It’s hard to come up with a dessert recipe with a rich nutty flavor. AT In this cake recipe, walnuts are used for both cake and decorations and even for the preparation of glaze. Little secret for splendor of the cake – sprinkle the oiled form with sugar. Thanks this dough will rise up sugar crystals and not sticks to the form. The cake is incredibly beautiful, delicious and hearty, but do not forget that nuts are quite high in calories. друзьями: 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. walnut
- Halved and chopped walnuts, for decoration
- 1 tbsp. premium flour
- 0.5 tsp salt
- 7 large eggs, room temperature
- 3/4 Art. Sahara
- 1 tsp vanilla extract
- 1 tbsp. medium fat milk
- 3 tbsp. l dry custard
- 1/4 Art. honey
- 2 tbsp. l brandy or cognac
- 1 tsp vanilla extract
- 1.5 tbsp. butter, room temperature
- 2 tbsp. walnut slices
- 1 tbsp. icing sugar, sift through a sieve
- 0.5 tbsp. apricot jam
Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, icing sugar, walnuts, Apricot jam, brandy, cognac, honey
Recipe preparation:
- Preheat the oven to 175 ° C and grease a round collapsible oil mold with a diameter of 23 cm. Sprinkle the mold with sugar, tap on it shaking off excess and cover exclusively the bottom of parchment paper.
- Punch nuts with 0.5 tbsp. flour to a fine crumb. Sift through a sieve the remaining 0.5 tbsp. flour with salt and stir to nuts.
- Beat eggs, sugar and vanilla using stationary or hand mixer to a consistency at which, they will be smoothly drain when lifting the corollas, for about 6 minutes. In two approach, mix the flour mixture to them and pour the dough into the prepared form.
- Bake for 35 – 40 min., A toothpick inserted in the center of the cake, must be clean when checking (do not open the oven first 25 min.) Leave the biscuit to cool for 15 min., Then remove out of shape and cool completely.
- Custard icing: in a small saucepan with a whisk, mix milk with custard powder and bring the mixture to a boil, stirring constantly, cook until the cream will not become dense as jelly, about 4 minutes. honey and remove from heat.
- Rub the custard through a sieve into another bowl set over a pan with so much ice water to stop cooking process. Stir in brandy and vanilla and refrigerate stirring occasionally.
- Punch pieces in a food processor while the cream cools down walnut with powdered sugar.
- Transfer the custard to the mixer bowl with the with a spatula and beat until smooth. Add butter, a little at a time, until you add the whole amount, often cleaning the walls of the mixer bowl. When the butter intervenes, slow down and add the nut mixture.
- Cake assembly: cut walnut cake in half and grease bottom cake with apricot jam. Then distribute approximately 3/4 tbsp. nut glaze.
- Put the second cake on top and coat the top with glaze and sides so that they are completely covered with it. Decorate as desired and gently chop chopped walnuts to your sides cake. Decorate the top of the cake with walnut halves and cool him.
