Grandma's creamy cake

Updated: Sep 20

Grandma's creamy cake

## Traditional Delight: Grandmother's Walnut Vanilla Pudding Cake Recipe

The old recipe of our grandmothers, how they used to make sweets from local ingredients. This cake is so simple, so delicious and juicy that you'll want to make it every week! A wonderful and soft crust made of ground walnuts with the addition of vanilla pudding cream and lemon zest that gives it a phenomenal taste. It is an ideal treat for all occasions. For this recipe you will need, from the basic ingredients: eggs, flour, walnuts, baking powder, 1 bag vanilla pudding, milk and sugar. Let's make it together. Before preparing this cake, always read the instructions at the bottom of the text. Follow recipe.

ingredients: simple, standing time 25 min., total time: 60 min.

Cream:

Bark:

For Sprinkle variant:

Preparation:

Cream:

In a deep bowl, whisk butter and sugar, 1 grated lemon, until you get a smooth uniform mixture and the sugar has been absorbed. Set aside.
Whisk the pudding powder with separate 6 spoons of 400 ml of milk — mix into a smooth, lump-free cream.
In a rest of the milk add 1 bag vanilla sugar and stir.
Heat milk to low to moderate heat to boil, turn off the heat.
Add mixed pudding with milk — stir on the heat until us thick without lumps. Let it cool 10 minutes at room temperature.
When is cooled, pudding cream mix in mixture with butter and sugar on low speed until uniform cream, then shortly pass with a spatula with light movements.
Cover the cream well with nylon foil — let it cool down at room temperature, you can also put it in the freezer for 10–15 minutes for the fast cooling.

Bark:

Beat the egg whites until stiff, gradually adding 3 spoons of sugar one at a time. Set aside.
Beat the egg yolks with the rest of the sugar until you get a lighter and smoother mixture.
Now add: oil, and yogurt, mix shortly — then add grated apple and mixed flour with baking powder and a pinch of salt. Mix it all well until the mixture is uniform.
Now add the coarsely ground walnuts and mix well with a spatula.
At the end, gradually add the beaten egg whites and gently beat with a spatula.
Spread baking dish 20 × 30 cm with butter and flour, or line with baking paper.
Pour mixture and spread evenly and level.
Bake a cake in a preheated oven at 180 °C, about 20 minutes. Check the dough with a toothpick.
Let it cool for 10–15 minutes.
Divide the crust into two equal parts down the middle with the help of a cutter for bark, or long sharp knife, so that each crust is inside out.

Preparation cake:

Divide the cream into one larger part and the other into a smaller part.
Apply the cooled larger part of the cream on the first bark so that the upper part of the baked crust is on top, then put the second part of the crust, spread with the rest of the cream.
Sprinkle with ground nuts or as you like you can use cocoa powder first then walnuts, how did I do it.
Cool the cake in the freezer for at least 4 hours, or overnight, it's better to harden!
You can also put it for quick cooling in the freezer for about 1 hour.
Serve diced cake with coffee or tea.

Buon appetito!

NOTE:

For the larger dish or mold 43 × 24 cm container, use double doses, except baking powder.
You can freeze the cake in the freezer for up to a month, pack it in special boxes and wrap it in nylon foil. Before the consumption, take it out 2–3 hours earlier.
The longer the cake stays in the fridge, the better its shape will be.
Keep the cake covered in the refrigerator for up to 3 days.