Nut biscuit without flour and starch - biscuit soft roasting for cake

Walnuts are much more affordable than their overseas counterparts, and pastries with them are very tasty. I propose to make sure of this and cook with me a very tasty biscuit walnut cake without flour . The cooking process is very simple, follow the recipe step by step and compare your results with step by step photos. As a result, you will get an unusual cake - fragrant, with a rich nutty taste. And although I call it a biscuit, in its texture it looks more like a soft roast. You won't be able to cut this walnut biscuit without flour in half - it will just crumble. Therefore, if you want to get a thin nut cake with something similar to meringue, use 2 molds and 2 wafers for baking. The latter are needed so that the cake does not stick to the bottom of the mold during baking and does not burn. And so, a step-by-step recipe with a photo demonstrates all the stages of preparation.

Ingredients:

• ground walnuts - 250 gr;
• chopped walnuts - 50 gr;
• sugar - 200 gr;
• chicken eggs - 3 pcs.;
• sour cream - 3 tablespoons;
• waffle cake - 1 pc.

How to make flourless walnut biscuit

First of all, let's prepare the nuts. In total, we need 300 grams. I roast them in a frying pan to improve the taste. 250 gr I grind with a blender with 2 tbsp. sugar taken from the total. The rest is chopped with a knife into large pieces.

We send the eggs into a deep bowl, add sugar and beat with a mixer for at least 5 minutes. At the exit, we should get a thick light mass, which has increased 3-4 times in volume.

Stir in sour cream and nuts.

We line the bottom of the detachable form, which is the same size as the waffle (in my case, 23 cm), with parchment. We put a waffle on it and pour the nut mass.

We dry our cake with walnuts in a warm oven, preheated to a temperature of approximately 160 ° C for 40-45 minutes. If it starts to burn on top, cover the pan with parchment paper. Leave it in the oven to cool after baking. To remove the meringue with nuts from the mold, run a knife along the sides and remove them.

Such a rich nutty semi-finished product is perfect as the bottom layer in multi-component mousse cakes. Or you can just add it with a delicious and simple butter cream with condensed milk and quickly enjoy an unsurpassed nut dessert. Delicious masterpieces and success in cooking!