Walnut Cake with Caramel Cream and Currants Recipe
Well, what is a New Year without a cake? On the eve of the holiday, I offer you a recipe for a delicate and very tasty nut cake with currants and caramel cream. Of course, I’ll have to tinker, but it’s worth it…
Servings
1
Cook Time
180minutes
Servings
1
Cook Time
180minutes
Ingredients
Sponge cakes:
Sponge cake with currants:
Nut cakes:
Cream:
Instructions
  1. Let’s start with the preparation of nut cakes. Whisk the whites with powdered sugar into a stable and thick mass using a whisk.
  2. Chop the nuts into crumbs and mix with starch.
  3. Then we put the proteins in a bowl and gently mix them with nuts and starch with a spatula.
  4. On a piece of parchment, draw a circle of the desired diameter. Transfer the protein-nut mass into a pastry bag and form a cake on a parchment greased with vegetable oil. The resulting mass should be divided into 2 cakes. Bake the pie at 150 degrees for 20 minutes. Then we do not cool the cake much and remove the parchment. We do the same with the second cake.
  5. For sponge cakes, it is necessary to separate the yolks from the proteins. Add water and 65 g of powdered sugar to the yolks, beat into a foam. Whisk the whites separately with the remaining powdered sugar. Gently combine the two egg masses.
  6. Sift flour, starch and soda into one bowl. Gently combine with the egg mass and mix with a spatula. Divide the dough in half.
  7. Bake the cakes in a greased form at 180 degrees for 10-15 minutes. Cool the cakes and remove them from the mold. My figure is 22 cm.
  8. For a currant sponge cake, whisk eggs with powdered sugar into a fluffy light mass, then sift flour, soda and starch. Add to the egg mixture and mix gently. Add the pre-thawed currant berries to the dough. Bake in the same way as the previous sponge cakes.
  9. Walnuts fry in a frying pan, and then grind into not very fine crumbs.
  10. For the cream, take soft butter, whisk it until fluffy, then start adding boiled condensed milk and vanilla in parts. The cream turns out to be very lush, beautiful caramel color.
  11. Before assembling the cake, with the help of a pastry ring, it is necessary to trim the edges on all cakes so that they are the same. Put the trimmings and 1/4 of the roasted nuts in a blender and grind into a homogeneous crumb. We’ll sprinkle them on the pie.
  12. Let’s start collecting the cake. First, take a sponge cake and smear it with cream.
  13. Sprinkle liberally with roasted nuts on top.
  14. Then lay out the nut cake and smear with cream. This is followed by a currant pie, then a nut pie and the last sponge cake. All the cakes are liberally smeared with cream, sprinkle with sponge cake and nuts. Top the cake with cream on all sides.
  15. Sprinkle the finished cake with crumbs and leave to soak for 3 hours at room temperature. Then we put the pie in the refrigerator. You can make a cake at your discretion. I decorated it with sugar cranberries and blueberries. In summer, of course, it would be more appropriate to decorate with currant berries.
  16. Have a nice New Year’s Eve!
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