Mix the egg whites with a pinch of salt. Add the sugar and vanilla sugar spoon by spoon and mix until it becomes a hard and shiny meringue. Sift the flour and add it to the egg whites, stirring gently from top to bottom with a spatula.
Add the ground walnuts and divide the composition into 3. Line a tray (35/25 cm) with baking paper and bake each sheet in the preheated oven for 12-15 minutes or until lightly browned.
Leave the sheets to cool then carefully peel off the baking paper.
In a saucepan put the yolks mixed with sugar, starch, milk and jam. Put the mixture on low heat, stirring constantly until it becomes thick. Mix the butter butter then add a tablespoon by tablespoon of the completely cooled apricot cream and mix until it becomes a fluffy cream.
Put the first sheet on a tray then add 1/3 of the cream. Do the same with the other sheets, taking care that the last sheet is smeared with cream. Let the cake cool until the cream hardens. Melt the chocolate with the whipped cream and the Amaretto liqueur and let it cool a bit.
Glaze the cake with chocolate and leave it to cool for at least 8 hours (ideally overnight)
Apricot jam and sour cream cake
Apricot and sour cream cake, flavored with lemon peel and vanilla sugar
Chocolate cake with rum and nes
Cake - chocolate fantasy made with sweet milk, rum and instant coffee (nes)
Pumpkin and apple cake
Pumpkin and apple cake with flavored filling with ground cinnamon and vanilla powdered sugar
Nusseckchen - Viennese cake with walnuts
Cream - 2 tablespoons jam (apricots, raspberries, strawberries), 100 g butter, 100 g sugar, vanilla, 2 tablespoons water, 100 g nuts, 100 g raisins, 100 g ground pistachios (without salt), 100 g chocolate.
Method of preparation:
- prepare the cream earlier: put water, butter, sugar and vanilla in a larger pan and let them boil for a few minutes (until they boil)
- add the walnuts, pistachios and finely chopped raisins, mix well and leave to cool
- the dough is prepared as follows: in a bowl mix the egg with the sugar and vanilla, add the soft butter and beat at high speed until it becomes a tasty cream
- only then add the sifted flour and baking powder
- mix the dough well and spread it on a tray pre-lined with baking paper
- Add the walnut cream and leave in the oven for 20 minutes on medium heat
- the chocolate melts in a bain-marie or in the microwave
- when the cake is ready and has cooled a little, cut it into triangles and each is passed through melted chocolate.
Cake with caramel cream and nuts
Sheets: beat the egg with salt and add the milk, then gradually the sugar and oil, put the flour in the rain and the ammonia quenched with lemon juice and knead a suitable hard dough from which three sheets are made, which are voted to bake on the back of the tray on the baking paper.
Filling: caramelize 150 g of sugar over low heat separately, mix the rest of the sugar, flour and milk with the whisk and add over the caramelized sugar and it will boil until it has consistency. When the cream is warm, add the butter, rum essence and grated lemon peel and mix well. Mix the jam with the ground walnuts.
Glaze: bring to a boil water, sugar and cocoa, add butter and boil until thickened
Glazed walnuts: caramelize the sugar, add walnuts and turn over on baking paper and crush well with a hammer or grind with a mixer.
Assembling the cake: spread the filling with apricot and walnut jam over the first sheet, put the second sheet with the caramel filling, cover with the last sheet, over which the icing is poured and sprinkle the glazed walnuts in caramelized sugar, then grind.
Beat the egg whites with water and salt powder. Add the sugar and mix until they become shiny.
add the yolks rubbed with oil.
Then add the walnuts,
homogenize, and at the end the flour mixed with baking powder. Put it in the tray (20x30) with baking paper and put it in the oven on the right heat for 40-45 min.
Remove and leave to cool on the grill.
200 ml of milk
2 tablespoons sugar
2 tablespoons starch
200 ml liquid cream
150 ml of milk is put on the fire with the sugar. 50 ml of milk is mixed with the starch. When the milk boils, pour the continuous mixing starch until it thickens. Leave it to cool. Beat the whipped cream and incorporate it into the cold cream.
150 ml water
a spoonful of sugar
esenta de rom
The water with the sugar is put on the fire, until the sugar dissolves, the rum extract is added and it is left to cool.
Cut the top in half. Put a part of the top on the plate and syrup, then put half the cream,
the other part of the counter syrupy, and again cream.
Grate the chocolate on top.
Linzer - Walnut cream cake
From all the ingredients on the counter, we make a smooth dough, which we spread on baking paper, the size of the tray in which we will bake. Let cool for 30 minutes.
Whisk the egg whites with powdered sugar and vanilla sugar, add the yolks, essence, then walnuts. Homogenize well.
Put the top in a tray (along with the baking paper) and put in the oven, on the right heat to bake, but only in half, the top to be a little hard.
Remove the tray, spread the jam and add the walnut cream.
Put back in the oven, on the right heat for 25-30 min.
While it is hot, cut it according to your preferences.
It is a very good cake with a pronounced almond flavor, it is kept in good condition for a few days.
In a bowl placed on a steamer mix 1 egg with 3 tablespoons of honey. Gradually add the 6 tablespoons of milk, liquid butter and baking soda. This mixture is kept on steam for 10 minutes, stirring continuously. Add the flour, mix well and the resulting crust is divided into 4 sheets that are baked separately on the back of the tray. Until the coca sheets are spread, keep them on the steam bath.
500 ml. milk, 5 tablespoons semolina and vanilla essence mix until cool with 200g. sugar and a packet of butter.
After the sheets and cream have cooled, mount the cake and the last sheet is greased with apricot jam over which we sprinkle chopped walnuts.
Method of preparation
Put the crushed yeast in a little warm milk with a teaspoon of sugar to leaven, in a warm place. Separate the yolks from the whites. We keep the raisins in a cup of warm water in which we add a little rum essence.
In a larger bowl, mix the flour with the butter and lard, add the yolks, sugar and leavened yeast. Knead to make a homogeneous, crumbly dough. Divide the dough into 4 equal parts, cover with a napkin and leave to rise for 15 minutes.
Heat the oven to 180 degrees C, and put baking paper in the 25cmX35 cm tray. Boil the ground poppy seeds, sugar and milk, then mix with lemon peel and 50 g of drained raisins. We do the same with walnuts, bring it to a boil then add the rum essence and the remaining and drained raisins. Spread the first sheet with the twister, place the poppy seed filling over it. Spread the second sheet and put a layer of apricot jam, spread evenly. Next is the third spread sheet over which we put the walnut filling and on top we spread the fourth sheet.
Put the tray in the preheated oven, which we reduce to 160 degrees and let the cake bake for about an hour until it browns on top. Remove the cake from the oven and let it cool in the pan.
Prepare the soft butter icing at room temperature, which we mix well with cocoa and sugar. After they have homogenized, add hot water and put the icing over the top sheet. Let the cake cool for a few hours, then cut it with a sharp knife, soaked in hot water.
Cake with apricot jam and walnut cream
Cake with apricot jam and walnut cream from: butter, sugar, flour, ammonium bicarbonate, eggs, powdered sugar, ground walnuts, apricot jam.
- 100 g butter
- 40 g sugar
- 120 g flour
- 1 teaspoon baking soda
- 1 yolk
For the cream:
- 2 yolks
- 100 g powdered sugar
- 3 egg whites
- 100 g ground walnuts
- 1 jar of apricot jam
Method of preparation:
Rub the butter with the sugar until it becomes a frothy cream, then add the yolk, the ammonia quenched in a little vinegar and flour, spread the top in the greased pan and lined with flour or baking paper. Grease the top with apricot jam.
For the cream, mix the yolks with the powdered sugar (powdered in the blender from the robot with the ground walnut (also given to the robot in the grinder) and with the beaten egg whites.
Pour this cream over the top greased with jam and bake on the right heat for 15-20 minutes.