We mix the egg whites with the salt powder and sugar, then we add the vanilla sugar and the essences (depending on how fragrant you want the top to be), we add the ground walnuts, we mix lightly with a spatula, and at the end we add the flour mixed with the powder baking. We incorporate everything well and divide this composition into 3 equal parts (weights weighed around 500g each with a saucer).
In a tray with a diameter of 22 cm lined with baking paper, I baked a sheet of approx. 10-15 minutes each (or until it becomes a little golden on the edges), on the last sheet I put a spoonful of cocoa in the composition and bake it like the other 2. If you have 2 or even 3 trays of the same size the work is easier : D
After baking the 3 sheets, let them cool, and in the meantime we take care of cream:
We put the cold milk in a bowl, over the fish, we pour the envelope of pastry cream and a little vanilla essence, then we mix until it becomes a fine cream, like pudding. Put the bowl in the fridge for a few minutes, and when we take it out we mix it a little more.
For the syrup: We put a cup of water on the fire together with the sugar, and when all the sugar has melted, we stop the fire and add a little rum essence.
On a plate we place the first sheet of walnut, we syrup the whole surface, we put the cream, the second sheet, but this time the one with cocoa, we syrup it too, we put the cream again,
taking care to leave a little for decoration, and then the last sheet of walnut that we syrup a little.
We put the cake in the fridge and take care of it glaze:
Heat the liquid cream in a kettle, meanwhile break the chocolate pieces, place it in a bowl, and when it has started to reach boiling point, turn off the heat and pour over the chocolate. Leave for a few seconds, until the chocolate softens, then mix until it forms the icing.
Take the cake out of the fridge and pour the chocolate icing over the whole surface, let it cool and decorate according to your preferences with the cream off, I made some popcorn on the edges and some balls on top, just to finish the cream.
2. Italian recipe for custard, recommended by the Italian School of Cooking (Italian School of Cuisine):
Ingredients for vanilla cream:
Beat the yolks with the sugar until completely dissolved, add the flour in the rain and the cold milk, then put everything on the fire, stirring constantly, until it binds.
An Italian trick: You can pour the mixture into small pots, 1 serving, then put in a bain-marie, in the oven. Like burnt sugar cream. & # 128578 Delicious portions of pudding come out.
The exact origin of this cake is not known, only that it was first named in the book French cook by François Pierre de La Varenne in 1651. The French call him millefeuille, the Italians yarrow, and we know it as napoleon.
I had two options for this cake & # 8211 to make the tops at home or buy them at the store. Eventually I decided to buy time and buy two sets of already baked puff pastry tops. So, I just had to prepare the cream and assemble the countertops.
already baked puff pastry & # 8211 6 pcs.
raisins & # 8211 50 gr
nuts & # 8211 0.5 glasses
for the cream:
milk & # 8211 500 ml
eggs & # 8211 2 pcs.
flour & # 8211 60 gr
sugar & # 8211 150 gr
sour cream or whipped cream & # 8211 500 ml
powdered sugar & # 8211 50 gr
So, if we have the countertops ready, all we have to do is prepare the cream. I have to tell you that for Napoleon cake I always made pastry cream, only this time I decided to try a new way & # 8211 I prepared two types of cream (pastry and whipped cream), which, combined give rise to a new cream & # 8211 diplomatic cream. It is a fantastic cream, I recommend it!
So, for the pastry cream, put the milk on low heat and let it heat up, and in the meantime beat the eggs with the sugar until the latter dissolves. Add the flour, mix until the lumps disappear and pour over the very hot milk. Stir continuously and turn off the heat after the cream boils. Cover with cling film to avoid the formation of pellets on the surface of the cream.
Let it cool and prepare the whipped cream & # 8211 beat the sour cream with powdered sugar.
When the pastry cream has cooled, mix it very well with the whipped cream.
And now we can assemble the cake. I made a bigger one, so I used two sets of three puff pastry tops. Napoleon cake is made in three layers, so I glued two sheets in each layer to make it longer.
So, grease each countertop with diplomatic cream, sprinkle with raisins (pre-soaked and drained well) and walnut kernels (crushed).
It is good to have an extra countertop, which we can crumble and press the cake around with the & # 8222 crumbs & # 8221 obtained.
Leave for two hours at room temperature and then put our cake in the refrigerator for at least 8 hours. From my own experience I can tell you, however, that the cake softens best in 24 hours.
Walnut and vanilla cream cake
I have tried many of your recipes. I love it! And the explanations are excellent. You can't go wrong. My only problem is that I am pregnant and I don't know how much longer I can resist among so many goodies. Congratulations for everything you do and as many successes as possible! Madalina, Cluj.
Thanks Madalina, I hope I don't get the praise on my head :) I was told that my blog is not recommended at all for pregnant women, so it seems that for the time being you are resisting quite well)
very good cake with nuts. the top is the same as for the Jofrre cake. a secret: mix the flour with the nuts before and then with the rest of the top composition.
Thank you for sharing your secret with us!
I can say that it is one of your most successful recipes! congratulations! :)
Hmmm, I didn't expect you to like it so much :)
Well, on a scale of 1-10, this cake is 9+. looks good and safe and the taste is in line with the appearance! :)
If it's extra, I'm happy with 9 :)) The cake seems to be even better than it looks in the photos of the recipe, I really like this cold vanilla cream.
let my mouth water. it looks great and I think the taste is just right. congratulations.
Thank you, I'm really convinced that the taste of the cake is in line with the appearance. But don't go after me, you better try it and convince yourself! :)
looks fff good. I'm sure I'll try it because it reached my heart. thanks
I have a question about vanilla cream. I have tried in the past to make such a cream and instead of a few tablespoons of flour I put almost 150 g (until it thickened). Where do I go wrong because he doesn't want to get fat? About how long does it thicken?
Hi, Ionela! I don't know what to say, I had absolutely no problem with this cream. Maybe the recipe you tried was different, or it wasn't explained in enough detail. My vanilla cream thickened in about ten minutes, kept on medium heat. If you follow everything I wrote in how to prepare the recipe, then you should get a flawless cream: D.
If you allow me, I have a suggestion. In such creams, instead of flour, starch works. The cream comes out much finer and, if it does not thicken enough, you can put 2-3 sheets of gelatin.
Mira, thank you for the advice on behalf of everyone :) Good idea with gelatin sheets, I hope Ionela saw it too. And you're right about starch, it really makes the cream look finer. For convenience, I still prefer to use flour. Most readers are convinced that they do not have starch in the house, and I wish that the recipes could be prepared without too much hassle, with ingredients at hand.
Thank you for your answers. I hope it comes out without gelatin :)
Looks great :) Yumiiiii! Thanks for the idea with the gelatin foil. A beautiful spring!
I hope that Mira will come here again and receive your thanks :) Until one day, it snowed in Constanta today, so it doesn't look like spring :))
I have to admit I'm a thief :). For 3 months I have been stealing recipes without confessing my deed. I discovered the site from a colleague and since then I keep trying your networks. It's the first time I get a recipe (s) from head to toe and that's because all the ingredients are listed (I've had some patanii on other sites). Lots of thanks, the recipes are really tasty!
Now I need your help. I make a cake every week and this week I decided it should be one with walnuts and a sticky cream. If I found the countertop recipe here, it's not really creamy. Somehow you have a sweet and especially sticky cream recipe (it should contain honey and butter :)).
Thank you very much and an inspired week!
Hi, Mariana! If you praised my recipes and confessed your deed, I forgive you for not saying anything for three months :))
For this week's walnut cake, I think you could try using an almond cream, you can find the recipe on the blog (I didn't put honey, but you can use it without problems).
Ingredients for the wasp nest with walnuts or cinnamon
For 12 large pieces or 16 smaller ones
- For the dough
- 500 g flour
- 240 ml of warm milk
- 7 g dry yeast or 25 g fresh
- 100 g sugar
- 50 g soft butter or 60-70 ml oil
- vanilla, lemon peel
- 2 yolks
- 1 pinch of salt
- 200 g ground walnuts or hazelnuts
- 50 g sugar
- 1 tip of cinnamon knife
- 50 g butter
- 150 ml of milk
- 150 g sugar
Ingredients Sumegi Cake & # 8211 meringue sheets with walnut and cocoa cream
(small portion, for a tray of approximately 28 & # 21520 cm., results in 36 pieces of 3/4 cm.)
- 4 egg whites
- 200 grams of sugar
- 1 pinch of salt
- 1 tablespoon with good, flavored cocoa tip (I usually use De Zaan, it's the best I've found in our country)
- 200 grams of ground walnuts
- 50 grams of roasted walnut kernels, cut with a knife into small pieces
- 4 yolks
- 1 tablespoon cocoa tip
- ½ tablespoon of instant coffee
- 200 grams of butter
- 1 tablespoon vanilla extract
Preparing Sumegi Cake & # 8211 sheets of meringue with walnuts
1. Beat the egg whites hard with salt, then add 200 grams of sugar and continue beating until the sugar is completely dissolved.
2. Carefully mix the resulting meringue with 1 tablespoon of cocoa and ground walnuts. Add the roasted walnut kernels and cut with a knife. When I say & # 8222 it mixes carefully & # 8221, I mean that only vertical movements are made, starting from the bottom of the vessel to the surface, so that the meringue does not fall.
3. The resulting composition is divided into 3 and 3 sheets of 20 x 28 cm are formed. If you make the whole portion & # 8211 by doubling the ingredients & # 8211 you will get sheets the size of the usual tray from the stove. I formed the sheets in the tray covered with baking paper. Bake the 3 sheets in the preheated oven at 150 degrees Celsius.
Baking the sheets takes about 20 minutes, until the surface dries well and begins to brown all around. Allow the sheets to cool without overlapping them.
Be careful not to have problems with the sheets and not to peel off the paper, you can grease the paper with solid butter.
Sumegi Cake Preparation & # 8211 meringue sheets with walnut and cocoa cream & # 8211 cream preparation method
4. To prepare the cream, the 4 yolks together with the butter, cut into cubes, 1 tablespoon of cocoa, ½ tablespoon of instant coffee, vanilla extract and 200 grams of sugar are boiled on steam until thickened. Stir in the steam during the cooking, insisting on the bottom of the pan. As soon as the cream heats up and thickens a little, remove from the steam. The consistency of the cream should be semi-fluid, not too thick.
5. Allow the cream to cool a little then, while it is still slightly warm, divide it into 3. Grease each sheet (including the top) with a layer of cream. Cream sheets overlap. The top layer of cream will dry out and form a icing on the surface of the cake.
6. Optionally, you can decorate the cake with toasted walnuts and ground walnuts sprinkled on top, while the icing is still wet. Place the cake in a cool place and cut into pieces the next day.
Lica leaf cake (wafers with caramel, walnut and cocoa)
Mix half the amount of sugar (250g) with eggs until it reaches the consistency of a foam. It is set aside. Pour the rest of the sugar into a saucepan / pan and caramelize over medium heat until golden, then remove the bowl from the heat. Add butter, ground walnuts, rum essence, cocoa and mix well. Add the egg cream and simmer for another 5 minutes. Mix well to melt all the sugar lumps that form.
Place a wafer sheet on a counter and spread with a part of the caramel cream. Repeat the operation until the cream is exhausted. Place a wooden bottom on top of the cake and press well, to make sure that the sheets have adhered to the cream and there are no air gaps. Cut the cake into squares after at least 4 hours.
It cooks in 30 minutes and is super good, normal!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)
Wafer sheets (with caramel cream and walnut)
Roll with wafer sheets and coconut cream and caramel. This makes them suitable with all kinds of creams, from chocolate to caramel, vanilla cream, or, why not, a simple cream of mascarpone with cream. Sweet cake recipes. Cake with meringue, walnut and cocoa caramel with walnuts, meringue leaves, vanilla cream, chocolate cream, caramel. New Cake with white chocolate and. Wafer sheets are easy to find, even in stores.
This cake with honey leaves and caramel cream is inspired by my recipe book, which I have had since childhood. It's been a while since I've given you a cake recipe. But now I wash away my sins and give you the recipe for a special cake with poppy seeds and walnuts! Sifted flour, walnuts and baking powder are added over the egg whites, mixing gently with. On a damp napkin, turn the top, take down the baking sheet, then turn it upside down again and roll it with the towel. Put sheet, cream, countertop, cream, foil and then chocolate icing (melt the chocolate together with the butter over low heat or on a steam bath). Add lightly roasted walnuts in the oven and grind. We put the first wafer sheet on a bottom and spread it over.
List of the best 70 recipes, including Wafer Sheets with Coffee Cream.
Top - separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and a few drops of lemon juice, then add the sugar and mix until it doubles in volume, then add the yolks one by one, then the milk, oil, flour, baking powder quenched in lemon juice. , coconut and mix until smooth. Put the composition in a greased pan lined with flour and bake until it passes the toothpick test.
Mix the yogurt with the sugar, then the whipped cream separately.
Prepare the gelatin according to the instructions on the envelope, then add the yogurt and refrigerate for 5 minutes, after it has started to harden, mix with the whipped cream.
Bust-put in 2 small bowls food foil. Put a few tablespoons of peach cream, and put the cookies on top and gently squeeze the foil and refrigerate.
We syrup the top, then we put the cream and then we carefully turn the bowls over the top,
1. Beat the egg yolks with the sugar and 3 tablespoons of concentrated coffee until all the sugar has melted and you get a cream-like cream. Add the beaten egg whites, walnuts and gradually the flour. Stir gently and pour into a tray lined with baking paper. Bake in a hot oven at the right heat for 30-35 minutes.
2. For the cream, boil the coffee sweetened with sugar for 3-4 minutes, then set aside for 15 minutes. Separately, in a saucepan with a thicker bottom, beat the yolks. Gradually add the sweetened coffee, then put it on a low heat, stirring constantly with a wooden spoon, until it thickens, taking care not to stick to the pot or to make lumps. When it cools, add the butter rubbed with foam.
3. Cut the top into three sheets. Place on a plate, syrup and fill with two-thirds of the cream. Grease the cake on the side with the rest of the cream and powder with cocoa. Garnish with whipped cream and chocolate figurines, refrigerate for 2 hours and then serve.