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Walnut and vanilla cream cake

Walnut and vanilla cream cake

Rub the yolks with the sugar until they turn white, add the walnuts, flour, baking powder, 10 lg of water. At the end, add the beaten egg whites.

Put in the baking tray for 25-30 minutes, in the preheated oven.

Cream: mix the milk with the flour, sugar, vanilla sugar, and simmer, stirring constantly, until thickened. Remove from the heat and when it has cooled a little, add the butter and vanilla essence and mix everything.

Glaze: Put all the ingredients in a saucepan, put on the fire and mix until it thickens a little.

Assembly: The worktop is cut. Put the first sheet on a plate, put half of the cream, add the chopped walnuts, put the second sheet, the glaze and sprinkle with the ground walnuts.

Good appetite!

Walnut and vanilla cream cake - Recipes

Walnut meringue:

200 g coarsely fried and chopped walnuts (hazelnuts, almonds, peanuts)

Vanilla cream:

Biscuit layer:

Chocolate icing:

Method of preparation :

Walnut meringue : I used roasted and coarsely chopped peanuts. We mix the egg whites with the salt, we add the sugar and the vanilla essence, we mix until the sugar melts and we obtain a firm and glossy meringue, then the peanuts (or walnuts).

Bake in a tray (30 * 40 cm) lined with baking paper, in the preheated oven, at 170 degrees Celsius, about 20 minutes. Let cool, then unfold the paper.

Vanilla cream : mix the yolks with the sugar, then with the flour and cold milk, gradually put the pan on medium heat, stirring constantly until it thickens. Set aside, cover with cling film and let cool. We mix the soft butter at room temperature a little and over it we add 1 lg of chilled cream and vanilla essence. Spread the cream over the meringue with nuts.

Place a layer of biscuits soaked in warm milk over the cream.

Chocolate icing : in a double-bottomed stainless steel pan, put the chocolate pieces, milk and butter, on low heat, stirring constantly until smooth, spread over the layer of biscuits and give the cake to cool.

Coconut cake with vanilla cream

My dear ones, it's been a while since I posted new recipes, but these days I managed to make some time to bring you a new cake recipe, which you can try for Christmas or New Year's table.

It is a cake that looks very good in the section, and the taste is of course a very good one, with flavors that combine excellently: coconut top, coffee flavored with liqueur, fine vanilla cream, chocolate… a wonder!

The quantities are for a tray with dimensions of 20 & # 21530 cm

Preheat the oven to 180 degrees Celsius and line the form with baking paper.

Wheat ingredient

For 2 countertop sheets, we need:

  • 6 egg whites
  • A pinch of salt
  • 6 tablespoons sugar
  • 60 grams of coconut flakes (scrape, if you are patient, or take coconut flakes like this directly)
  • 2 tablespoons flour


In the bowl of the mixer, beat the egg whites with a pinch of salt, then gradually add the sugar and continue to mix until you get a strong meringue and the sugar is melted.

Over the egg whites add the flour and coconut mixture.

Mix lightly with a whisk or spatula and divide the composition into 2 equal parts.

Put in the tray ½ of the composition and bake the top sheet for about 15-18 minutes (to be lightly browned).

Do the same with the other sheet.

After they are baked, let them cool

Vanilla cream


  • 6 yolks
  • 6 tablespoons sugar
  • 250 ml of milk
  • 3 tablespoons starch (I use this Gustin, by Dr. Oetker)
  • 1 teaspoon vanilla extract (this sachet of Finesse)
  • 200 grams of butter 80% fat


In a saucepan, mix the yolks with the starch until smooth.

Add the sugar and milk, little by little.

Put the cream on low heat and stir continuously.

When it starts to thicken (ie after about 5 minutes) stir vigorously and keep on high heat for a maximum of 2 minutes, then set aside and add vanilla.

Put food foil on the surface of the cream and leave it to cool.

When the cream has cooled, beat the butter and gradually add a tablespoon of vanilla cream (be careful, cooled!).

Homogenize all the vanilla cream with the whipped butter.

Other ingredients

  • 100 ml sweetened coffee (mixed with the 3 tablespoons of coffee liqueur)
  • A packet of cookies
  • 150 grams of dark chocolate or melted milk in a bain-marie with 4 tablespoons of oil.


Place a sheet on the counter, grease it with 1/3 of the cream, place a row of biscuits (soak them a little in coffee), pour the melted chocolate and put the cake in the fridge for about 30 minutes or until the chocolate hardens.

Remove the cake from the fridge and add another layer of vanilla cream (1/3), put the second sheet on the counter and grease with the remaining vanilla cream.

Top with grated chocolate and sprinkle with coconut.

Refrigerate the cake overnight and then serve.

Good job and good appetite!

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

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Walnut and vanilla cake

Mix the 5 egg whites. Add the sugar and mix until it melts. Add the yolks, walnuts and flour, mixing lightly with a spoon. From this composition, I baked two sheets. You can also bake three sheets in a smaller tray.

For the cream, I mixed the yolks with the powdered sugar and starch and added the milk little by little. Put the pot on the fire and let it boil until the cream thickens, stirring constantly. We also add vanilla.

Rub the butter into the foam, then gradually add it to the cold vanilla cream, stirring gently.

Caramelize the 100 g butter and directly in the bowl, on the fire, add whole walnuts. Stir a little, then turn over on a damp board. We grind the krantz with a rolling pin.

Place the first sheet, vanilla cream, the second sheet, then the whipped cream and over the whipped cream, sprinkle the krantz.

Cake with walnut top and vanilla cream

How about a cake with vanilla, walnuts and some chocolate? Well, today's cake combines all these tastes. And it's only good to prepare for the holiday meal.

Ingredients (for a tray of 20 & # 21530 cm):
& # 8211 6 egg whites
& # 8211 6 tablespoons sugar
& # 8211 4 tablespoons ground walnuts
& # 8211 4 tablespoons flour
& # 8211 1/2 sachet baking powder
& # 8211 1 sachet of vanilla sugar
& # 8211 6 yolks
& # 8211 3 tablespoons sugar
& # 8211 400 ml sweet milk
& # 8211 100 g fresh
& # 8211 3 tablespoons grated starch
& # 8211 1 vial of vanilla essence
For decoration:
& # 8211 grated chocolate

Method of preparation:

Beat the egg whites, like meringue, with the sugar and vanilla sugar

& # 8211 when ready let cool
& # 8211 the yolks are mixed with the sugar until they turn white and double in volume
& # 8211 add the starch and mix gently
& # 8211 milk is added gradually and mixed lightly
& # 8211 put the mixture in a bowl, over low heat, stirring constantly, without boiling, until the composition thickens
& # 8211 The obtained cream is left to cool, stirring from time to time so as not to make a crust
The whipped cream is mixed until it hardens, and then incorporated into the chilled cream
& # 8211 the essence is added and it is homogenized
& # 8211 the countertop is placed on a tray / tray and cream is added over it and it is easily leveled
& # 8211 put grated chocolate on top of this (I used 50 g milk chocolate and chopped a kinder egg that my daughter no longer served: P)

Leave it in the fridge for a few hours, then portion it and serve it

Krantz & # 8211 cake with walnut top and vanilla cream

Krantz cake has aerated sheets of egg whites and ground walnuts, a cream of egg yolks with butter and a caramelized walnut topping. It's a real explosion of flavors. However, I rarely prepare it. In fact, this is only the second time I've done it.

This time I chose not to fill it with its traditional cream, but to prepare a vanilla cream, a little lighter. I thus avoided the use of butter and all the yolks. I will leave the recipe for the original cream, but also the version I used this time. I chose to prepare another cream, because there were a lot of pretty & # 8222 heavy & # 8221 cakes on the table.

Ingredients and preparation for Krantz & # 8211 cake with walnut top and vanilla cream:

The ingredients are for 3 sheets. The tray I used has the dimensions of 32 & # 21526 cm.

  • 10 egg whites
  • 1 pinch of salt
  • 150 g of sugar
  • 2 tablespoons lemon juice
  • 300 gr of finely ground walnut
  • 50 g of breadcrumbs
  • 50 gr of flour
  • Vanilla

For the classic cream:

  • 10 yolks
  • 1 pinch of salt
  • 150 g of sugar
  • Vanilla
  • 300 gr of butter with 82% fat at room temperature

For the vanilla cream I used:

  • 5 yolks
  • 500 ml of milk
  • 100 g of sugar
  • 30 g of corn starch or 60 g of flour
  • Vanilla
  • 200 gr of whipped cream

For Krantz:

Sheet preparation:

I separated the egg whites from the yolks and put them in two large bowls. I mixed the egg whites with the salt powder, then I started to add a little sugar and lemon juice. I mixed until I got a firm meringue.

I added walnuts, breadcrumbs, flour and vanilla and with a spatula I incorporated them into the egg whites. We used slow, circular movements, from top to bottom, so as not to lose much of the air incorporated in the egg whites.

I divided the composition into 3 equal parts. I spread each sheet in a tray lined with baking paper and baked it for 15-17 minutes at 170 degrees Celsius (preheated oven).

When the sheets were ready, I let them cool completely, then I peeled off the baking paper.

Preparation of traditional cream:

Over the yolks I put the salt powder, the sugar and I mixed until they became creamy and lighter in color. I put the bowl of yolks on the steam bath and I always stirred until they thickened. The temperature that the yolks must reach is 65 degrees. If you have a kitchen thermometer it will be much easier to track. At the end I added vanilla.

I mixed the soft butter, then I incorporated it a little in the already cooled cream. As I said above, this time I did not prepare this cream, but a vanilla cream.

Preparation of vanilla cream (used by me):

I boiled the milk and vanilla. Separately I beat the yolks with the sugar until it melted. I added flour in the rain and mixed well. I took the milk off the heat and added a little in the yolk cream, stirring vigorously. I did this until I added all the milk.

I put the cream obtained on the fire and boiled it until it thickened, stirring constantly. At the end I put a food foil glued on top of it and let it cool completely.

Meanwhile, I mixed the whipping cream and kept it cold until the vanilla cream cooled completely.

When the vanilla cream was completely cold, I mixed it and added whipped cream.

Cranberry preparation:

In a saucepan with a thick bottom and walls, I melted the sugar. I stirred so it wouldn't burn. When the sugar was caramelized, I added the walnut kernels and mixed to combine.

I immediately poured this mixture on the table, on a baking paper. I let it cool completely, then chopped it.

Assembling Krantz & # 8211 Cake with Walnut Top and Vanilla Cream:

I fitted the countertops and a roomy tray. I spread the cream in 3. I put the cream on each counter, and on the last one I sprinkled the walnut cream. Due to the cream, the sugar will melt and will not remain as crispy, but the cream will be impregnated with a good caramel taste.

If you want to avoid melting caramelized sugar, you can decorate the cake just before serving.

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Recipe: Cake with coconut and vanilla cream

Ingredients sheets for Coconut Cake
& # 8211 150 grams of margarine
& # 8211 150 grams of powdered sugar
& # 8211 1 tablespoon dismantled
& # 8211 2 tablespoons cocoa
& # 8211 1 or
& # 8211 1/2 sachet of baking powder
& # 8211 350 grams of flour

Indrediente countertop for coconut cake
& # 8211 6 egg whites
& # 8211 250 grams of sugar
& # 8211 200 grams of coconut

Cream ingredients for coconut cake
& # 8211 6 yolks
& # 8211 2 tablespoons flour
& # 8211 200 grams of sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 300 ml milk
& # 8211 250 grams butter or margarine

For ornament : grated chocolate and 2-3 tablespoons coconut

Preparation sheets for coconut cake
Mix soaked margarine at room temperature with powdered sugar, egg and sour cream. Add cocoa, baking powder and flour. Knead a dough that is divided into two equal parts. Each side is stretched with a rolling pin and a rectangular sheet is made, the size of the tray in which we bake the cake.

Cooking with coconut
Beat the egg whites well until the foam stays on the phone. then add the sugar one by one and beat until it melts. Then gradually add the coconut and mix slowly with a spoon, more by inverting, until fully incorporated.

Cream preparation for coconut cake
In a saucepan, mix the yolks with the sugar, vanilla, flour and milk. The cream is boiled on steam until it thickens, stirring constantly so as not to become lumpy.

Then allow to cool and mix with 250 grams of butter or margarine.

Preparation of coconut cake
Take a tray, grease it with oil and line it with flour. Spread the first sheet in the pan, and pour over the foam top with coconut.

Cooking coconut cake

Level it evenly and place the second sheet on top.

preparation of coconut cake

After sitting down, prick from place to place with a fork to let the air out. Place the pan in the oven until the cake is baked, approx. 45 minutes.

After removing the coconut cake from the oven, let it cool. Spread vanilla cream on top and grate the dark chocolate and sprinkle with coconut.

Coconut cake with vanilla cream

Let the cake sit for a few hours, so that it softens well and then you can portion it.

The kitchen of our house

I ventured again to try a cake from the magazine, this time loaded with more experience and confidence in making successful changes. Fortunately, all that was needed was to go to the quantities, not the ingredients, to make Maia exclaim "It looks exactly like in the picture", and for me to fill it all up.
It's the first time I make condensed milk cream, I didn't know what to expect, so I was pleasantly surprised by its finesse and subtle taste, which reminded me of the coffee with milk (probably even condensed) I tasted secretly when I was little. :)

TABLE INGREDIENTS for a 19x29cm tray:
4 medium eggs
130g old
1 sachet of vanilla bourbon sugar
100g ground walnuts
60g pesmet
1 teaspoon baking powder

1 can of semi-skimmed condensed unsweetened condensed milk (350g)
3 sheets of gelatin
200g soft butter (60% fat)
30g old powder
2 sachets of vanilla bourbon sugar
1 tablespoon vanilla essence

200g dark chocolate and milk
50g butter
30ml milk

For Countertops, beat eggs with caster sugar and vanilla until it doubles in volume, about 5 minutes.

Separately mix the breadcrumbs, baking powder and ground walnuts, then gradually incorporate into the previous composition, mixing circularly, from top to bottom, with a whisk.
Prepare the greased and lined tray, and to make it easier to remove the cake, place a piece of baking paper as wide as the tray and as long as possible so that the edges remain high.

Pour the composition into the tray, level it, then slice the tray a few times on the counter to break too large air bubbles.

Bake for 25-30 minutes, over medium heat, in the middle of the preheated oven.
It is ready when it passes the toothpick test. Leave to cool in the pan.

For cream, if condensed milk is used packed in a metal box, it is put in a pot full of water and boiled for an hour. In some recipes I have seen that this step is skipped, more accustomed to the preparation of "dulce de leche", with the difference that it takes much longer. I followed the instructions in the original recipe, I cooked for an hour, but without noticing major changes in taste or texture. Next time I will not boil it, I use it directly from the box.
The condensed milk used by me, taken from Mega Image (365) is packed in a cardboard box. I was afraid that the package would not withstand boiling, so I turned the contents into a large 800ml jar, put the lid on it and then boiled it in a pot of water.

After the milk has boiled, soak the gelatin sheets for at least 5 minutes. Once hydrated, squeeze in your hand and mix in hot milk. This step was not mentioned originally, but I was afraid that without gelatin, the cream would not harden.
Cool the milk in a cold water bath, then gradually incorporate it into the soft butter, previously rubbed to remove excess water.

Because, at that time, the cream had no taste, I added in addition to the original recipe, sugar and vanilla essence.
Spread the cream over the counter and refrigerate.

After an hour, the preparation begins glaze. In a saucepan placed in a bain-marie, place the chocolate and butter and leave until completely melted. If it has too much consistency, add the milk, stirring constantly.
Allow to cool slightly, then glaze the cake. Refrigerate for at least 4 hours.

Cut with a sharp knife and whose blade has been heated above the stove.

Walnut and vanilla cream cake

8 eggs, 7 tablespoons sugar, 5 tablespoons walnuts, 6 tablespoons flour, 1/2 sachet baking powder, salt powder, Cream :, 3 egg yolks, 500 ml milk, 4 tablespoons starch, 5 tablespoons sugar, seeds from a pod vanilla, 200 ml whipped cream

Difficulty: Average | Time: 1h 20 min