When a holiday comes to the house, a cake should come along with it. And, preferably, nutty. Why? Because the presence of nuts in the dough gives a wonderful taste and aroma, which is difficult to replace. Even the biggest conservatives will appreciate walnut baked goods.
Recipes of nut cakes can be very different: from multilayer, heavyweight biscuits with sour cream or oil creams that are cooked long enough, to light and air, without adding flour to the dough. You can cook a five-minute nut cake with a microwave, if you do not have an oven, and a nut-caramel cake that will surely please your children. We will share with you some recipes just below.
Nut cake without flour - recipe
If you have a few desserts on the table, believe me, this one will be eaten first, as it turns out to be extraordinarily tender, airy, melting in the mouth. How to cook such a nut cake? It's very simple - judge for yourself.
Ingredients:
For the cake:
- walnuts - 200 g;
- proteins - 5 pcs .;
- sugar - 200 g.
For cream:
- yolks - 5 pieces;
- butter - 175 g;
- milk - 100 ml;
- sugar - 100 g.
Preparation
Walnuts lightly fry in a dry frying pan or dried in the oven. Then let them cool and grind in a blender or let it through a meat grinder.
Egg whites well beat into foam, gradually add sugar and continue to whisk until there are "peaks". Then add the ground nuts and gently knead. A detachable shape with a diameter of 18 cm is covered with baking paper and we spread half the nut mass. In total for a cake from walnuts we should get 7-8 cakes. We heat the oven to 150 degrees, and we send our baked goods there for 30 minutes. At the output will be quite soft, flexible cakes. Let them cool and cook the cream. To do this, mix the yolks with sugar and inject a trickle of milk, brought to a boil. The mass is constantly stirred. We put a bowl of cream on a water bath and cook until thick, constantly mixing. To check the cream for readiness - we pass a finger along the spatula. If there is a clear trace, then the cream is ready. Slightly cool the sweet mass, add chilled butter and whisk, then put in the refrigerator. Lubricate the cakes with cream, the upper cake is also coated and decorated with chopped nuts. We send for the night to a cold.
Honey and nut cake
An unusually fragrant, "fluffy" cake with insanely delicate cakes and fabulously honey taste will please all your loved ones.
Ingredients:
For the cake:
- flour - 1 + 1/4 cup;
- honey - 150 g;
- sugar - 2/3 cup;
- starch - 2 tbsp. spoons;
- salt - 1/2 tsp;
- eggs - 3 pieces;
- soda - 1 teaspoon;
- walnuts - 1 glass.
For cream:
- cream - 500 ml;
- condensed milk - 1/2 jar;
- cognac - 1 tbsp. a spoon;
- juice 1/2 lemon.
Preparation
Beat honey with sugar, eggs and salt, then add flour, starch and soda. All ingredients are well mixed. When adding flour, make sure that the dough for nut-honey cake is dense and pouring.
Form lubricate with oil, sprinkle with crushed nuts or flour and pour the dough into it. In the oven heated to 180 degrees, bake the cake for about 15 minutes, then cover it with foil, increase the temperature to 190-200 degrees and bake another 35-40 minutes. Cool the cake left in the oven by opening its door. We cut it into 4 parts and smear it with cream. For cream, beat the sour cream with lemon juice, add cognac and condensed milk. Ready-made sour-cream cake should be soaked for at least 12 hours. After that dessert is ready for use. Bon Appetit!