Walnuss-cream cake
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For a ring or springform pan with a diameter of 26 cm
Walnut base
Table of Contents
- 4 egg yolk (80 g)
- 60 g Marzipanrohmasse
- Abriting from ¼ organic lemon
- 4 protein (120 g)
- 125 g of sugar
- 1 pinch of salt
- 100 g wheat flour, type 550
- 100 g walnuts, grated, not roasted
- 1 pinch of cinnamon
preparation
Beat the egg yolk with the lemon’s abrasion and the small -plucked marzipan raw mass in a bowl with the hand mixer until there are no chunks of marzipan. Then do not hit the egg whites with the sugar and the pinch of salt too quickly with the machine into a firm egg whites. Now carefully lift part of the egg yolk mass, then the rest. Then fold in the flour walnut-cinnamon mixture. Now pour the mass into the shape, which is slightly spread out with butter. Bake at 180 degrees top/bottom heat in the middle of the oven for about 25 minutes and then let it cool.
Tipp
If you have taken the floor out of the oven, use the residual heat of the oven to roast the walnuts for the walnut cream!
Non -alcoholic egg liqueur
- 4 egg yolks, of eggs size M
- 100 g Milch
- 50 g ml Sahne
- 40 g powdered sugar
- Mark from ¼ vanilla pod
preparation
Put all the ingredients together in a saucepan and heat over medium heat with constant stirring to 70 degrees Celsius. Then put in a bowl or measuring cup and let it cool completely.
Walnusssahne
- 5 sheet gelatin
- 70 g of sugar
- 600 g beaten cream
- 100 g walnuts, grated and roasted
- 100 ml of non -alcoholic egg liqueur
preparation
First soak the gelatin according to the package instructions in plenty of cold water. Then dissolve the gelatin, which is well pushed out of the water, with the sugar in a saucepan and heat it to max. 45 degrees (you have to be able to dip your finger in the liquid without burning). Now put the non -alcoholic egg liqueur in the gelatin. If the liquid is no longer too warm, add a small part of the whipped cream and stir briskly so that the gelatin does not form chunks. Now add the mixture to the rest of the cream and fold carefully, but quickly.
Put together cake
Cut the walnut base into two floors of the same thickness. Place a floor with the skin down in the ring or in the springform pan. Place about a third of the walnut cream on the floor and smooth out, then put the second floor on it and fill in the rest of the cream and smooth it out. Place the cake in the fridge for about 2 hours.
Decor
- 100 g beaten cream
- 150 g non -alcoholic egg liqueur
- 1 sheet of gelatin
- 14 half walnuts
Finish
To garnish the cake, put the remaining cream in a piping bag and spray a cream rand on the edge of the surface. Soak the sheet of gelatin again in the water, then dissolve briefly in a saucepan and add the non -alcoholic egg liqueur. Spread the egg liqueur on the cake. Place the cake in the fridge again for 30 minutes so that the egg liqueur becomes a little firmer. Finally, decorate the cream rand with the walnuts.
