A beautiful cake with walnuts that is very easy to prepare. I believe you will enjoy every bite. Follow recipe.
Ingredients: simple, total time: 60 min., 10 servings
Dough:
250 g butter, softened/ or 1 cup
200 g sugar/ or 1 cup
190 g flour 00/ or 1 and 1/2 cups
2 teaspoons baking powder
1 teaspoon salt
4 eggs, lightly beaten
80 ml milk/ or 1/3 cup
2 teaspoons vanilla extract
140 g chopped walnuts/ or 1 and 1/4 cups
Frosting:
150 g softened butter, room temperature/ or 5 oz
300 g powdered icing sugar /or 2 and 1/2 cups, you can add more if you like sweeter /control it
1 teaspoon vanilla extract
Preparation:
Dough:
Preheat oven to 160 °C (325 F). Spread and flour two round 20 cm (8-inch) cake tins. Put the baked paper on the bottom.
Mix sifted flour, baking powder in a bowl.
Blend the walnuts coarsely. In a plastic bowl, whisk the eggs and add the vanilla.
In another bowl, whisk the butter that has stood at room temperature with sugar until it becomes a fluffy and light mixture, the cream must be whitish. Stir for about 7 minutes.
Gradually add the egg mixture to the butter and mix constantly with a mixer.
Then gradually add flour mixed with baking powder and salt. When you have mixed the mixture well, add the walnuts gradually at the end and mix the mixture with a spatula. Combine the mixture well.
Transfer the mixture to molds for about 30–35 minutes at 160 °C. If you don’t have two of the same molds of that size, bake out twice and divide the mixture in half.
Check the dough with a toothpick.
When the cake is done, leave it to cool a bit, and take it out of the mold and turn it over.
Allow to cool completely before frosting.
Cream:
In a deep bowl, pour powdered sugar and add softened butter and mix with a spoon and combine the ingredients, then pass with a mixer, whip the cream to a froth and add the vanilla aroma. The cream must be sparkling and soft, try the taste of the cream, if you want, add more powdered sugar, and mix again.
Processing:
When you have combined the cream and crusts have cooled completely, place the first crust on the decorative tray, spread the cream well, flatten the filling with a cake knife.
Then put the second crust on the cream, coat the whole cake with cream. Sprinkle with walnuts on top of the cake and refrigerate for 2 hours.
When decorating cake, you can also use whipped cream as a decoration, with a cake syringe to do patterns as you like. Buon appetito!
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