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Nut cake

Nut cake

It is based on the recipe of the Chinese cake, except that I didn't put the chocolate icing on it, but I sprinkled some fried and ground walnuts over the yolk cream and a thin start of delicious meringue resulted.

  • Wheat:
  • 6 egg whites
  • 150 g powdered sugar
  • 200 g butter
  • 100 g roasted and ground walnuts
  • 1/2 sachet of baking powder
  • 1 tablespoon cocoa
  • 100 g of flour
  • 1 ampoule of rum essence
  • Meringue:
  • 6 yolks
  • 100 g powdered sugar
  • 1 vial of vanilla essence
  • 100 g roasted and ground walnuts

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Walnut cake:

For the countertop beat the egg whites with a pinch of salt and set aside. Froth the butter with the sugar, the vanilla essence, then add the sifted flour with baking powder, cocoa and ground walnuts. Mix everything very well. Add the egg white foam and pour the composition into the 25/35 cm tray lined with baking paper and bake for about 20 minutes.

Beat the egg yolks with the sugar and vanilla essence and spread the cream over the hot top, sprinkle the ground walnuts and put the tray back in the oven for 10-15 minutes, of which the last 5 minutes are baked with the oven door open. After the cooking time, turn off the heat and leave the tray in the oven until it cools completely.

Good appetite!


Walnut Cake - Recipes

Ingredient:
500 gr flour,
250 gr butter,
3 eggs,
150gr sugar,
2 tablespoons (50gr) with cream,
a little baking soda,
vanilla.

Filling:
100 g nuts,
marmalade.
Icing: 120 g sugar,
35gr cocoa,
3 tablespoons water.
Mix the flour with the butter, add 2 egg yolks and a whole egg, 15Ogr sugar,
cream, a baking soda knife, vanilla. Make a well-kneaded hull and divide into
3 was. Spread a sheet with the twister as large as the large tray.
Grease the sheet with marmalade, put the second sheet and grease with marmalade,
sprinkle nuts like the first one, then put the third sheet and put it in the oven on the right heat.
When ready, pour the icing over the entire cake. Cut into the tray.

Walnut Cake (Maria)

Ingredient:
28 deca flour,
18 deca butter,
1 deca yeast soak in milk,
1 baking soda knife tip,
2 egg yolks,
1-2 tablespoons sugar.
All this is kneaded well and divided into three equal parts.
Put the first part in the pan and grease with marmalade and sprinkle half of it
the following composition: 10 deca ground walnuts, mixed with 15 deca sugar.
Put the second sheet and do the same and then do the same. Then put on
oven. You can put a chocolate icing on top.

Ingredient:
250 g margarine,
250 gr flour,
1 yolk,
3 tablespoons sour cream.
From all of them make a dough and divide it into two parts, put it in the cold.

Cream:
8 yolks,
8 egg whites,
3 tablespoons powdered sugar,
250gr ground walnut.
Whisk the egg whites and rub the yolks with the sugar and then add them.
the beaten egg whites, finally the walnuts and a little lemon peel.
Grease the pan with margarine (oil) and cover with flour, then put a sheet of dough,
pour the cream, then add the second sheet lightly, to be as large as the tray.
Put it on a good fire, when it is cooked, take it out of the oven and sprinkle it with sugar
powder.
Allow to cool in the pan.

Ingredient 1:
6 eggs,
9 tablespoons flour,
9 tablespoons sugar,
3 tablespoons water.
Make a cake top and grated lemon.
Ingredient 2:
150 gr powdered sugar,
200 gr ground walnuts,
150 gr butter,
100 gr tea,
rum essence,
jam or jam.

Ingredient:
7 eggs,
7 tablespoons water,
14 tablespoons sugar,
14 tablespoons flour,
a pinch of salt

Beat the egg yolks, then add the sugar gradually.
Add the egg whites with salt. Put the water, then gradually the flour, then the composition
put in the tray lined with flour.
After baking and cooling, cut a quarter of it and then scrape. Is made
butter cream.
Add cocoa and ground walnuts, sugar to taste.
Put the ground walnut in about a cup.
Grate the coca mixed with the cream above, but first mix with a little
of milk until smooth.
If you want, you can put a little rum in the cream.
Top with chocolate icing made of: 3 tablespoons cocoa, 3 tablespoons sugar, 1
teaspoon butter that mixes with a little water.

Walnut and biscuit cake

Ingredient:
200 gr ground walnuts,
200 gr ground biscuits,
200 gr caster sugar,
2 tablespoons cocoa,
4 tablespoons water,
a beaten egg white.
Put the walnuts and biscuits in a bowl in which you add the cocoa syrup after
it got cold. Then add the beaten egg whites and a little rum. Mix all together.
Cream:
a rubbing egg yolk with 100 gr butter, 200 gr sugar until frothed.
Spread the thin crust (cut in half) grease with cream and add
a little lemon peel. Roll and leave until the next day.
It can be greased with cocoa cream.


Cake with walnut cream and biscuits

Prepare the pudding according to the instructions on the package with a liter of milk and 80 g of sugar. 500 g of margarine at room temperature mix with 400 g of powdered sugar until the sugar melts. Continue mixing and add the chilled pudding. The cream thus obtained is divided into 2 equal quantities. In the first amount of cream add 300 g of crushed biscuits. The second half of the cream is divided into 2 in the first half add 200 g finely chopped walnuts and in the second half add 150 melted household chocolate.

Assembly

To fill, follow the steps: sheet, 1/3 of the biscuit filling, 1/2 of the nut filling, sheet, 1/3 of the biscuit filling, 1/2 of the chocolate filling, sheet, 1/3 of the biscuit filling biscuits, 1/2 of the filling with nuts, sheet. Put the chocolate filling on top. For the icing, melt the chocolate on a steam bath together with 2 tablespoons of oil and decorate the cake.

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    Turret cake with walnut cream

    & Icirc & # 539i must:
    500 g f & # 259in & # 259 white & # 259 (plus 100 & ndash200 g, if you need more)
    3 or & # 259
    100 g zah & # 259r cough
    100 g zah & # 259r pudr & # 259
    1/2 tablespoon & # 539 & # 259 salt
    4 tablespoons honey
    1 tablespoon of baking soda extinguished with a & # 539et
    1 sachet of vanilla sugar
    pu & # 539in & # 259 esen & # 539 & # 259 de rom
    20 g margarine & # 259 or butter
    & Icirc & # 539i need for cream & # 259:
    500 g of ground walnuts
    3 tablespoons cocoa
    esen & # 539 & # 259 de rom
    zah & # 259r vanilla
    zah & # 259r pudr & # 259
    Preg & # 259te & # 537ti a & # 537a:
    Put the flour in a bowl. Separate the balls from the yolks, and bathe the latter with foam. Rub the egg whites with a glass of sugar, chicken salt and honey, baking soda quenched with a drizzle of chicken, vanilla chicken, and vanilla essence. . Mix all the ingredients well and put them on top of the flour, then melt the margarine and start to make a suitable dough. If it still needs to be done, add that it is not too soft, but not too soft either.
    Let the dough cool for 20 minutes. After that, look at the dough in four pieces, take a piece and spread it with the rolling pin, which is the bottom of your sea life. Grease the pan with margarine or butter and then bake each sheet.
    Ask the cream: Cure 500 g of walnuts and peel the core. After that, mix with half a can of water, 3 tablespoons of cocoa, essential oil, rum, vanilla sugar and powdered sugar. . You can add cold water so that the composition is not soft. Take a sheet of paper and put compositions on each row. & Icircnchei with the last sheet, over which you put a weight (a wooden bottom), not too big so as not to take out the cream between the sheets.

    Preparation: 60 minutes Baking: 30 minutes
    Re & # 539et & # 259 de Paraschiva Macoveiciuc, loc. Sucevi & # 539a, Suceava County


    Turret cake with walnut cream

    & Icirc & # 539i must:
    500 g f & # 259in & # 259 white & # 259 (plus 100 & ndash200 g, if you need more)
    3 or & # 259
    100 g zah & # 259r cough
    100 g zah & # 259r pudr & # 259
    1/2 tablespoon & # 539 & # 259 salt
    4 tablespoons honey
    1 tablespoon of baking soda extinguished with a & # 539et
    1 sachet of vanilla sugar
    pu & # 539in & # 259 esen & # 539 & # 259 de rom
    20 g margarine & # 259 or butter
    & Icirc & # 539i need for cream & # 259:
    500 g of ground walnuts
    3 tablespoons cocoa
    esen & # 539 & # 259 de rom
    zah & # 259r vanilla
    zah & # 259r pudr & # 259
    Preg & # 259te & # 537ti a & # 537a:
    Put the flour in a bowl. Separate the balls from the yolks, and bathe the latter with foam. Rub the egg whites with a glass of sugar, chicken salt and honey, baking soda quenched with a drizzle, vanilla chicken sugar and rum essence. . Mix all the ingredients well and put them on top of the flour, then melt the margarine and start to make a suitable dough. If it still needs to be done, add that it is not too soft, but not too soft either.
    Let the dough cool for 20 minutes. After that, cut the dough into four pieces, take a piece and spread it with the rolling pin, which is the bottom of your sea life. Grease the pan with margarine or butter and then bake each sheet.
    Ask the cream: Cure 500 g of walnuts and peel the core. After that, mix with half a can of water, 3 tablespoons of cocoa, essential oil, rum, vanilla sugar and powdered sugar. . You can add cold water so that the composition is not soft. Take a sheet of paper and put compositions on each row. & Icircnchei with the last sheet, over which you put a weight (a wooden bottom), not too big so as not to take out the cream between the sheets.

    Preparation: 60 minutes Baking: 30 minutes
    Re & # 539et & # 259 de Paraschiva Macoveiciuc, loc. Sucevi & # 539a, Suceava County


    & # 8211 pt. walnut top - 5 eggs, 150 g sugar, 2 tablespoons ground biscuits, 2 tablespoons cocoa, 200 g ground nuts, 100 ml water, salt

    & # 8211 pt. coconut top - 5 egg whites, 150 g powdered sugar, 1 tablespoon flour, 4 tablespoons coconut flakes, vanilla essence

    & # 8211 pt. creams - 5 egg yolks, 400 g mascarpone, 200 g bitter chocolate, 400 ml cream, ½ tablespoons vanilla powdered sugar, vanilla essence

    Break the chocolate into pieces, pour 200 ml of cream and melt over low heat, stirring constantly. Cool for 5 minutes, add the yolks and mix until smooth. Put in the fridge for 30 minutes.

    In a saucepan put the walnuts, sugar, pour the water and stir continuously, over low heat, until thickened. Turn off the heat, add the biscuits, cocoa, mix well and cool. Add the yolks one by one and mix until smooth. Mix the hard-boiled egg whites with a pinch of salt and incorporate them into the walnut composition, mixing gently with a spoon. Spread evenly in a tray lined with baking paper. Put in the preheated oven, over medium heat, 30 min. Cool and remove the paper.

    For the second top, mix the egg whites with a pinch of salt. Add the sugar and mix until glossy and creamy. Pour the essence to taste, add the flour, then the coconut flakes and mix gently with a spoon in movements from bottom to top. Spread evenly in a tray lined with baking paper. Put in the preheated oven, over medium heat, approx. 30 min., Until it starts to brown and the edges of the paper come off. Remove from a grill, cool and remove the paper.

    Remove the chocolate cream from the fridge, add 300 g of mascarpone, vanilla essence to taste and mix.

    We line the tray in which we baked the countertops with food foil. Place the top with cocoa, spread ½ chocolate cream. Cover with a meringue top and spread the rest of the chocolate cream. Put in the fridge for 1 hour. Mix 200 ml of cream until it hardens. Add vanilla powdered sugar, 100 g mascarpone and mix. Spread evenly over the cake and decorate as desired. Put in the fridge until the next day. We take it out on a plate, being careful not to break the top.


    How to make karidopite & # 8211 Greek walnut cake

    1. Mix eggs, oil, milk, sugar, cinnamon, nutmeg and cloves.
    2. In a separate bowl, mix the breadcrumbs, walnuts (keep a part for decoration), baking powder and lemon peel. The mixture of dry ingredients is added over the egg mixture.
    3. Spread the dough evenly in a baking tray (approximately 30 ° C). Bake for 40 minutes or until the toothpick test passes.
    4. While the cake is baking in the oven, make the syrup. All the ingredients for the syrup are mixed in a saucepan and brought to a boil. Then the fire stops.
    5. Leave the cake to cool for about 30 minutes before cutting it into diamonds directly in the tray. These cuts will help the cake to syrup evenly.
    6. The syrup is reheated and poured over the cake.
    7. The karidopite is left to rest (ideally overnight) so that the cake absorbs all the syrup.
    8. Decorate the cake with chopped walnuts and lemon zest.

    5 / 5 - 3 Review (s)

    How to make karidopite & # 8211 Greek walnut cake

    1. Mix eggs, oil, milk, sugar, cinnamon, nutmeg and cloves.
    2. In a separate bowl, mix the breadcrumbs, walnuts (keep a part for decoration), baking powder and lemon peel. The mixture of dry ingredients is added over the egg mixture.
    3. Spread the dough evenly in a baking tray (approximately 30 ° C). Bake for 40 minutes or until the toothpick test passes.
    4. While the cake is baking in the oven, make the syrup. All the ingredients for the syrup are mixed in a saucepan and brought to a boil. Then the fire stops.
    5. Leave the cake to cool for about 30 minutes before cutting it into diamonds directly in the tray. These cuts will help the cake to syrup evenly.
    6. The syrup is reheated and poured over the cake.
    7. The karidopite is left to rest (ideally overnight) so that the cake absorbs all the syrup.
    8. Decorate the cake with chopped walnuts and lemon zest.

    5 / 5 - 3 Review (s)

    Rolled cake with coffee, rum and walnut & # 8211 recipe for syrupy and fluffy cubes

    The cake rolled with coffee, rum and walnut & # 8211 recipe for syrupy and fluffy cubes. A cake syruped with coffee and rolled in ground walnuts. Simple cream-free cake recipe. Coffee or ness cake recipe (instant coffee). Cake syrup with rum.

    I really like the rolled cake and I prepare it in many ways. The top is soft, fragile and fluffy even if it has no baking powder. For Easter I chose to make the cake rolled with coffee, rum and walnut and the result was great!

    These coffee and rum syrup cubes are extremely fragrant and tasty. I used natural rum (Stroh) which is completely different from the synthetic essences. However, the 50 ml of alcohol is for a large cake tray so the amount of alcohol per serving is negligible. It is a cake for adults and if you want to eat children then I recommend 2 more recipes (see at the end). The recipe itself is a creation of my own, according to my tastes. I did very well!

    Also for Easter I made the roll with lemon and coconut & # 8211 a light, sweet-sour and very fragrant cake & # 8211 the recipe here.

    The recipe is very simple and quick and can be easily made by beginners. From these quantities results a tray of 35 × 25 cm (approx. 32-40 pieces, depending on the dimensions to be cut) of cake rolled with coffee, rum and walnuts.


    a cup of oil
    two cups of flour
    a cup of carbonated water
    half a cup of sugar
    4 tablespoons plum jam (or any other kind of jam)
    two tablespoons of cocoa
    a handful of walnut kernels
    a sachet of baking powder
    an envelope of vanilla sugar
    vanilla essence
    optional dried whips (raisins, cranberries, etc.)

    For the glaze:

    50 grams of dark chocolate
    a teaspoon of water
    a teaspoon of coconut butter


    Roasted Walnut and Coconut Cake

    Today we will do Roasted walnut and coconut cake. A fine cake with two creams and two tops, one with roasted walnut and one with coconut.

    Ingredients for the toasted walnut top:
    150 grams of finely chopped roasted walnuts
    5 egg whites
    250 grams of sugar
    2 tablespoons cocoa
    2 tablespoons flour

    Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour, cocoa and roasted walnuts. We mix everything well.

    We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the countertop at 180 degrees Celsius for about 30-40 minutes, or until we stick a toothpick in the middle and it comes out clean.

    Ingredients for the coconut top:
    5 egg whites
    250 grams of sugar
    50 grams of coconut
    2 tablespoons flour

    Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour and coconut. We mix everything well.

    We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the top at 180 degrees Celsius for about 30-40 minutes, or until golden on top.

    Let the countertops cool while we make the two creams.

    Ingredients for egg cream:
    the remaining 10 yolks from the countertops
    250 grams of butter at room temperature
    300 grams of sugar
    2 sachets of 8 grams of vanilla sugar

    In a bowl that is on a steam bath we put the yolks, sugar and vanilla sugar. With a whisk, stir continuously for 20 minutes. During this time they will cook and foam.

    When the egg cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a tablespoon of cream over the butter, mixing well after each addition, until we finish incorporating all the cream in the butter.

    Ingredients for the pudding cream:
    350 ml of milk
    150 grams of sugar
    1 sachet of vanilla pudding powder
    250 grams of butter at room temperature

    In a bowl put the pudding powder, sugar and 5-6 tablespoons of milk to form a homogeneous paste. Put the rest of the milk in a saucepan and let it boil.

    When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens.

    Let the pudding cool.

    When the pudding is cold in a bowl, put the butter and froth it with the mixer. Then, gradually add a tablespoon of pudding over the butter, mixing well after each addition, until we finish incorporating all the pudding into the butter.

    Now we will assemble the cake. Put all the egg cream on the brown walnut top and spread it evenly. The countertops are very fragile and have a cracked appearance, but if we are patient with them, they will not break. Put the white top with coconut on top. Top with vanilla pudding cream and sprinkle with coconut.

    The cake is ready! Look how good it looks! It has two sweet and fragrant tops and two fine creams. It has a very beautiful appearance and a wonderful taste.