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Cake with walnuts and chocolate cream


Yellow top: Separate eggs. Whisk the egg whites with a pinch of salt, then add the sugar one at a time, continuing to mix until a hard and shiny foam is obtained. Incorporate a yolk, the oil, and at the end add the flour mixed with baking powder, mixing with light movements from bottom to top. Pour into a tray lined with baking paper and bake at 180 degrees for. about 20-25 minutes (the toothpick test is done). Leave to cool.

Walnut top: Beat the egg whites with a pinch of salt and add the sugar one by one, mixing well after each one. Put flour mixed with baking powder and coarsely roasted and ground walnuts. Homogenize and pour into the same tray in which the first countertop was baked, lined with baking paper. Bake for about 35-40 minutes. Allow the countertop to cool in the pan.

Cream: The yolks together with the sugar, vanilla sugar and flour mix well. Pour the milk a little and mix with a whisk until smooth. Put on low heat and leave until it thickens, stirring constantly in the cream so as not to make lumps. When the desired consistency has been obtained, take it off the heat, put the broken chocolate on the pieces and mix vigorously until the chocolate melts and mixes. At the end, add the butter and mix again until all the cream is homogeneous. Allow to cool well. Place the yellow worktop on a plate. Grease with half the amount of cream and carefully place the walnut top on top. Grease with the rest of the cream, sprinkle coconut on top and leave to cool for at least an hour. Portion and serve. Good appetite!