Name: The best nut cake in the world: two layers and caramel vanilla cream
Prep time: 85 min
Cook time: 85 min
Total time: 85 min
Yield: 16
Ingredients: 6 egg whites; a pinch of salt; 8 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 6 tablespoons ground walnuts; 6 eggs (yolks and whites separated); 8 tablespoons granulated sugar; 4 tablespoons sparkling mineral water; 6 tablespoons all-purpose flour; 2 tablespoons cocoa; 1 packet baking powder (12 g); 500 ml milk; 1 packet vanilla pudding mix (for cooking); 6 egg yolks; 6 tablespoons granulated sugar; 2 packets vanilla sugar; 300 g softened butter; 150 g ground walnuts; 50 g grated chocolate (for sprinkling)

Preparation procedure

Nut meringue layer Whisk the egg whites with a pinch of salt until stiff peaks form, then beat in the sugar tablespoon by tablespoon. Gently fold in the flour and ground walnuts. Spread an even layer on a baking tray (30 × 40 cm) lined with baking paper and bake at 180 °C for about 30 minutes until lightly golden. Let cool.
Cocoa sponge layer Whisk the egg whites to stiff peaks, gradually add the sugar. Beat in the yolks, pour in the mineral water. Gently fold in the flour sifted with the cocoa and baking powder. Spread the batter onto a second lined baking tray and bake at 180 °C for about 25 minutes. Let cool.
Cream From the milk, pudding mix, sugar, vanilla sugar and egg yolks, cook a thick pudding; cover the surface with cling film (directly on the cream) and let it cool completely. Whip the butter until fluffy and gradually beat in the cooled pudding. Finally fold in the ground walnuts.
Assembly Place the cocoa layer on a serving platter, spread half of the cream. Cover with the nut meringue layer, spread the remaining cream and sprinkle the surface with grated chocolate. Let the cake set in the refrigerator overnight.

Total preparation time

Baking both layers: 55 min (30 + 25)
Cream and assembly: 30 min
Chilling/resting: min. 8 hours (ideally overnight)
Total (active): approx 1 h 25 min + chilling

Number of servings

16–20 servings (depending on slice size)

Conclusion

This is a dessert that will shine at any celebration. The combination of two different bases and a velvety vanilla cream with nuts gives the cake great texture and flavor. Make it a day in advance – it will rest, firm up and slice perfectly.

The best nut cake in the world: two layers and caramel vanilla cream recept

For 16 portions

Ingredients

Nut meringue layer:

Cocoa sponge layer:

Cream:

To finish:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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