Finally the nuts from my grandmother arrived ..so I set to work and prepared something sweet: X
- 4 eggs.
- 3 tablespoons flour.
- 1 tablespoon cocoa.
- 4 tablespoons sugar.
- 3 tablespoons ground walnuts.
- 2 tablespoons oil.
- 5 gr baking powder.
- Chocolate 100 gr.
- 15 gr butter.
Preparation time: less than 30 minutes
RECIPE PREPARATION Walnut cake and chocolate icing .:
Separate the egg whites from the yolks, mix with a pinch of salt, then gradually add the sugar. Mix until they become a foam (meringue type). , baking powder and walnut. From the composition put aside a few tablespoons, which are mixed with cocoa. Put in a tray lined with baking paper or greased well. Bake for 15-20 minutes at 180 °.
When it cools, glaze it with melted chocolate on a steam bath.
American Cake with Chocolate and Walnuts Recipe
Ingredients for the American cake with chocolate and nuts recipe:
(for 12 pieces): 100 g butter, 100 g dark chocolate (with 70% cocoa), 300 g sugar, 1 pinch of salt, 1 vial of vanilla essence, 3 large eggs, 125 g flour, 2 tablespoons cocoa (25 g), 100 g walnut kernels. For the icing: 7 tablespoons whipped cream, 100 g dark chocolate.
Preparation for the American cake recipe with chocolate and nuts: Melt the butter and chocolate. Put the butter in a medium saucepan and let it melt over low heat, stirring constantly with a wooden spoon. Break the chocolate into pieces, put it in the butter and let it melt, stirring constantly. & # 8211 Add the sugar. Preheat the oven to 180 ° C. Remove the pan from the heat, add the sugar, salt and vanilla essence and mix well. & # 8211 Follows eggs. Break the eggs one by one and put them in the composition, stirring further with a wooden spoon, until they bind well with the rest of the ingredients. Then pour the composition into a bowl.
& # 8211 Prepare the dough. Mix the flour with the baking powder, and cut the (larger) pieces of walnut kernels. The composition in the bowl is rubbed with foam for about 1 minute with the mixer, then the walnut kernel is added first, and then the flour and cocoa mixture and rubbed for about a minute.
& # 8211 Put the cake in the pan. Wallpaper a rectangular tray (about 28 x 23 cm) with baking paper, pour the dough and spread evenly on the bottom of the tray. Bake for about 30 minutes, remove and leave to cool (in the pan) for about 15 minutes. & # 8211 Spread the icing with a knife. Detach the cake from the edges of the tray, turn over and remove the baking paper, then turn to the other side and allow to cool.
Grease with icing, keep cold for an hour and cut into 12 pieces. For the icing: Put the whipped cream on the fire to boil a few times, take the pan off the heat, add the chocolate and let it melt.
Egyptian cake with walnut cream, hazelnuts and.
Egyptian cake recipe with two types of cream (walnut and hazelnut cream and vanilla cream)
Walnut and rum cream cake
Cake recipe with two types of cream (the first cream, from rum and ground walnuts and the second from butter, eggs and cocoa)
How do we prepare islere recipe with butter, walnut and chocolate cream?
How to make dough for islere with butter and walnuts
Mix all the ingredients in a bowl and knead the dough very lightly. Put it in a plastic bag and put it in the fridge for about 1 hour.
Due to the large amount of butter, the temperature of the dough must be kept very low, otherwise it becomes too soft and it is not possible to work with it.
Sprinkle the flour on the board and spread the dough until it is 4-5 mm thick. Cut with a small glass or cake molds (I used a glass with a diameter of 3 cm), and put in the tray.
The rest of the dough is kneaded, spread and cut and until it is not left at all. Place the molds in the fridge for another 20 minutes and in the meantime preheat the oven to 180 degrees Celsius. Bake for 10 minutes until golden.
Eggs, sugar, milk, vanilla and lightly melted chocolate mix well and cook on a steam bath. Mix with a whisk until the composition thickens a little. Remove from the heat and leave to cool, stirring occasionally.
The butter, left at room temperature for about 1 hour, must be rubbed with foam or beaten with a mixer. Add 1-2 tablespoons of cream once and mix until incorporated.
Mix the sugar and cocoa powder well in a small pot, add a little milk and put on the fire until the sugar dissolves.
Add the 50 g of butter and bring to a boil. Leave to cool a little.
Assembling the islands
The cookies are divided into 2 (I got 60 cookies so there will be 30 Isler) and half are placed on a grill for cakes, the others being the lids.
Put the cream with a teaspoon, put the cookie on top and press lightly.
The glaze can be applied either by covering them completely or in various models. They can also be decorated with walnut kernels or crushed walnut, coconut.
The recipe and the pictures belong to Maria Pintean and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given for this recipe is 10.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Islere with butter, walnut and chocolate cream, old recipe
Top: Beat the yolks with the sugar, then add the oil. Add the milk, then the flour, ground walnuts, baking powder and vanilla. We mix the egg whites with a pinch of salt. We incorporate them in the composition obtained above, with the help of a palette, with slow movements. The obtained composition is divided into two identical bowls, in equal quantities. Wallpaper a 24/37 cm tray with baking paper, pour the first half of the composition. Put the top in the hot oven at a suitable temperature for 12 minutes. Remove the top when it is ready and bake the other one, proceeding in the same way as before. Let the countertops cool. You can bake the whole top and then cut it in half lengthwise.
White chocolate cream: Break the white chocolate into pieces, add the liquid cream. Put the bowl on the steam bath and mix until the chocolate is completely melted. Remove from the heat, refrigerate for 3-4 hours until the cream hardens. After this time, remove the chocolate cream, mix it until it becomes frothy. Incorporate the mascarpone, grated peel and lemon juice. At the end we add ground walnuts. Place the first top on a chopping board and grease it with cherry jam. Put the cream, level it, place the second countertop. Let the cake cool for 2-3 hours. After this time, take the cake out of the fridge and portion it. I got 18 pieces.
Glaze: In a saucepan put whipped cream and broken chocolate pieces. Place the icing on the steam bath until the chocolate is completely melted. During this time we mix continuously with a spoon. We take the icing from the fire, we put a little on each cake, letting it flow on the edges. Sprinkle the candies on top, let it cool until the icing hardens, then serve. Enjoy your meal!
Simple cake with walnuts & # 8211 old Hungarian recipe
Simple cake with walnuts & # 8211 old Hungarian recipe. A cake with fine sheets of tender dough and walnut filling with rum and vanilla that is baked together with the sheets. White rum icing with lemon and almond flakes complete this special cake. D iós lepény torch he tells it in Hungarian & # 8211 because it is an old Hungarian recipe that is also made in Transylvania.
I have this old Hungarian recipe for a simple cake with walnuts and lemon icing with rum from my great-grandmother Buia's notebook from Sibiu. I also told you about her and the fact that her recipes were written in 3 languages: Romanian, German and Hungarian. Buia was born in 1905 in the village of Chinari in Mures County, the daughter of a Greek Catholic priest. From her I learned what traditional Transylvanian cuisine means, with Austrian, Hungarian, Slovak, Jewish or French influences.
In Transylvania and Banat it has always been eaten very well, people being open to combinations that may still seem strange to some today: joining fruits with steaks, soups or apple or cherry sauces, spicy paprika or very fine cakes and pies with walnuts or chocolate . That's how we grew up, with these goodies in the house.
This walnut cake is recorded as & # 8222dios lepeny torta & # 8221 & # 8211 meaning walnut pie pie. Diana, co-author Savori Urbane has already published a similar cake with cocoa, also according to an old recipe recorded in her grandmother's notebook. The recipe can be found here & # 8211 Simple cake with chocolate and sheets.
Both are made on the same shoe: two tender sheets filled with a mix of eggs rubbed with sugar and walnut flavors. In my version, rum also appears and in Diana's version, cocoa appears (both in sheets and in cream). Everything bakes at once, so we don't make the sheets separately. The walnut filling is great! Aromatic and tender, it makes me think of pricomigdale & # 8211 recipe here.
My recipe is for the large oven tray (33 x 42 cm) and I decided to halve it to make a smaller, trial portion. So the 20 x 35 cm tray is perfect for the quantities below. The tray should have higher walls, at least 5 cm.
Chinese cake with yolk icing
It's an old recipe but I just found out from the blogosphere that it says & # 8220Chinese Cake & # 8221.
We really liked it when our mother cooked it, I also cooked it a few times. In all my memories, however, after cutting, the icing broke. Now, I managed for the first time, with a kitchen cutter to section it without problems. On other occasions I tried various options: whether it was hot or cold, I soaked the knife in water, I did not succeed.
Perfectly cut cold with the cutter (in the classic sense) or with a knife that has a very fine and sharp blade, that is also a cutter. The blade being flexible, better controlled, the straight line of the cut, with a ruler (intended only for kitchen use) supported by the edges of the tray, I did not reach the level of the glaze to break it. If it reaches the icing, do not press with the ruler, lift it at one end. I haven't tried a heated knife, like Snickers, but there's no point in complicating yourself if this solution works. It is a very good cake, moderately sweet.
You can decorate it with chocolate as I explain at the end.
I prefer it that way. Simple, clean, geometric image.
Tray size: 25x32cm (the reference is the surface size)
250 g soft butter at room temperature
6 egg whites
1 & # 8220ciupitura & # 8221 de sare
200 g flour
200 g sugar cough
200 g ground walnuts (optionally you can fry / bake very little)
2 tablespoons cocoa
2 sachets of vanilla sugar
1 baking powder
200 g powdered sugar
dark chocolate (with milk I used, hence the lower contrast)
1. Remove the oil from the fridge in time to soften it.
2. Put baking paper in the tray in which you will bake the top.
3. Carefully clean the walnut kernels with the shells that must escape, even on packages with vacuum cores. I break the nuts the day before because it's a rather painstaking process.
if you want you can fry them a little without burning them and grind them into small pieces.
4. In a bowl form a dry mixture of: walnut + cocoa + flour + vanilla + baking powder.
5. Now heat the oven to a maximum of 180 degrees (proper heat).
6. Beat the egg whites together with a pinch of salt until they harden very well.
7. In a very large bowl, with the mixer, rub the butter with the caster sugar until the sugar melts. If you want it to go very fast, put powdered sugar instead of cough.
8. Start putting butter over the dry mixture, at the beginning reducing the speed so that it doesn't "fly" until you incorporate everything. If it gets too dry, you are allowed to add 2-3 tablespoons of the beaten egg white so that you can incorporate it more easily.
9. Stop the mixer, pour all the egg whites over this mixture and mix with a spatula with movements from bottom to top.
In order to homogenize better, in the end you only give a few more pulses with the mixer, in a few seconds any egg white fragments disappear, it's ready!
10. Turn over in the tray protected by baking paper and level with a spatula.
11. Bake the top at 180 degrees (suitable heat) for 20-30 minutes, it should not be baked at the end. It took me 20 minutes.
12. While the top is baking, prepare the icing: rub the yolks with the powdered sugar very well with the mixer until they turn white and double in volume. If you like the taste of coffee, you can add 1 tablespoon of instant coffee but it will not be yellow. I prefer it like that, yellow.
13.When the countertop is almost ready, remove the tray and immediately pour the yolk mixture into the ribbons from one end to the other, then spread it in places where it does not cover the countertop.
14. Put the tray in the oven and bake until the icing hardens, about 10 minutes, but watch it, if it starts to brown very subtly on the edges, turn off the heat and keep it in the oven for another 10 minutes.
16. Allow the cake to cool.
17. Cut it with a kitchen cutter or a knife with an extremely fine blade, otherwise the icing will crack very hard and break into shards. I first sectioned the glaze on the surface and the second movement I cut the countertop in depth.
I prefer it without chocolate on top, so simple, yellow and beautiful.
If you want, you can grate the chocolate on top
or to melt it on steam and mix with a 1-2 tablespoons of palm oil or 2-3 tablespoons of milk and draw in a thin line after inspiration. The clever imagine Chinese idioms.
Slice the cake with walnuts
From the category of old cake recipes (understand tasty recipes) this cake is ideal for those who love cakes with a lot of nuts. Like most childhood cakes, it is easy to make and does not require many ingredients other than the basic eggs, flour, sugar and of course walnuts.
- 4 eggs
- 200g powdered sugar
- 10 tablespoons water
- 160g flour
- 160g ground walnuts
- 1 baking powder
- 200g butter 82% fat
- 140g old powder
- 200g ground walnuts
- 100ml milk
For a start, I write to you that I rarely make walnut cakes because someone hates to break nuts :(. But with insistence and promises of steak recipes, I manage to convince him.
We mix the walnut with flour and baking powder.
Mix the yolks well with the sugar and add every 4 minutes a tablespoon of water. Don't stand with your watch just around you :)
Meanwhile, preheat the oven to 170g C.
We whisk the egg whites.
In the yolk composition, gradually add the beaten egg whites and the mixture of flour, walnuts and baking powder. Mix lightly over your head with a spatula.
Bake the top in a tray lined with baking paper for 20-25min. For more safety we test with the toothpick.
I used a tray the size 30 & # 21535. Let the countertop cool.
2. Prepare the cream until the top is baked
Heat the milk to be hot and then put the ground walnuts in it. Mix well and let cool.
Mix the butter well with the powdered sugar and then gradually add the scalded walnuts.
You can also add a few drops of rum essence.
4. Spread the cream over the counter, put the cake in the cold and then prepare the icing, melt the chocolate and add 2 tablespoons of oil.
When the cream has hardened well, lightly pour the icing. You can stop complicating yourself and grate the chocolate on top. Or even finely chopped walnuts.
We cut the cake into slices with a knife that we passed through warm water.
And in the version with grated chocolate on top:
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- Heat the whipped cream over medium heat until it starts to boil.
- Then pour it over the chopped chocolate as small as possible and leave it aside for 2 minutes.
- Gently mix the composition until smooth, then incorporate the butter at room temperature.
✽ Use a chocolate with a minimum percentage of 50% of the cocoa mass, but not more than 70%, because the icing may be too bitter. Alternatively, you can use milk chocolate if you don't like dark chocolate, but the color won't be as intense.
Apple Cake, Chocolate Icing and Walnut
Peel an apple, grate it and squeeze the juice.
Add eggs, sugar, salt, sifted flour together with baking soda, grated lemon and orange peel, along with sugar, rum essence and mix well (even by hand) until the ingredients are smooth. Incorporate walnuts, coarsely chopped.
Pour into a tray lined with butter and flour (27 x 37 cm) and level.
Put in the preheated oven for 35-40 minutes, at 180 degrees or until the top is baked, pass the test with the toothpick and it is nicely browned.
Allow to cool slightly.
Mix cocoa with sugar in a saucepan, then dilute with water.
Separately, melt the butter, pour it over the above composition and mix.
Bring to a boil over low heat and stir continuously until thickened.
Set aside, quickly add salt, grated lemon / orange peel and mix well.
Pour the hot cream / icing over the slightly cooled top and level (this will be absorbed by the top, successfully replacing a simple syrup).
Sprinkle immediately on top of coarsely chopped walnuts, evenly distributed and press lightly by hand.
Leave to cool, then put the cake in a bag and refrigerate until the next day.