Italian nut cake

[Dough:]

Italian nut cake

Category: Bakery products

Kitchen: italian

Ingredients
Dough:
Flour	2 tsp
Granulated sugar	300 g
Egg whites	8 pcs.
Shelled walnuts	300 g
Interlayer:
Cream 35% fat	400 g
Dark chocolate	150 g

Cooking method

• This quantity is for 6 cakes. The first time I did it - the cake seemed a bit small. Now, armed with the knowledge of the correct whipping of proteins, I got 9 cakes from the same products (it could have been 10, but I had to be absent for 20 minutes and the proteins settled a little). The number of products for the layer had to be increased. Instead of cream, I took fat sour cream - 600 grams, chocolate - about 250 grams.
• Crush the nuts very finely. Chopped in a blender:
• 
• Beat the whites with a mixer, gradually adding sugar (well, everyone knows, since we were taught by the great leader and beloved leader):
• 
• Add crushed nuts and flour. Stir until smooth.
• Preheat the oven to 220 ° C. Cut 6 circles out of parchment, the same diameter as the baking dish. Put one circle in a mold, lightly sprinkle with flour. Put 1/6 of the resulting mass on it in a thin layer.
• Note.
• I cut out 2 circles and reused them. I put paper on the bottom of a split form, I have two of them - so I baked 2 cakes at once. The dough does not spread, so you can put 2 circles of paper on a baking sheet with the dough on them. I did not divide the dough into parts, but simply spread 2 very full (how many will stick) tablespoons of the dough on the paper.
• 
• Place the dish in the oven and bake for 5 minutes. Then immediately remove the dough circle from the mold using a wide spatula. Bake the rest of the circles in the same way.
• Note.
• It seemed to me 5 minutes a little, it seemed like the cake was damp, so I increased the time to 8 minutes. Focus on the appearance of the biscuit. I didn't have to pull it out with a spatula, I turned the cake upside down with the paper and carefully removed it right away. I went along the entire edge with a knife, since the paper was slightly hot along the edge.
• 
• And one more thing: it is better to put the biscuits, probably, on foil or on film, otherwise they would stick to the tabletop - then it was problematic to transfer them to the cake. And it is better to prepare a place for the cakes in advance so that everything fits.
• Break 100 g of chocolate into small pieces, then melt them in a water bath. Coat all but one of the circles of dough with melted chocolate. Let the cakes cool.
• Note.
• In my case, 200 grams. Spread the chocolate thinly, it is possible not for the whole cake. Do not increase the amount of chocolate and grease the cakes abundantly - it can be very sweet.
• Interlayer:
• Grate the remaining chocolate on a coarse grater. Beat the cream (or sour cream), set aside 3-4 tbsp. l. (if you plan to cover the top with them), and mix the rest with grated chocolate:
• 
• Assembly:
• Smear the chocolate-coated cakes with cream and chocolate chips, stack them on top of each other.
• Put the non-missed cake on top. Cover the cake with the remaining whipped cream.
• You can decorate the cake with chocolate chips and walnuts.
• I covered it with chocolate icing. It took another 200 g of chocolate + 100 g of cream.

Note

Recipe from the magazine "Grocery School". I found him once on the culinary forum "Graphomaniac", but he moved to another site and this link is already "broken".

The cakes are similar, as in the Esterhazy cake, and the cream is much simpler. And I like the taste better. Try it - it's delicious!
Here is the original recipe with my own notes.

Sorry, the photo of the finished cake has not survived. But the last piece had time to click.

The cake is very tasty! Try it!

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Yum-yum, what a delicious cut! I also want such a cake. I will definitely try. Don't you put sugar in the cream?

Don't you put sugar in the cream?

Nah, just cream or sour cream + chocolate. If you are afraid that the cream will not be whipped, I think you can throw in one spoonful of sugar.

I baked this cake, but I still increased the flour by a couple of spoons. My first cake was kind of damp-sticky, and I added flour for the subsequent cake layers. And in my recipe, the cakes are poured with melted chocolate, allowed to harden, then they are smeared with cream. And I used another cream. But this is a matter of taste. The cake turned out to be delicious, soaked well.

And I used another cream. But this is a matter of taste. The cake turned out to be delicious, soaked well.

Well! Again the secrets of the Madrid court? What cream? And it’s so very simple, one recipe, everything is planned ... We must give options to people! To suffer, choosing the one that you do first

I baked this cake, but I still increased the flour by a couple of spoons. My first cake was kind of damp-sticky, I added flour for the subsequent cake.

So my first biscuit turned out damp, but I increased the baking time - it helped.

And I used another cream. But this is a matter of taste. The cake turned out to be delicious, soaked well.

Maybe, like in Esterhazy ( 🔗), oil-brewed?

[artisan]

artisan , no, no mystery, it has no name, I invented it myself. can be called "Mascarpone Cream". I do not like creams with sour cream, condensed milk and oil. And I really like this one. It cooks quickly, tender and tasty. I talked about it herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30252.0

MMMM ..... Delicious probably

Bookmarked! Such a delicious bezeshno-chocolate !!!

Hello girls, today I baked this cake, the problems began at the stage of smearing the dough on powdered paper, it was not possible to smear in any way, the dough rolled over the flour and dragged on for a spoon, suffered and as a result - 5 cakes instead of 8-9. The second problem was that the cakes did not want to bake in 5 minutes, they burned from the bottom, and remained unbaked on top (but if there were 7-8 of them, they would have been thinner and would have baked faster). The third problem is how to remove the cakes from this paper, to the middle of the cake it was somehow still possible to peel off the paper, and at the edges it was firmly stuck and it was necessary to spend 10 minutes for each cake to cut the paper, otherwise the guests would chew the cake with it) (I I would try to grease the oil next time and not smear it with a spoon, but squeeze it out of the envelope. And the cakes turned out to be crooked, soaked it tonight, tomorrow I will cut it off and strive for a round, even shape. Problem No. (I don't remember the number anymore), in short, the following the problem, the cream is over and there is nothing to coat the top and sides with. Hence the question: sour cream is over, what second cream is suitable for this cake for coating the top and sides. Thanks, it seems that you can breathe out, there will be a photo report. problems faced?

The third problem is how to remove the cakes from this paper ........ it stuck tightly! ............. I wonder if I'm the only one with such problems?

Inessa, today I also swearing and all cursing tore off that damn baking PRE-OILED paper from the buns !!!!! already changed it from white to brown, the result is the same !!!!!! I would like to try the nut cakes, but now I won't take it until I find a piece of paper that DOESN'T STICK !!! Is there such a thing? I DOUBT .......... someone prints on A4 plain office paper ... can take a chance? What do you say, advise?

Zhen, non-stick fabric is sold in Moscow. Previously, this place was called the Vostok base ... now it is even such for confectioners ... Different-sized rugs are then cut from this fabric and sold twenty times more expensive, for example, the Firebird company. Set yourself a goal, crawl on the Internet ...

I'd rather give a task to my sister, she's a MOSCOW (and it sounds proudly) Gashenka, thanks for the right direction

Always happy to help!

Inessa, today I also swearing and all cursing tore off that damn baking PRE-OILED paper from the buns !!!!! already changed it from white to brown, the result is the same !!!!!! I would like to try the nut cakes, but now I won't take it until I find a piece of paper that DOESN'T STICK !!! Is there such a thing? I DOUBT .......... someone prints on A4 plain office paper ... can take a chance? What do you say, advise?

Paklanovskaya (Paclan is somehow spelled like that) the paper does not stick, it has not let me down yet, but as for the non-stick fabric, in Moscow there is a VTK store on Sheremetyevskaya Street, they sell by footage and silicone mats are also different. 🔗

That's what I said about this store

Here comes the fabric

🔗

Girls, it is best to bake these cakes on a silicone mat, and not only these cakes, but in general any baked goods. For me personally, oiled and non-oiled paper sticks tightly.

In my opinion, if you offer your readers your recipe, then you need to approach it responsibly. What does flour-2 tbsp. I understood as two glasses and ruined the biscuit. Mercy.

but in fact what ??? 2 tbsp. l what ???

You need to ask the author. I think yes, two tablespoons. Then I struck this recipe in the internet. Other authors generally have two teaspoons of flour. I made a cookie dough with two glasses, not a biscuit dough. I had to urgently alter it for dough for the "oriental" cake. But for him too much flour turned out. In short, a lot of labor and nerves have been spent, but there is little result.

[fktdnbyf]

fktdnbyf, it's strange that before you no one indicated this abbreviation ... I understand that people really cooked according to this recipe

but in fact what ??? 2 tbsp. l what ???

Girls! Actually only 2 TEA spoons! The cake turns out to be awesomely delicious. I made it according to a recipe from another site, I thought to share the recipe here, but it turned out that we have it! well sooooo delicious!

An interesting recipe, I would like to try. I did not see at what temperature the oven should be. Who did what?

Bake at 200 degrees for 5 minutes

Here Natasha bakes 220, it says exactly. But I baked according to Latushkina's recipe. Everything worked out! I just ate the last bite. I wanted to get the recipe from MK, but we have it, well, with slight discrepancies)))

The cake is very worthy to bake it. I would say such a man. With protein-nut cakes, chocolate crunch, insanely tasty and noble. Everything is balanced. Who loves nuts and chocolate, your recipe is one hundred percent.
With a half portion I had a cake with a diameter of 18 cm and a weight of 720 g from 6 cakes.

[Ilona]

Ilona, thanks !!! I will definitely do