Simple nut cake with walnuts and buttercream
Are you already busy looking for a Christmas cake recipe? Do you want to surprise everyone with your confectionery talents, but in the pre-holiday bustle there is no desire to hang around in the kitchen for a long time? Then you have already found a simple and original cake recipe that can be made for both New Year and birthday. In this step-by-step photo recipe, I want to tell you how to bake an incredibly delicious walnut cake without flour, which will take you, at most, two hours to cook, and then with interruptions.
Meet homemade waffle waffle cake. Meringue cake with walnuts, complemented by a cream layer of butter with condensed milk and covered with chocolate icing. This combination of tastes, aromas and textures will not leave anyone indifferent. The list of products for dessert is simple.
Nut cake:
- sugar - 200 gr;
- ground walnuts - 250 gr;
- chopped walnuts - 50 gr;
- sour cream - 3 tablespoons;
- chicken eggs - 3 pcs.;
- waffle cake - 1 pc.
Cream:
- butter - 100 gr;
- boiled condensed milk - 200 gr;
- cognac - 2 tbsp.
Chocolate glaze:
- black or milk chocolate - 100 gr;
- heavy cream - 80 gr.
How to make Buttercream Nut Cake
First of all, let's deal with nut cake . We bake it as described in the detailed recipe, which you get by clicking on the link, and let it cool completely.
While the nut cake is cooling down, we have no time to be bored - we will beat the butter cream with boiled condensed milk . Leave it in the kitchen until demand: in the refrigerator it will harden and you will have to wait again for the oil to soften.
Lubricate the top and sides of the walnut semi-finished product with cream and level it. We put our creation in the refrigerator so that the cream hardens for at least half an hour.
Icing for this cake, in principle, can be any. The one I make is ready in a couple of minutes. Just melt the broken chocolate with cream in a water bath or on the slowest fire - the fatter they are, the better. If you took cream with a fat content of less than 25%, then take only 50 grams of them and put an additional 15-gram piece of butter. Cool the finished chocolate icing to room temperature before applying to the cream. Make sure she doesn't melt the butter.
It remains only to decorate the cake. This is done simply. Carefully pour the frosting over the cake. I level it with a teaspoon, forming bumps and helping to flow down to the sides in beautiful streaks. Refrigerate the cake before tasting to allow the frosting to harden completely. This will take no more than 10-15 minutes.
Delicious homemade cake with walnut meringue and butter cream can be served at the table and await admiration from your guests.
Believe me, no one will be limited to one piece even at the end of the feast. 🙂
I hope my simple flourless walnut cake Delicious masterpieces!
