 gr.) with a mixer until thickened. If you use sour cream with a fat content of less than 25%, it is better to add a bag of thickener. Mix the whipped cream with sour cream and beat with a mixer at low speed.
    For the cream, whisk the cold cream with a mixer at high speed until stable peaks, add powdered sugar (80 gr.) and whisk again. Next, beat the cooled sour cream with powdered sugar (80 gr.) with a mixer until thickened. If you use sour cream with a fat content of less than 25%, it is better to add a bag of thickener. Mix the whipped cream with sour cream and beat with a mixer at low speed.
  11. Cover a deep bowl with plastic wrap. Put two full tablespoons of cream.
    Cover a deep bowl with plastic wrap. Put two full tablespoons of cream.
  12. Distribute the "shells", put pistachios in them.
    Distribute the "shells", put pistachios in them.
  13. Spread the cream liberally on top.
    Spread the cream liberally on top.
  14. For the next layer, fill a few "shells" with lemon jam. Put them on top of the first layer and carefully spread the cream on top so that the jam remains in the "shells".
    For the next layer, fill a few "shells" with lemon jam. Put them on top of the first layer and carefully spread the cream on top so that the jam remains in the "shells".
  15. The next layer is "walnut shell", cream on top. Put pistachios, jam, walnuts and so on in the next layer.
    The next layer is "walnut shell", cream on top. Put pistachios, jam, walnuts and so on in the next layer.
  16. The very last layer will consist simply of empty "shells", you do not need to lubricate with cream. Cover the top with cling film and refrigerate for at least 4 hours. After the time has elapsed, take out the pie, carefully turn it over on the dish and remove the cling film. Decorate the cake as desired, I decorated it with "shells", nuts and sprinkled with lemon zest.
    The very last layer will consist simply of empty "shells", you do not need to lubricate with cream. Cover the top with cling film and refrigerate for at least 4 hours. After the time has elapsed, take out the pie, carefully turn it over on the dish and remove the cling film. Decorate the cake as desired, I decorated it with "shells", nuts and sprinkled with lemon zest.
  17. The finished pie is served to the table.
    The finished pie is served to the table.
  18. Cut the pie.
    Cut the pie.
  19. And a piece.
    And a piece.
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