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 Cake "Nutty Tenderness" Recipe
Cake with two types of cakes and mousse cream this cake will appeal to many sweet tooth.
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 Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Sponge cakes:
Protein cakes:
Cream mousse:
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 Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Sponge cakes:
Protein cakes:
Cream mousse:
Instructions
  1. Separate the whites from the yolks.
    Separate the whites from the yolks.
  2. Nuts are ground in a blender into crumbs with the addition of starch.
    Nuts are ground in a blender into crumbs with the addition of starch.
  3. Beat the cooled whites with a pinch of salt in a strong foam with a mixer. Continuing to beat, gradually, one tablespoon at a time, add the sugar. Whisk until a persistent, shiny foam forms that does not fall out of the upside-down bowl. Then gradually add the nut crumbs to the whites and gently mix with a silicone spatula from the bottom up.
    Beat the cooled whites with a pinch of salt in a strong foam with a mixer. Continuing to beat, gradually, one tablespoon at a time, add the sugar. Whisk until a persistent, shiny foam forms that does not fall out of the upside-down bowl. Then gradually add the nut crumbs to the whites and gently mix with a silicone spatula from the bottom up.
  4. Using a round shape with a diameter of 16 cm, draw 2 templates on parchment with a simple pencil. Evenly distribute the protein mass in a thin layer around the circles using a spoon or pastry spatula. Bake the cakes in a preheated 140-150 °C oven until light brown, 18-20 minutes. ( Parchment paper must be of good quality otherwise the cakes will not come off, and it is best to use a silicone Mat)
    Using a round shape with a diameter of 16 cm, draw 2 templates on parchment with a simple pencil. Evenly distribute the protein mass in a thin layer around the circles using a spoon or pastry spatula. Bake the cakes in a preheated 140-150 °C oven until light brown, 18-20 minutes. ( Parchment paper must be of good quality otherwise the cakes will not come off, and it is best to use a silicone Mat)
  5. Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix with a whisk or silicone spatula mass from top to bottom. The dough should be air-filled. We try to keep the dough from falling off.
    Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix with a whisk or silicone spatula mass from top to bottom. The dough should be air-filled. We try to keep the dough from falling off.
  6. Transfer the dough to a baking dish (size 20 by 35), greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick).
    Transfer the dough to a baking dish (size 20 by 35), greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick).
  7. When the biscuit is baked and cool, cut out the cakes with a diameter of 16 cm.
    When the biscuit is baked and cool, cut out the cakes with a diameter of 16 cm.
  8. Prepare the cream mousse: - Mix the yolks, starch, and sugar with a whisk until light.
    Prepare the cream mousse: - Mix the yolks, starch, and sugar with a whisk until light.
  9. Heat the milk to 60 g. and add a thin stream to the yolk mass.
    Heat the milk to 60 g. and add a thin stream to the yolk mass.
  10. Put the mass on a slow fire and constantly stirring bring to a thickening.
    Put the mass on a slow fire and constantly stirring bring to a thickening.
  11. Chilled 33% cream whisk until stable peaks.
    Chilled 33% cream whisk until stable peaks.
  12. Combine the cream with the cooled custard base and enter the diluted gelatin (gelatin I used quickly soluble) mix.
    Combine the cream with the cooled custard base and enter the diluted gelatin (gelatin I used quickly soluble) mix.
  13. Collect the cake in a detachable ring. The bottom of the ring is closed with a film or foil. - First layer of sponge cake + cream mousse. - Second layer protein cake + cream mousse - Third layer of sponge cake + cream mousse. - Fourth layer protein cake + cream mousse The cake is sent to the freezer for 60 minutes.
    Collect the cake in a detachable ring. The bottom of the ring is closed with a film or foil. - First layer of sponge cake + cream mousse. - Second layer protein cake + cream mousse - Third layer of sponge cake + cream mousse. - Fourth layer protein cake + cream mousse The cake is sent to the freezer for 60 minutes.
  14. The finished cake is decorated as desired and served to the table. Before serving, the cake is cooled in the refrigerator.
    The finished cake is decorated as desired and served to the table. Before serving, the cake is cooled in the refrigerator.
  15. Bon appetit.
    Bon appetit.
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