A fantastic cake called wheat cake because the color is identical to wheat. A puffy and soft cake that is very easy to prepare and ready quickly. Follow recipe.
Ingredients: simple, total time: 60 min. 8 services
Cream Ingredients:
300 g walnuts / half ground and half finely chopped
3 eggs
150 g of sugar
100 g of cornstarch
1 liter of milk
100 g butter/ room temperature
1 teaspoon of vanilla sugar/ 5 g
Ingredients of the Bark:
6 eggs
pinch of salt
100 g of sugar
150 g of flour
1 and a half teaspoons of vanilla sugar / 7 g
100 g of butter/ room temperature
Preparation:
Prepare all the ingredients listed above. First fry the walnuts on a slightly moderate heat. Grind half of them and chop the other half into small pieces with a knife, you can also use a blender but with shorter work. Separate a small part from the chopped walnuts for decoration.
MIXTURE OF CORNSTARCH:
Put the eggs and sugar in a deep, medium-sized saucepan and beat in a mixer into a frothy mixture, then add the starch, mix well and gradually add the milk. Put the pan on the stove and cook on a slightly moderate heat, stirring constantly, until the mixture thickens. Cover this mixture with foil and let it cool at room temperature.
THE BARK:
Take a deep bowl and put eggs and a little salt and mix well, gradually add sugar and mix constantly. When you have a creamy mixture, add half of the sifted flour and vanilla sugar, mix the mixture again and then add half of the flour again and repeat the mixing. When the mixture has become compact, add ground walnuts. Pour this mixture into a greased cake tin lined with baking paper. Bake at 180 °C for about 30–35 minutes, depending on the oven. Check the dough with a toothpick, if it is dry, the dough is ready. Leave the peels to cool, then cut into two equal parts.
CREAM FILLING:
Mix softened butter with vanilla sugar, then gradually add cornstarch to the mixture and beat constantly. Add chopped walnuts to this mixture when it has become uniform, and previously separate a small part for decorating the cake. Apply half of the filling on the first crust and flatten it, cover with the second crust and spread the filling again. Decorate the cake with chopped walnuts, leave the cake to rest in the refrigerator for 4 hours. Buon appetito!
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