Walnut cakes always have that special full flavor that makes them a great choice for any occasion. These proven fine walnut cubes are no exception and will be a great snack no matter where they are served.
This cake consists of a delicious and airy biscuit that I made with egg white snow and walnuts, and such biscuits always have a light and very tasty note. The biscuit is covered with a glaze made of egg yolks, powdered sugar and vanilla sugar, which is not baked but dried in the oven to keep its bright yellow color.
That’s how I got a nice central layer to which these walnut cubes owe their distinctive appearance. I made the cream that comes as the last layer of this cake from a combination of walnuts and chocolate, and the ground walnuts come at the very end because we sprinkle them over the whole dessert for the final decoration and taste.
Walnut cubes look beautiful and attractive on the table, regardless of whether you will serve them alone or in the company of other cakes. The combination of walnuts and chocolate is extremely nice, and this cake is a hit for all lovers of fine sweet flavors.
Walnut Dice
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Loading...Ingredients
- Biscuit:
- 4 egg whites
- 150 g margarine at room temperature
- 150 g of sugar
- 150 g of ground walnuts
- 70 g of smooth flour
- 1/2 baking powder
- Glaze:
- 4 egg yolks
- 150 g of powdered sugar
- 20 g of vanilla sugar
- Cream:
- 100 ml of milk
- 100 g of ground walnuts
- 100 g of cooking chocolate
- 100 g of sugar
- 100 g of margarine
- ground walnuts for sprinkling
Instructions
Beat stiff peaks of egg whites in a bowl.
In another, beat margarine with sugar until foamy.
Mix flour with baking powder.
Then add ground walnuts, a mixture of flour and baking powder and egg whites to the bowl with margarine.
Mix the last amount of egg whites into the biscuit mixture with a whisk.
Grease and flour a 33x19 cm baking pan.
Pour the biscuit mixture into the pan and level it well.
The biscuit is baked in an oven heated to 170 degrees for 25 minutes.
Towards the end of baking, make the glaze.
Put egg yolks, powdered sugar and vanilla sugar in a mixing bowl and beat the mixture until it becomes light and thick.
When the sponge cake is baked, take it out of the oven, spread the glaze all over the cake with a spoon, and put it all back in the turned-off hot oven to dry and cool to room temperature (about 40 minutes).
For the cream, pour milk into a bowl on the stove, add sugar and grated chocolate.
Heat everything while stirring so that it melts faster.
When it boils, remove it from heat, cut the margarine inside and stir until it melts.
At the end, add ground walnuts.
Mix everything well and leave to cool.
Spread the cooled mixture evenly over the entire cake with a spoon.
After 10 to 15 minutes, sprinkle everything liberally with ground nuts and cool the cake well before cutting.
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