Cashews, peanuts, hazelnuts, almonds, pistachios and walnuts - any type of nut improves the taste of desserts and enhances the aroma. They are added to cakes, creams, and used for decoration. Kernels are useful for developing mental abilities, improving the functioning of the human cardiovascular system, being a source of vitamins, minerals, and omega-3 fatty acids. Nut cakes leave no one indifferent thanks to the delicious combination of aromatic kernels with various creams and cakes, especially when several types of nuts are present in the recipe.
How to choose nuts for a cake
Different types of nuts are used in the process of preparing confectionery products. They are placed whole, crushed, crushed to crumbs into cakes, creams, and decorate the top of baked goods. When choosing, it is recommended to be guided by the following criteria:
- Pay attention to the presence of dark spots, mold, and an unpleasant odor with bitter notes. This product is not worth buying, just like wrinkled, shriveled or wet kernels.
- If the nuts are sealed, check the container for damage, holes, chips, debris, condensation, plaque, etc.
- Walnuts. This is the most common type of nut in our latitudes, and is very popular in confectionery. A light color of the kernel indicates the highest grade of the product, and conversely, a dark shade indicates a low category. Often, before adding to baked goods, walnuts are peeled from their brown shells by first soaking them in salt water for at least 15-20 minutes. Walnuts are used in grated and crushed form for making creams and cakes, and whole walnuts are used for decoration.
- Hazelnuts go well with creamy, chocolate creams. The kernels are placed without shells and dark shells, to get rid of which the nuts are lightly fried in a frying pan or heated in the oven. Any heat treatment enhances the hazelnut aroma.
- Peanuts are used raw, sprinkled on baked goods before baking, and roasted, added to creams, shortcakes, or sprinkled on finished confectionery products. To peel the nuts, they must first be roasted. If you soak peanuts in salted water before frying, the kernels will acquire amazing aroma and taste.
- Almonds can be sweet or bitter. The latter type is very aromatic, but contains poisonous hydrocyanic acid, so they are added to baked goods together with a second type of almond to enhance the smell, but not more than 1% of the total amount of the sweet type of nuts. Almond kernels are rarely cleaned, but if necessary, the product is poured with boiling water until the peel comes off, and then dried in the oven. The petals of these nuts are often used to decorate sweets.
- Pistachios are sold without the shell, they are freed from the gray-green shell like almonds. Crushed pistachio kernels are used as a topping for confectionery products.
- Roasted cashews are often added to creams.
Recipes for cakes with nuts
There are many recipes for making cakes with different types of nuts, creams and layers. Each confectionery product is delicious in its own way and can be served as a treat for a holiday table or a simple family tea party. By strictly following the dessert baking procedure and controlling the specified amount of ingredients, you will be able to prepare a delicious cake with nuts and demonstrate to your loved ones your excellent culinary abilities.
Walnut Cake
- Time: 7 o'clock.
- Number of servings: 9 persons.
- Calorie content of the dish: 407 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
This cake is called “Ideal” because it perfectly combines several components that make its taste perfect. Honey and cognac are added to simple sponge cakes, which enhance their taste and smell; the cream contains lemon zest, which gives the dessert a subtle citrus aroma. Walnut kernels are present both in the cakes and in the filling, so the delicacy can be called nutty through and through.
Ingredients:
- flour – 400 g;
- egg – 3 pcs.;
- sugar – 300 g;
- honey – 1.5 tbsp. l.;
- cognac – 4 tbsp. l.;
- walnut kernels – 1 tbsp.;
- soda – 1 tsp;
- condensed milk – 1 b.;
- butter – 250 g;
- lemon zest – 1 tbsp. l.
Cooking method:
- Beat eggs with sugar using a mixer.
- When the mass has at least doubled, add cognac, honey and half the chopped nuts, beat everything again.
- Separately, combine flour with baking soda, slaked with vinegar, add the mixture to the egg-sugar mixture, mix thoroughly.
- Divide the resulting dough into 3 equal parts, bake three cakes in the oven at a temperature of 1800. Check the readiness of the base with a toothpick by piercing the cakes in several places. If it is dry, you can take it out.
- Prepare the cream by mixing condensed milk, butter, lemon zest and the remaining chopped nuts with a mixer. Brush the cooled cakes with it.
- Let the cake soak for at least 5 hours.
With cherry
- Time: 2 hours.
- Number of servings: 7 persons.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
Walnut and cherry cake will appeal to those who don’t like sugary sweets. The berries will dilute the taste of the delicacy with a slight sourness and give a beautiful shade to the dough. You can use any cherries - fresh, frozen, removed from jam (pitted) or replaced with jam. Before adding the berries to the rest of the ingredients, you need to squeeze out the excess liquid, otherwise the dough will turn out too liquid and will not bake well.
Ingredients:
- cherry – 300 g;
- walnuts – 10 pcs.;
- margarine (softened) – 150 g;
- sour cream – 180 g;
- sugar, flour - 200 g each;
- egg – 4 pcs.;
- milk – 130 ml;
- vanillin – ½ tsp;
- baking powder - 1.5 tsp;
- salt - a pinch.
Cooking method:
- Peel the nuts and chop finely with a sharp knife.
- Beat margarine with vanilla and 90 g of granulated sugar with a mixer.
- Add egg yolks, stir.
- Add flour combined with baking powder and nut crumbs, mix again.
- Separately, beat the egg whites with salt until foam forms and the mass doubles. Continuing to work with the mixer, add 90 g of granulated sugar little by little.
- Pour the protein mixture and milk into the dough, mix gently with a spatula.
- Pour the batter into the baking dish and evenly distribute the cherries on top. If using jam, mix it into the dough first.
- Bake the nut cake crust for half an hour at 1800.
- Prepare the cream by whipping sour cream with the remaining sugar and spread on the cooled cakes. Decorate the cake as desired.
Grillyazh
- Time: 2.5 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 344 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: medium.
Many people are afraid of the word “grillage” because they remember how difficult it is to bite and chew candies of the same name. With cake the situation is different; its texture is much softer, but the taste remains unchanged. By decorating the top of the delicacy with marzipan, mastic or chocolate patterns, you will get a real masterpiece of confectionery art.
Ingredients:
- egg – 4 pcs.;
- flour – 100 g;
- cocoa – 25 g;
- sugar – 125 g + 30 g for cream + 150 g for roasting;
- butter – 20 g + 300 g for cream;
- milk – 130 g;
- cognac (liqueur) – 1 tbsp. l.;
- fruits – 90 g;
- yellow food coloring – 5 g;
- almonds – 50 g;
- water – 50 ml.
Cooking method:
- Beat the egg yolks with 100 g of granulated sugar until white.
- Beat the egg whites until stable peaks form, add the remaining granulated sugar and beat until thick. Combine both mixtures.
- Mix the flour with cocoa, sift into the egg-sugar mixture, and gently mix with a spatula, working in one direction.
- Grease a baking dish with butter, sprinkle with flour or breadcrumbs, and pour in the dough.
- Bake for 25 minutes at 2000. Cut the cooled cake into 3 parts.
- Heat the milk, add 30 g of granulated sugar, cook the syrup until dissolved.
- Remove from heat, cover the dish with cling film, and leave to cool.
- Beat softened butter (300 g) until snow-white. While continuing to work with the mixer, pour in the syrup in small portions.
- Add cognac, stir until smooth.
- Divide the resulting cream into 2 equal parts. Add crushed fruit pulp to one, and mix the second with dye.
- Peel the almonds, heat in the oven for a quarter of an hour at 1800. Pass through a meat grinder.
- Combine 150 g of granulated sugar with water and put on fire. Cook for about 7 minutes after the crystals have dissolved, remembering to stir.
- Pour in the almond crumbs, mix, pour in an even layer on the parchment, let harden.
- Grind the resulting roast until crumbly.
- Assemble the cake: spread the first cake layer with half of the fruit cream, place the second cake layer, and brush with the remaining “fruit” coating. Place 3 cake layers, generously grease the top and sides with yellow cream, and sprinkle with grillage.
Chocolate cake with nuts
- Time: 9 o'clock.
- Number of servings: 8-9 persons.
- Calorie content of the dish: 367 kcal/100 g.
- Purpose: dessert.
- Cuisine: French.
- Difficulty: high.
This chocolate-nut cake was created based on the recipe of the French pastry chef Pierre Hermé and is called “Mozart”. The only difference from the original delicacy is the presence of chocolate fudge, which covers the finished product. If you think the chocolate fruit filling is enough and you don't need frosting, you can sprinkle the top of the cake with coconut as directed in the original recipe.
Ingredients:
- butter – 300 g;
- powdered sugar – 40 g;
- almonds – 35 g;
- cinnamon (ground) – 2.5 tsp;
- cinnamon stick – 1 pc.;
- egg yolks – 2 pcs.;
- egg whites – 6 pcs.;
- cognac – 4 tbsp. l.;
- baking powder - ¼ tsp;
- flour, apples – 200 g each;
- sugar – 135 g;
- chocolate – 250 g;
- cream – 70 ml;
- cocoa – 3 tbsp. l.;
- milk – 4 tbsp. l.
Cooking method:
- Beat 200 g of butter until smooth and creamy.
- Add almonds, twisted through a meat grinder, powder, and yolks. Mix everything.
- Pour in 1 tbsp. l. cognac, add 2 tsp. cinnamon, sifted flour and baking powder. Stir the mixture until smooth.
- Divide the resulting dough into 3 equal parts, roll each into a ball, wrap in cling film, and refrigerate for 4 hours.
- After the time has passed, take out 1 piece of dough, roll it out to the size of the baking dish, and place it on a baking sheet lined with parchment.
- Prick with a fork in several places, bake at 180 degrees for a quarter of an hour. Do the same with the remaining two pieces of dough.
- Melt 50 g of butter in a frying pan, add peeled, cored and chopped apples.
- Add 15 g of granulated sugar and 0.5 tsp. cinnamon. Simmer over low heat, stirring constantly until the mixture caramelizes and turns brown.
- Pour in the rest of the cognac, simmer, stirring, until it evaporates, then remove the mixture from the heat.
- Melt the chocolate in a water bath.
- In a separate bowl, heat the cream with a cinnamon stick, which must be removed after boiling.
- Pour the cream into the chocolate, stirring gently.
- Separately, beat the egg whites with 40 g of granulated sugar until stiff peaks form, add to the creamy chocolate mixture, and mix gently.
- Combine chocolate mousse with apple mixture.
- Line a springform baking pan with parchment, place 1 cake layer on the bottom, then, in turn: ½ chocolate mousse, 2 cake layers, the remaining chocolate-apple mixture and 3 cake layers. Place on the refrigerator shelf for an hour.
- Combine 80 g of granulated sugar with cocoa, pour in milk, and put on fire.
- Boil, stirring, until the sugar dissolves. Add 50 g of butter, simmer until bubbles form.
- Remove from heat, cool, pour the resulting glaze over the cake and put it back on the refrigerator shelf for an hour. Before serving the cake, remove the sides from the springform pan.
- Time: 3 hours.
- Number of servings: 10-11 persons.
- Calorie content of the dish: 323 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: medium.
The cake with hazelnuts and coconut flakes turns out very tender and literally melts in your mouth. Coconuts are also nuts, so their flesh goes well with other. The coffee with which the cakes are soaked gives an amazing aroma and flavor note to baked goods. You can decorate the finished confectionery product at your discretion - with cream flowers or chocolate patterns.
Ingredients:
- egg – 7 pcs.;
- sugar – 280 g;
- flour – 150 g;
- baking powder – 2 tsp;
- hazelnuts (ground), coconut flakes - 100 g each;
- vanilla pudding – 1 pack;
- butter – 250 g;
- milk – 0.5 l;
- walnuts – 125 g;
- coffee – 125 ml;
- salt - a pinch;
- rum – 5 tbsp. l.
Cooking method:
- Combine egg whites with salt, beat until thick and dense.
- Separately, beat the yolks with 180 g of granulated sugar, add the sifted flour, baking powder, coconut, and hazelnuts. Mix well.
- Add the protein mass in parts, gently kneading with a spatula.
- Pour the dough into a baking dish lined with baking paper and bake for about 40 minutes at 1750.
- Divide the cooled cake into 3 parts.
- Cook the pudding according to package instructions. Cool, beat with butter. You should get a cream similar in consistency to custard.
- Melt 100 g of granulated sugar, add walnuts, stir, pour onto a sheet of baking paper. When the grilled meat has hardened, finely chop it.
- Make an impregnation by mixing coffee and rum.
- Place 1 shortbread in a springform pan, soak, coat with 1/3 of the cream, sprinkle with half of the grillage. Repeat the procedure with 2 and 3 shortcakes, without sprinkling the top with grillage.
- Decorate the cake with chocolate chips, coconut flakes or sprinkle with cocoa powder.
Pancho Cake
- Time: 4.5 hours.
- Number of servings: 9 persons.
- Calorie content of the dish: 258 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
Walnut cake “Pancho” is simple, quick to prepare and very tasty. The cake contains canned pineapple, but can be substituted with peaches, fresh strawberries or bananas. Baking that combines two types of fruits is especially delicious.
Ingredients:
- egg – 2 pcs.;
- milk – 10 tbsp. l.;
- vegetable oil – 6 tbsp. l.;
- sugar – 8 tbsp. l. + 1 tbsp. for cream;
- flour – 7 tbsp. l.;
- cocoa – 4 tbsp. l.;
- soda – 1/3 tsp;
- sour cream – 450 g;
- pineapples - 1 b.;
- chocolate - 1 bar.
Cooking method:
- Beat eggs with sugar, add cocoa, flour, soda (quench with vinegar), milk, butter. Mix well.
- Pour the dough into a baking dish and bake until done at 1800.
- Cool the cake, divide in half lengthwise. Cut one part into small cubes.
- Beat granulated sugar with sour cream, coat the reserved shortcake with cream.
- Dip the biscuit pieces into the soaking mixture and place them on top of the whole cake layer.
- The next layer is pineapple pieces, then biscuit cubes soaked in cream.
- Lay out all the layers, giving the cake the desired shape.
- Pour the remaining impregnation on top, put it on the refrigerator shelf for 3 hours.
- Drizzle melted chocolate over cake.
Honey
- Time: 4 hours.
- Number of servings: 9 persons.
- Calorie content of the dish: 393 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: medium.
This cake consists of soft, delicate honey shortcakes combined with a nut layer and chocolate glaze. This delicacy can be a treat for both a family tea party and a holiday table. Shortcakes bake very quickly, so by preparing the soaking in advance, you will assemble the honey-walnut cake very quickly. Any honey will do; it will melt during the process, but to improve the taste, it is better to take fresh, liquid honey.
Ingredients:
- flour – 400 g;
- sugar – 230 g;
- egg – 2 pcs.;
- milk – 360 ml;
- margarine – 30 g;
- honey, cocoa - 2 tbsp. l.;
- soda – 1 tsp;
- butter – 320 g;
- walnuts – 100 g;
- milk chocolate – 150 g.
Cooking method:
- Mix 150 g granulated sugar with 1 egg, 60 ml milk, 30 g margarine, 2 tbsp. l. honey Heat, boil for about 5 minutes.
- Add 400 g of flour, cocoa and soda slaked with vinegar, knead the dough.
- Divide into several equal parts, roll each thinly, give the same shape, cutting out the shape of a bowl or pan lid.
- Bake the shortcakes at 2000 for 2-3 minutes.
- Beat an egg and 80 g of granulated sugar, pour in 300 ml of milk, and place in a water bath. Cook until thickened.
- Cool, add 250 g of butter, beat with a mixer. Mix with crushed nuts.
- Assemble the cake, alternating shortcakes with cream, pour melted chocolate on top, whipped with 70 g of butter. Let soak for about 2 hours on the refrigerator shelf.
Video
Most holidays and family dinners end with tea and sweets. If you want to serve an unusual but easy-to-prepare treat, bake a walnut cake. Baking will require at least an hour of free time (depending on the recipe), but the finished dish will turn out much tastier than store-bought cakes. You can choose the option of cream and decoration at your discretion.
Recipes for cakes with nuts
A delicious Nut cake can be baked in different ways: with sand balls or cakes, with butter, custard, sour cream or with condensed milk. The undoubted advantage of this dessert is the ease of its preparation; even people inexperienced in cooking can master any of the recipes (especially with step-by-step photos). Some versions of the dish look unusual - in the form of a hemisphere decorated with nuts or chocolate. Such a treat can turn a simple tea party into a real holiday.
Cake Nut
- Time: 1.5 hours.
- Number of servings: 9 persons.
- Calorie content of the dish: 277 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
The range of products for this delicacy is large, and the description of the process is impressive, but in reality, making Nut cake is very simple. The recipe specifies walnuts, but you can use any others - cashews, almonds, hazelnuts, peanuts. When baking sand balls, do not overcook them in the oven; remove them after a light golden hue appears. This way they will be better saturated with cream, and the cake will be easier to cut. Allow the cake to soak well before serving.
Ingredients:
- flour (wheat) – 450 g;
- sugar – 230 g;
- butter (butter) – 165 g;
- sour cream, cocoa - 100 g each;
- egg – 3 pcs.;
- baking powder – 12 g;
- nuts – ½ tbsp.;
- milk – 600 ml;
- salt - a pinch.
Cooking method:
- Mix the egg with 140 grams of granulated sugar. Add sour cream, 100 grams of cooled melted butter, beat with a whisk until smooth.
- Add baking powder, salt, 350 grams of sifted flour. Stir, knead the dough.
- Pinch off small pieces of dough and roll into balls the size of a medium walnut.
- Place on a baking sheet lined with parchment. Bake for 20 minutes at 180 degrees. Cool.
- Beat 2 eggs with 90 grams of sugar, add cocoa, remaining flour, stir thoroughly.
- Pour in the milk and place the container on the stove. Cook over low heat until thick, stirring constantly.
- Turn off the heat, add the remaining butter, stir until it dissolves.
- In a deep bowl, mix the balls with cream and crushed walnuts. Place the mixture on a flat dish in the form of a slide (hemisphere). Decorate as desired.
Walnut
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 358 kcal/100 g.
- Purpose: dessert.
- Cuisine: Italian.
- Difficulty: easy.
Walnut cake, prepared according to an Italian recipe, has a different shape, since its base is not balls, but ordinary cakes. They are coated with amazing creamy chocolate cream and combined with nuts they create an amazing taste. Chocolate chips would be an excellent decoration for this cake. Before adding nuts to the dough, you need to fry them a little in a dry frying pan or heat them in the oven so that they are crispier and more aromatic.
Ingredients:
- flour – 1 tbsp. l. (without slide);
- nuts, sugar – 300 g each;
- chocolate (bitter) – 70 g;
- egg whites – 8 pcs.;
- cream (35%, cold) – 400 ml;
- salt - a pinch.
Cooking method:
- Beat the egg whites with sugar and salt in a blender until thick. Add the ground nuts and flour and mix thoroughly.
- Divide the resulting dough into 3 equal parts, distribute the mixture onto baking paper lined with a baking dish. Bake 3 cakes for 7 minutes each at 180 degrees.
- Melt the chocolate in a water bath, mix with pre-whipped cream. Spread the cream on the cakes, form the cake, coat the edges and top.
- Time: 2 hours.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 290 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: medium.
The delicious nut cake prepared according to this recipe has a very delicate taste thanks to the buttercream. It contains vanilla and coffee liqueur, giving the delicacy a wonderful aroma. For this cake, one large cake is baked, which is then cut into 3 parts, which significantly saves the time of creating the dessert. Choose the freshest eggs, they will beat better, and the structure of the cakes will be more loose as a result. You can check freshness by immersing an egg in a glass of water: those that sink to the bottom are the freshest.
Ingredients:
For the test:
- eggs – 7 pcs.;
- powdered sugar – 250 g;
- salt, cinnamon (ground) - 1 pinch each;
- nuts (walnuts, chopped) – 300 g;
- zest of 1 lemon;
- semolina – 75 g.
For cream:
- gelatin – 1 pack;
- milk – 350 ml;
- vanilla (stick) – 1 pc.;
- egg yolks – 5 pcs.;
- coffee liqueur – 125 ml;
- cream (with a high percentage of fat content) – 0.5 l;
- nuts (walnuts, crushed) – 75 g;
- whole nuts – 25 pcs.;
- chocolate shavings.
Cooking method:
- Pour 4 tbsp into 4 eggs. l. hot water, beat with a mixer until thick.
- Add salt, cinnamon, 150 g of powdered sugar, zest and continue beating.
- After a couple of minutes, set the mixer to minimum speed, add semolina and chopped nuts into the mixture, stir.
- Transfer the dough to a parchment-lined pan. Bake the cake for 35 minutes at 180 degrees. Cool, cut into 3 parts.
- Mix gelatin with 5 tbsp. l. cold water, leave to swell for 10 minutes.
- Heat the milk a little, add vanilla, add salt, and bring to a boil.
- Separately, beat the yolks with 100 g of powdered sugar, pour into the milk, and remove the vanilla.
- Add liqueur, gelatin, stir, remove the mixture from the heat and put it in the refrigerator.
- When the cream thickens a little, add whipped cream and stir.
- Assemble the cake. Spread cream on all the cakes, sprinkle the bottom and middle ones with crushed nuts, and place one on top of the other.
- Spread the cream over the sides of the cake, decorate the top with halves of nut kernels, and sprinkle with chocolate chips.
- Time: 2 hours.
- Number of servings: 9 persons.
- Calorie content of the dish: 349 kcal/100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
This Nut cake has an excellent taste with a slight sourness that the dried apricots give it. Dried fruits must be steamed by pouring boiling water over them for a while. So, they will become softer, and the cake itself will taste better. Dried apricots and nuts create a delicious aroma and taste composition with condensed milk cream. You can decorate the top of such a delicacy with chocolate patterns or nut crumbs.
Ingredients:
- flour – 2 tbsp;
- sugar – ½ tbsp.;
- egg – 2 pcs.;
- soda (quench with vinegar) – 1 tsp;
- sour cream, jam (apple), dried apricots, nuts (walnuts) - 1 tbsp.;
- breadcrumbs (breadcrumbs) – 2 tbsp. l.;
- vanillin – ½ pack;
- butter – 200 g;
- condensed milk – 1 b.
Cooking method:
- Beat eggs and sugar until thick. Add vanillin, jam, sour cream, soda and stir well.
- Sift the flour, add it to the mixture, and knead the dough.
- Grease a baking dish with butter, sprinkle with breadcrumbs, pour in the dough and bake the cake at 180 degrees. Check readiness with a wooden skewer.
- Beat condensed milk with softened butter and place in the refrigerator.
- Grind the nut kernels into crumbs, cut the dried apricots into small pieces.
- Cut the finished, cooled cake into 3 parts, brush each of them with cream, sprinkle with dried apricots and nuts. Assemble the cake.
Video
Not a single holiday is complete without tea with a variety of sweets. Desserts prepared at home are considered especially tasty and appetizing. To surprise your guests at your next banquet, you can bake a luxurious nut cake using original and simple recipes that even a novice cook can master.
A lush cake strewn with nuts is a chic solution for a family celebration. It contains ordinary products, so the taste of the dessert is delicate, pleasant and homely.
Components used:
- flour – 400 grams;
- two eggs;
- butter – 220 grams;
- baking powder;
- walnuts – 350 grams;
- a glass of sugar;
- sour cream – 700 grams;
- honey – 560 grams;
- fresh berries (raspberries or strawberries) – 10 pcs.;
- chocolate bar – 50 grams.
Cooking:
- Combine butter and honey, then melt and cool.
- Beat sugar and eggs until foamy and add to honey-butter mixture.
- Add baking powder to the resulting mixture, add flour and knead into a soft dough.
- Then cut it into 4 pieces and roll out into flat cakes 1.5 cm thick.
- Place one of the cakes on a baking sheet greased with margarine and place in the oven, preheated to 180 degrees.
- Bake for about 20 minutes. When the surface of the cake turns brown, it can be considered ready.
- Bake the remaining cakes in this manner.
- To prepare the cream, combine sour cream with sugar and grind well using a mixer.
- Grind the nuts with a rolling pin or blender, add to the sour cream and mix.
- Place the cake on a large plate and spread generously with cream. Then you need to place the sponge cakes on top of each other, covering them with the sweet mixture. It’s also good to coat the sides of the cake with cream.
- Cover the surface of the dessert with chocolate chips and decorate with fresh berries.
The nut cake is ready. It needs to be placed in the refrigerator for 3 - 4 hours so that it is well soaked, and then you can try it.
A simple dessert recipe with walnuts
This delicious creamy sponge cake will appeal to all sweet tooth lovers. The recipe for dessert with walnuts is very simple, its preparation does not take much time, and the necessary ingredients can be found in the kitchen of any housewife.
Components used:
- four eggs;
- a glass of sugar;
- walnuts – 250 grams;
- lemon zest;
- milk – 500 ml;
- powdered sugar – 150 grams;
- three egg yolks;
- vanillin – 4 grams;
- flour – 70 grams.
Here's a simple walnut cake recipe:
- Break the eggs, then beat the whites and yolks separately from each other.
- Crush the nuts thoroughly.
- Add nuts, lemon zest, and beaten whites to the mashed yolks and mix gently.
- Pour the biscuit mixture into a mold lined with parchment.
- Preheat the oven to 185 degrees, place the dough in it and bake for 35 minutes.
- To prepare the cream, powdered sugar must be combined with vanilla and egg yolks. Then pour in hot milk and add flour. Mix everything thoroughly.
- Place the cream on the stove and cook over low heat until it thickens.
- Cool the finished dough and cut into 2 parts so as to obtain flat cakes of equal thickness.
- Now each cake needs to be spread with cream and connected to each other.
Sprinkle the dessert treat with powdered sugar, cut into portions and serve with hot tea or coffee.
Chocolate Hazelnut Cake
Delicious pastries made from chocolate dough, with nuts and airy condensed milk cream, turn out incredibly tasty. This delicacy is perfect for a festive event or will be a great addition to morning tea.
Components used:
- five eggs;
- flour - half a glass;
- sugar – 250 grams;
- cocoa powder – 80 grams;
- a can of boiled condensed milk;
- butter – 200 grams;
- fruit juice (canned) – 300 ml;
- a pack of walnuts.
Cooking:
- Mix eggs with sugar (120 grams) and beat until thick foam appears.
- Add cocoa powder (45 grams), flour to the resulting mass and stir with a blender at low speed.
- Grease a round mold with margarine and fill with dough. Then put in the oven, heated to 180 degrees, and bake for 20 minutes. After cooking, allow the biscuit to cool completely.
- Now we need to do the impregnation. Pour sugar (130 grams) into a saucepan and add juice. Boil the mixture and cook for half an hour until the liquid thickens slightly.
- To get the cream, you need to beat condensed milk with cocoa (35 grams) and butter.
- Crush the nuts to medium-sized pieces.
- Cut the baked dough into 3 layers. Then soak each of them with syrup and cover with cream.
- Form a cake from the cakes and sprinkle it with nuts.
- Place the finished treat in the refrigerator.
It is better to eat the chocolate nut cake 4 – 5 hours after cooking, then it will be well soaked in the cream and will become even tastier.
Royal walnut cake
An exquisite royal delicacy is an excellent option for a festive feast. The airy dessert looks very beautiful and has an extraordinary taste and appetizing aroma.
Components used:
- flour – 230 grams;
- nuts (hazelnuts) – 100 grams;
- sugar – 80 grams;
- cream (15%) – 180 ml;
- dark chocolate – 110 grams;
- dried apricots – 120 grams;
- three eggs;
- soda – 15 grams;
- condensed milk - half a can;
- cocoa – 70 grams.
Cooking:
- First, you need to thoroughly grind the sugar with the eggs. Then add flour, soda, cocoa and mix.
- Pour nuts into the sweet mixture and add dried apricots cut into pieces. Then knead the semi-liquid dough.
- Cover a baking dish with parchment and pour the resulting mixture into it. Cover it with foil on top, place in the oven at 175 degrees and bake for 45 minutes.
- Cut the finished cake lengthwise into two parts.
- To prepare the cream, you need to dissolve the chocolate, add condensed milk and cream. Place the mixture on the stove and cook until it becomes thick and smooth.
- Cover the cakes thickly with cream and place one on top of the other. Then generously grease the sides of the cake.
- Decorate the dessert with nuts and pieces of fruit.
It is advisable to consume the royal nut cake chilled with unsweetened green tea, fruit juice or milk.
Honey-nut cake “Love Castle”
A very unusual and delicious dessert that can be prepared for a loved one’s birthday.
Thanks to its unique design and amazing taste, this cake will surprise even the most experienced sweet tooth.
Components used:
- sugar – 820 grams;
- flour – 110 grams;
- six egg yolks;
- seven proteins;
- milk – 80 ml;
- honey – 90 grams;
- salt – 3 grams;
- soda – 5 grams;
- dark and white chocolate;
- butter (butter) – 500 grams;
- peanuts – 80 grams.
Cooking:
- Mix one egg white with sugar (100 grams). Then beat, add butter (150 grams), flour, honey, soda and mix.
- Place the dough in a baking dish greased with margarine. Bake the cake for 12 minutes at 185 degrees.
- Combine salt and sugar (600 grams) with the remaining proteins and grind thoroughly to obtain a strong, foamy mass.
- Using a pastry syringe, form small balls from the protein mixture and then place them on a baking sheet covered with parchment.
- Heat the oven to 95 degrees and place a baking sheet in it for 90 minutes. After this time, remove the sweet preparations from the oven and cool.
- Grind the yolks with sugar (120 grams). Then add milk to them and boil until thick. Add soft butter (350 grams) to the cooked mixture and beat well.
- Grease the cake with cream and build a tower of sweet balls on it. To do this, each piece must be dipped in cream and placed on top of each other in the form of a pyramid.
- Sprinkle the finished treat with nuts and small pieces of white and dark chocolate.
The chic “Castle of Love” cake with honey and creamy flavor is recommended to be served with hot tea, black coffee or white wine.
Cooking in Italian
On your day off, you can pamper your family and friends with a delicious sponge cake prepared in Italian style. This delicate delicacy is perfect for evening tea with your family.
Components used:
- sugar – 280 grams;
- flour – 20 grams;
- nuts (any) – 270 grams;
- cream – 380 ml;
- chocolate – 130 grams;
- egg whites – 7 pcs.
Cooking:
- Mix egg whites and sugar, then beat with a mixer. Add flour, chopped nuts and mix.
- The resulting mixture must be divided into 6 equal parts.
- Place parchment paper in a round pan, lightly flour it and fill with a small amount of dough. Then place the container in the oven at 220 degrees and bake its contents for 5 minutes.
- Bake the remaining 5 cakes.
- Melt 80 grams of chocolate and cover all the baked cakes with it.
- Grate the remaining chocolate. Whisk the cream and mix with the chocolate chips.
- Pour the cream well over all the cakes and fold them into a cake shape.
- Decorate with large nuts and grated chocolate.
Italian nut cake is ready.
This incredibly delicious dessert goes well with cold lemonade or fruit tea.
Pistachio sponge cake with cream
This exquisite dessert with a rich taste is suitable for both everyday tea drinking and a festive table. To prepare it, it is better to use salted pistachios, crushed in a coffee grinder.
Components used:
- sugar – 300 grams;
- a stick of butter;
- three eggs;
- zest of one lemon;
- milk – 450 ml;
- ground pistachios – 200 grams;
- soda – 9 grams;
- flour – 280 grams;
- a pinch of salt.
For cream:
- five egg whites;
- sugar – 210 grams;
- vanillin;
- butter – 50 grams.
Cooking:
- Beat butter and sugar, then add eggs and beat well.
- Add chopped pistachios, milk, lemon zest to the resulting mixture and shake.
- Pour flour, salt, and soda into the sweet mass, then stir until smooth.
- Place the dough in a baking dish and cook for 25 minutes at 175 degrees. Place the finished biscuit in a cool place.
- To get the cream, you need to mix the whites, vanillin and sugar, and then beat until a dense, foamy mass is formed.
- Place the butter into the cream and mix thoroughly with a mixer until the mixture becomes fluffy and thick.
- Spread the biscuit with cream, cover with pistachios and decorate with candied lemon peels.
Cool the pistachio cake before eating and then serve with hot drinks, compote or jelly.
Components used:
- any nuts – 250 grams;
- eggs – 4 pcs.;
- baking powder – 5 grams;
- sugar – 70 grams;
- honey – 20 grams.
Cooking:
- Combine eggs with sugar, honey, chopped nuts and mix with a whisk.
- Grease a baking dish with vegetable fat and fill it with dough.
- Place the container in the microwave and cook for 5 – 7 minutes on the appropriate setting.
- Remove the biscuit and leave until completely cool.
Pour liquid chocolate over the dessert and decorate with powdered sugar. Adults and children will definitely enjoy this sweet treat made from nuts.
Curd dessert
A delicious and healthy cake made from cottage cheese and nuts is an ideal breakfast before the start of a busy day. A wonderful delicacy will put you in a good mood and charge you with the necessary energy for a long time.
Components used:
- sugar – 150 grams;
- soft butter (butter) – 120 grams;
- cottage cheese – 600 grams;
- eggs – 4 pcs.;
- almonds, peanuts – 130 grams;
- raisins – 40 grams;
- gelatin – 28 grams;
- vanilla – 6 grams;
- sour cream – 75 grams;
- powdered sugar – 80 grams;
- water – 110 ml.
To ensure that the finished dessert has a delicate, uniform structure, the cottage cheese should be well ground with a fork or even passed through a sieve before starting cooking.
Cooking:
- Pour gelatin with water and completely dissolve.
- Mix cottage cheese with sugar, butter, vanilla, eggs and grind thoroughly.
- Pour gelatin into the curd mass and beat with a mixer. Then add nuts and raisins.
- Place the mixture in a small bowl and refrigerate for 50 minutes.
- Melt the chocolate, then combine it with sour cream and powdered sugar, then mix thoroughly.
- Cover the cake with glaze, sprinkle with nuts and place back in the refrigerator. When the sweet coating thickens, the treat can be considered ready.
Cut the dessert into portions and place on the table. You can offer it milk, cocoa or fresh tea. Bon appetit!
Walnuts have one significant drawback - in large proportions you begin to feel its bitterness. Your mouth will set on edge, which, you must agree, is completely undesirable for dessert. People who have experience with this product know how quickly the skin turns black when it comes into contact with nut peels. Especially if you are dealing with old fruits. But there is salvation, and it is very simple.
The five most commonly used ingredients in walnut cake recipes are:
To remove the bitterness from nuts, just pour boiling water over them for a minute, then drain the water (it will darken). And in this renewed state, the nuts will become much more tender, tastier, juicier, and brighter. No one will complain about the bitter taste from them. If you dry them on a baking sheet or frying pan, you can then chop them into small pieces. You can mince it if the recipe calls for nuts crushed into a paste.
As mentioned above, walnuts can go into the cake in any form and in any part of it. For example, biscuit dough easily turns into nut dough, just like cream. Between the cakes you can lay out their halves, spreading them with cream. And the decorations from them are perhaps the simplest, but also the most beautiful.
Five fastest walnut cake recipes:
Cake with walnuts can be prepared using any dough: sponge cake, shortbread, curd, puff pastry, even potato. They can be added to fillings fried, raw, chopped, in the form of paste and fine crumbs. They can be sprinkled on the surface of the cake, mixed with cocoa and chocolate.
The taste of nuts goes well with all fruits and berries, which makes the final assembly of the cake and its decoration much easier.
Set the oven to heat up to 180 degrees. Take two tins with a diameter of 23 centimeters and line the bottom with baking paper. There is no need to lubricate anything with oil. Divide the dough evenly between them and place both forms in the preheated oven at once. It is impossible to bake such a biscuit sequentially. If no two pans are the same, then you have two options: make the dough in two batches or bake in one tall springform pan and increase the cooking time.
Baking such a nut sponge cake in the two forms above takes from 23 to 28 minutes. For my oven, the ideal time is 25 minutes. As with any other sponge cake, I do not recommend opening the oven while cooking. Finally, let it sit for a couple of minutes in the cooling oven and only then take it out. Let it sit for another five minutes in the mold, then carefully run something thin along the sides. Turn the cakes out onto a wire rack, remove the paper and let cool completely to room temperature.
How to make cream for a cake with nuts and condensed milk?
Take a small saucepan and pour about 2/3 of a standard 400 gram can of condensed milk into it. Add 2 egg yolks, a tablespoon of water and some flavoring if you like. Vanilla works well here for me. Mix thoroughly with a whisk until smooth and place on low heat.How to make cream for a cake with nuts and condensed milk? Take a small saucepan and pour about 2/3 of a standard 400 gram can of condensed milk into it. Add 2 egg yolks, a tablespoon of water and some flavoring if you like. Vanilla works well here for me. Mix thoroughly with a whisk until smooth and place on low heat.">
An important point: you cannot bring the workpiece to a boil. It needs to be cooked, stirring constantly with a whisk, for about 5-7 minutes, until it thickens a little. After this, remove from heat and let cool to room temperature. It will thicken a little more during the process, this is normal.
In the meantime, we'll take care of the butter. You need to take it out of the refrigerator in advance to soften it. Place it in a mixer bowl and beat for about five minutes until smooth and creamy. Don't forget to periodically clean the sides of the bowl.
After this, take the cooled condensed milk and begin adding it to the butter, a tablespoon at a time. There is no need to take long breaks, add about once every five seconds. After all the condensed milk has been added, the cream needs to be whipped for another two minutes. Set about a cup of cream aside (we'll use it later to cover the top and sides), and add the same amount of nut crumbs to the rest as you poured into the dough. This cream will be used to coat the layers.
Well, don’t forget about the syrup for impregnation. Like any sponge cake, our nut cakes will be a little dry without it. Take a glass of warm water and add a quarter glass of sugar to it. Mix thoroughly until all the sugar has dissolved. I used 3 tablespoons of Bacardi Gold rum for flavoring, but you can of course use something else. Cool to room temperature.
How to decorate a cake with nuts and chocolate?
Well, now let's move on to the most creative part in preparing any cake - decorating. First of all, cut out 3 rectangles from baking paper and cover the edges of the plate with them, as in the photo. Place the first cooled cake layer on top so that the paper goes under it (as in the photo). Later I will explain why this is necessary.How to decorate a cake with nuts and chocolate? Well, now let's move on to the most creative part in preparing any cake - decorating. First of all, cut out 3 rectangles from baking paper and cover the edges of the plate with them, as in the photo. Place the first cooled cake layer on top so that the paper goes under it (as in the photo). Later I will explain why this is necessary. ">
Soak the first cake layer with about half of the cooled syrup (the word about is not accidental...if it seems like a lot, then use less). I usually apply it with a simple spoon, but some find it more convenient to do it with a silicone brush. There is no need to pour everything into the center at once; work gradually. We poured a spoonful of it, spread it, and so on until you’ve soaked the entire cake. Its color is very easy to navigate.
Place cream with nut crumbs on top and distribute evenly. Try to maintain the same height of the cream in different parts of the cake so that it does not come out skewed. If you are not confident in your abilities, use a pastry bag. Place the second cake layer on top of the cream. It also needs to be soaked in syrup as I described above.
Take the white part of the cream and carefully coat the edge. You don’t have to try too hard, because we’ll still cover it with nuts. The layer should not be very thick, the cakes can be visible. We cover the top more densely and evenly, because Then we put ganache on it.
First, I'll tell you how to prepare walnuts for the cake. The first step is to peel them (I had them already peeled from the pack). After this, pour the pulp halves into a dry frying pan and fry over medium heat. The pan needs to be shaken periodically to prevent anything from burning. The finished nuts will begin to smell pleasant and acquire a golden color. It took me about five minutes.
After this, they need to be cooled to room temperature. Set aside the most beautiful ones to decorate the top, and put the rest in a blender or food processor and quickly grind into crumbs. There is no need to chop very finely, just look at the photo as a guide. We will add about half of the crumbs to the biscuit and cream, and the rest will be used to decorate the sides.
In a separate bowl, sift together a glass of flour (150 grams) and a bag of baking powder (10 grams). Mix them thoroughly with a whisk and add to the dough in three batches, kneading thoroughly after each and not forgetting to clean the sides. Finally, gently fold about a quarter of the nut crumbs into the batter.
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