Hazelnut Cake with Plombard Cream is an exquisite dessert dish that impresses not only with its unique flavor, but also with its exquisite texture. The classic combination of
walnut
pastry and light, airy plombard cream creates the perfect balance between richness and lightness, making this cake a real treat for sweet tooths. The
history of nut cakes dates back many centuries and has its roots in the culinary traditions of various nations. The
use of different varieties of nuts, such as walnuts, hazelnuts or hazelnuts, allows each version of the cake to be made unique and rich. Plombard
cream, in turn, is known for its creamy texture and light, sweet flavor, which makes it excellent
Ingredients for the batter:
- eggs – 3 pcs;
- sugar – 120 g;
- vanillin – a pinch;
- milk – 120 ml;
- vegetable oil – 120 ml;
- flour – 200 g;
- leavening agent – 12 g;
- walnuts – 60 g.
Ingredients for the cream:
- yolks – 2 pcs;
- sugar – 100 g;
- vanilla sugar – 20 g;
- corn starch – 4 tbsp;
- milk – 800 ml;
- butter – 40 g;
- white chocolate – 60 g.
Preparation of walnut cake with filling cream:
Mix eggs with vanilla and classic sugar, salt and whisk until homogeneous. Pour milk and vegetable oil into the mixture, continue beating until the components are combined.
Mix flour with baking powder and sift into the egg mixture, knead biscuit tender dough
.
Chop the nuts in a blender and pour them into the dough, stir.
Draw a circle on the parchment equal to the cooking ring. Spread the dough in a thin layer on the shape of the circle, slightly over the edges.
Bake the cakes at 165 degrees for 12 minutes.
For the cream in a saucepan mix the yolks with vanilla and regular sugar, pour also starch
.
Gradually pour milk into the mixture, bring the mixture to homogeneity, breaking up lumps. Bring
the mixture to thickening on medium heat. Pour the butter and chocolate into the thick cream, mix the components.
Transfer the cream into a separate container, cover with cling film and leave to cool. Cut out smooth cakes with the help of a pastry ring, chop the scraps into crumbs.
Assemble the cake: smear each cake placed in the ring with the cream mixed in advance. Grease the top and sides of the cake with cream, leave under a film in the refrigerator for 8 hours.
Decorate the cake with almond petals and biscuit crumbs.
You get a delicious festive nut cake with plombard cream.
