Supposed to be a
quiet afternoon after a long week of work, and suddenly my neighbour
visited me, asking if I could not bake a cake for her good friend's
birthday. I'm not a master in baking cakes, cake today is the fourth
prepared Torte in my life;). I like challenges, then, I decided to bake
Walnut Cream Gateau, which tempted me for a long time. Delicate nutty
and fluffy sponge cake with sweet vanilla cream and decorated with a
huge amount of walnuts. Excellent! ;)
Ingredients for sponge:
150 Walnut
50 g plain flour
1 tablespoon baking powder
5 eggs
2 tablespoons sunflower oil
150 g caster sugar
Grind nuts in food processor or chop very finely with a knife. Add to them the flour and baking powder and mix. Preheat oven to 180 ° C. Grease 23cm Cake tin, line bottoms of tins with non stick baking parchment.
NOTE: Furnace can also be divided into three equal parts and stove tops, each separately.
Prepare 2 large bowls. Separate egg whites to one bowl and the yolks to the other. Beat the white eggs, then add 50 g sugar, whisking for 5 minutes. Beat egg yolks with oil and remaining amounts of sugar (100g) for 10 minutes. All the ingredients carefully move into a bowl (the slaughter of white eggs, egg yolks and ground nuts with the flour and baking powder) gently and thoroughly mix all ingredients.
Put into prepared tin. Bake in oven for about 25 minutes. Remove the cake tin on a flat surface (upside down) and peel of baking parchment, cool completely.
With serrated knife, cut cake horizontally to make 3 thin layers.
Cream:
600 ml whipping cream
60 g icing sugar
2 tablespoons vanilla flavour
1 tablespoon gelatin Dissolve gelatin in 5 table spoons of hot water. Cool, is not allowed to be hardened gelatin (must be pouring consistency.)
In a large bowl, whip cream to stiff, then add icing sugar, gelatin and aroma of vanilla and mix thoroughly. Allow to cool in the refrigerator for 15 minutes.
Decoration:
300 g of chopped walnuts
Place cake layer on cake plate, spread with one-quarter of whipped cream. Repeat layering, ending with a cake layer. Spread remaining one-quarter of whipped cream on side of cake. Press remaining chopped walnuts intro cream on side of cake. Pipe whipped cream in pipping bag on top of cake in parallel lines.
The distance between one line and the second should be about 0.5 cm. Sprinkle chopped walnuts in between lines of cream on top of cake. Refrigerate cake if not serving immediately.
Pictures are not of good quality as preparing a cake in the evening, and my little camera not cope with pictures-made at night or in the evening. Plus, I can not show you the exact section of the cake, because it is a birthday gift, but I hope that, despite this miss the chance to bake this cake, which despite appearances is not that difficult. Enjoy your meal;)
Ingredients for sponge:
150 Walnut
50 g plain flour
1 tablespoon baking powder
5 eggs
2 tablespoons sunflower oil
150 g caster sugar
Grind nuts in food processor or chop very finely with a knife. Add to them the flour and baking powder and mix. Preheat oven to 180 ° C. Grease 23cm Cake tin, line bottoms of tins with non stick baking parchment.
NOTE: Furnace can also be divided into three equal parts and stove tops, each separately.
Prepare 2 large bowls. Separate egg whites to one bowl and the yolks to the other. Beat the white eggs, then add 50 g sugar, whisking for 5 minutes. Beat egg yolks with oil and remaining amounts of sugar (100g) for 10 minutes. All the ingredients carefully move into a bowl (the slaughter of white eggs, egg yolks and ground nuts with the flour and baking powder) gently and thoroughly mix all ingredients.
Put into prepared tin. Bake in oven for about 25 minutes. Remove the cake tin on a flat surface (upside down) and peel of baking parchment, cool completely.
With serrated knife, cut cake horizontally to make 3 thin layers.
Cream:
600 ml whipping cream
60 g icing sugar
2 tablespoons vanilla flavour
1 tablespoon gelatin Dissolve gelatin in 5 table spoons of hot water. Cool, is not allowed to be hardened gelatin (must be pouring consistency.)
In a large bowl, whip cream to stiff, then add icing sugar, gelatin and aroma of vanilla and mix thoroughly. Allow to cool in the refrigerator for 15 minutes.
Decoration:
300 g of chopped walnuts
Place cake layer on cake plate, spread with one-quarter of whipped cream. Repeat layering, ending with a cake layer. Spread remaining one-quarter of whipped cream on side of cake. Press remaining chopped walnuts intro cream on side of cake. Pipe whipped cream in pipping bag on top of cake in parallel lines.
The distance between one line and the second should be about 0.5 cm. Sprinkle chopped walnuts in between lines of cream on top of cake. Refrigerate cake if not serving immediately.
Pictures are not of good quality as preparing a cake in the evening, and my little camera not cope with pictures-made at night or in the evening. Plus, I can not show you the exact section of the cake, because it is a birthday gift, but I hope that, despite this miss the chance to bake this cake, which despite appearances is not that difficult. Enjoy your meal;)
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