The recipe for walnut-lemon cakes is ideal for tea on a cold autumn evening. If you characterize the cake with a couple of words - quickly disappears. The first piece you eat to try what it is, and what it looks like. The next two are spent trying to figure out which layer you like best and why. Then you realize that you like all of them. These cakes with their rich nutty-citrus taste will raise even the most dull, 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 protruded and it was easy to lift it when the baking is ready. The size of the form is 20x25 cm.
- Prepare the first layer-nut base. Grind walnuts in a blender.
- Beat the butter at room temperature with the sugar.
- Mix the chopped walnuts, lemon zest and flour.
- In a mixture of walnuts, lemon zest and flour, add the beaten butter with sugar. Mix well.
- Separate the egg yolks from the egg whites. Whisk egg whites with salt until frothy.
- Gradually add the icing sugar and whisk until stiff peaks.
- Add the beaten egg whites to the nut mixture. Mix well.
- Put the dough in the prepared form and bake for 15 minutes.
- While the first layer is baked, prepare the second. Grate the zest of one lemon, and squeeze the lemon juice. We will need 1 tbsp. Beat the egg yolks with powdered sugar. The mass should increase in volume.
- In the finished mass, add the lemon zest and 1 tbsp flour. Beat again. Pour the lemon juice and whisk for another minute.
- About this time the first nut layer was browned. Remove it from the oven.
- And pour on top of the baked walnut cake, the mass of the second lemon layer. Bake for another 10-15 minutes.
- Let the dessert cool in the mold, gently pull it out by pulling on the paper.
- Prepare a chocolate ganache. Heat the cream in a small saucepan. When the cream just starts to boil around the edges, remove from heat and pour over the crushed chocolate. Let stand for one minute, then stir until smooth.
- Pour the chocolate ganache over the dessert surface. Let it harden.
- Cut into cakes with a sharp knife. From top to decorate the cakes as desired. Bon appetit!
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