The recipe for nut-lemon cakes is perfect for tea on a cold autumn evening. If you characterize the cake with a couple of words, it quickly disappears. The first piece you eat is to try what it is and what it looks like. You'll spend the next two hours figuring out which layer you like the most and why. Then you realize that you like them all. These cakes with their rich nutty-citrus flavor will lift even the most depressing autumn mood.
| Cook Time | 60 minutes |
| Servings |
Ingredients
Nut layer:
- 115 gram Butter
- 50 gram Sugar powder
- 50 gram Flour wheat / Flour
- 100 gram Walnuts
- 1 pinch Salt
- Lemon zest to taste
- 3 pieces Egg white
- 50 gram Sugar
Lemon layer:
- 3 pieces Egg yolk
- 60 gram Sugar powder
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 1 tablespoon Flour wheat / Flour
Chocolate ganache:
- 120 gram Milk chocolate with nuts
- 80 ml Cream (33%)
Ingredients
Nut layer:
Lemon layer:
Chocolate ganache:
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Instructions
- Preheat the oven to 180 degrees. Cover the baking dish with baking paper so that the edges of the paper protrude and it is easy to lift it when the baking is ready. The size of the form is 20x25 cm.
- Prepare the first layer - a nut base. Chop the walnuts in a blender.
- Beat butter at room temperature with sugar.
- Mix the chopped walnuts, lemon zest and flour.
- Add the butter beaten with sugar to the mixture of walnuts, lemon zest and flour. Mix well.
- Separate the egg yolks from the egg whites. Whisk the egg whites with salt until frothy.
- Gradually add powdered sugar and whisk until stiff peaks form.
- Add the beaten egg whites to the nut mixture. Mix well.
- Put the dough into the prepared pan and bake for 15 minutes.
- While the first layer is baking, prepare the second one. Grate the zest of one lemon and squeeze out the lemon juice. We will need 1 tbsp. l. Whisk the egg yolks with powdered sugar. The mass should increase in volume.
- Add lemon zest and 1 tbsp flour to the finished mass. Whisk again. Pour in the lemon juice and whisk for another minute.
- Around this time, the first nut layer was browned. Take it out of the oven.
- And pour the mass of the second lemon layer over the baked nut cake. Bake for another 10-15 minutes.
- Allow the dessert to cool in the mold, carefully remove it by pulling on the paper.
- Prepare a chocolate ganache. Heat the cream in a small saucepan. When the cream just starts to boil at the edges, remove from the heat and pour over the crushed chocolate. Let stand for one minute, then stir until smooth.
- Pour the surface of the dessert with chocolate ganache. Let it freeze.
- Cut into cakes with a sharp knife. Decorate the cakes on top as desired. Enjoy your meal!
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