Nuts in the cake - this is not new! They are added to desserts for a long time. This is done to improve the taste and give the very zest that makes baking special. Even the simplest and most boring cake will become more fragrant and tastier if it is filled with nuts. Spoil the household!
Nuts can be added to a wide variety of cakes based on biscuit, honey, and sandy cakes. They are perfectly combined with puff napoleon and will make even a simple dessert made from cookies or ordinary gingerbread chic. Nuts are perfectly combined with condensed milk, sour cream, butter, cream and soft cheeses. Therefore, you can also experiment with creams. The only thing that needs to be done is to fry the kernels slightly. So they will be much tastier and more aromatic.
Any cake will be tastier if you let it brew. It is better to prepare the dessert in advance so that it will stand in the refrigerator for at least 10 hours. But a few days before the event, you should not make a cake either, since the shelf life of homemade cream baking does not exceed 3 days and this is subject to using only fresh products.
Nut cake on sour cream
The recipe for a simple nutty cake made from sour cream cakes. Uncomplicated, but very tender and tasty dessert. Walnuts or peanuts.
• 2 tbsp. white flour;
• 1 tbsp. sour cream and sugar;
• 1 tbsp. l baking ripper;
• 2 spoons of cocoa;
• 4 eggs (you can take 3 large ones);
• spoon of butter.
• 600 g sour cream;
• 1 tbsp. nuts;
• 1 tbsp. Sahara.
1. Turn on the oven to warm up and immediately put the nuts in it, let them dry out and fry slightly. Temperature 180. Ensure that they do not burn.
2. While the oven is warming, knead the dough. We break four eggs. If they are large, then three is enough. Beat for a minute, then pour sand and beat for another five minutes. It's time to pour sour cream, then add all the dry ingredients. Stir.
3. Spoon the oil to process the inside of the form. We shift the dough into it. 4. We send the cake to the stove, which was supposed to warm up. We bring to readiness.
5. Mix sour cream and sugar. You can take 180 grams of powder. To taste pour a pinch of vanilla, but it is not necessary.
6. Cut dried nuts into pieces so that they are not very large.
7. Ostuzhenny cake removed from the form, we strip on three or in two parts, depending on the diameter and height of the cake.
8. We coat all the plates with a sweet mass, also cover the cake with cream on top, sprinkle with nuts.
Nut cake with condensed milk and peanuts
A variant of the amazing nut cake with cream of boiled condensed milk. Roasted peanuts are used for sprinkling.
• 450 g of boiled condensed milk;
• 350 g of oil;
• 1.5 Art. peanuts
• five eggs;
• full glass of sugar;
• a glass with a hill of flour.
For impregnation 2/3 cup of milk and 4 spoons of sugar.
1. Turn on the oven, warm to 170 degrees.
2. Beat eggs in a large bowl, add granulated sugar in parts. To bring the mass to a very lush foam, it should increase at least 2.5 times. Bowl volume should allow this.
3. Pour the flour into the dough, stir. Cover the bottom of the split form 23 cm with parchment. Lightly grease, also walk on the sides.
4. Transfer the stirred dough, bake the cake. Immediately get it out of the oven is not necessary so that the biscuit does not fall off. Cool slightly with the door ajar, then remove and cool completely.
5. Mix boiled milk with sugar.
6. Oil soften. To make the cream tasty and lush, first beat it, then add boiled condensed milk.
7. Cut the cooked biscuit across, making three thin cakes.
8. Fry peanuts, peel, chop.
9. We saturate with milk syrup, grease with boiled condensed milk cream and sprinkle with nuts after it, quite a bit. Leave more peanuts for finishing.
Chocolate Cake Nut Cake
Variant of sponge cake with boiled water with delicious cream and walnuts. They need quite a bit for the whole cake enough 100 grams. Fry in advance, chop into pieces. Ingredients
• 2.8 Art. flour;
• 2 tbsp. sugar sand;
• a pair of eggs;
• 4 spoons of cocoa;
• 1.5 tsp. drinking soda;
• 200 ml of whole milk, fat content of 2% and higher;
• 75 ml of oil;
• A tablespoon of ripper.
• 480 ml of cream;
• 300 g of boiled condensed milk;
• 2 tsp. cognac;
• 100 g walnuts.
1. Prepare all the products for the test and immediately turn on the oven for 180, let it warm up.
2. Mix the eggs and sugar, immediately pour in the milk and just whisk everything with a mixer until smooth. Add vegetable oil, stir again.
3. Combine all dry ingredients except soda. Pour into the milky egg mixture. Knead.
4. Pour a glass of boiling water, throws soda. We do this carefully and in a large bowl, as there will be foam. Pour boiling water into the dough, quickly stir.
5. It's time to pour everything into shape, send baked. Check for a dry stick. The exact time is difficult to determine, it all depends on the size of the shape and thickness of the resulting cake.
6. Cool chocolate on boiling water.
7. Pour 80 ml of cream, add boiled condensed milk, knead or just whisk until smooth.
8. The rest of the cream should be whipped into a lush foam. Add prepared condensed milk, add brandy.
9. Cut the chocolate base in half to get two identical plates.
10. Put on the bottom half of the cream with brandy, lightly sprinkle with nuts.
Cookie Nut Cake
Lazy version of the nut cake, for which you can use any cookie at its discretion. Sand, biscuit, but not salty will do.
• 1 b. condensed milk;
• 600 g cookies;
• 170 g of oil;
• 40 g dark chocolate;
• a glass of walnuts;
1. Oil soften and stir with condensed milk.
2. Crush the cookies into a crumb, but you do not need to do it very finely. Let small bits remain.
3. Pour half of the chopped nuts, send to the cookies. Combine with cooked cream, mix.
4. We cover the bowl or any mold from inside with cling film. 5. Put the prepared mass out of the cookies, ram it.
6. Leave for three hours in the refrigerator.
7. Take out the cake from the mold on the dish, remove the film.
8. Rub chocolate, mix with the left nuts. Sprinkle the torus on top and you're done! You can already eat it!
Nut cake with meringue
Stunning cake with nuts, which tastes like “Kiev”. The base is made from shortbread dough. Nuts can be used any.
• 2 yolks;
• 70 g of sugar;
• 160 g of flour;
• 3 g ripper;
• 0.1 kg of oil.
• 400 g of condensed milk;
• 180 g of oil.
Meringue: 150 g of sugar and 2 proteins. Additionally, one glass of chopped, roasted nuts.
1. Grind the butter with flour. Add sugar and ripper, fill the dough with yolks. Knead, divide in half and put in the refrigerator for thirty minutes.
2. Take out the dough, form the same cakes on parchment, bake until cooked in the oven.
3. Beat whites to a froth, gradually add sugar. Continue whisking until steady peaks. Put on the oiled parchment two korzh, equal in size to the sandy bases. Lightly sprinkle with nuts on top. Dry at 100 degrees until ready, about an hour.
4. Make an ordinary cream on condensed milk with butter.
5. We coat one shortbread cake, place the meringue, also lubricate and repeat.
6. Cover the top of the meringue with cream, lightly coat the cake outside. Densely top with nuts, you can add grated chocolate.
For this wonderful nutty cake, the cakes are made with honey. And do not try to replace it with syrup, in this case it will not work. Walnuts are used nuts and they are added directly to the cakes.
• 0.5 Art. honey;
• 1 tsp. soda;
• a glass of nuts;
• 2 tablespoons of starch;
• 2/3 standard glass of sugar;
• three eggs;
• 1.25 cups of flour.
• 0.5 liters of fat sour cream;
• 2 spoons of brandy;
• 0.5 tsp. peel;
• 0.5 cans of condensed milk.
1. Honey should not be thick. If necessary, then a little warm up. Then add sugar, eggs to it, throw a small pinch of salt and beat everything well with a mixer. 2. Grind nuts to add to the dough. Stir.
3. Add flour, add soda (no need to extinguish), starch. Dough is ready!
4. We spread it in a large form, be sure to cover the bottom with parchment and lubricate the sides.
5. Bake for 35-40 minutes at 160 degrees. Then cool. We cut into three layers.
6. We combine the products for the preparation of the cream. Sour cream must be fat and thick. Instead of white condensed milk, you can take boiled milk, it will also be delicious, with it the mass is thicker.
7. Coat the cooled honey and nut cakes with cream. We decorate the cake at your discretion, you can sprinkle with nuts or cover with grated chocolate, pour over the icing.
Nut Cake - Tips and Tricks
• In order not to fry the nuts separately, they can be dried in the oven before baking the cakes, while the oven warms up, or after it.
• If there are few nuts and you want to sprinkle the cake completely, you can rub the cookies or crumble the cake pieces and mix with the nuts. Coverage will be more beautiful.
• To give the cream or impregnation the taste of walnuts, you can simply add a couple of tablespoons of brandy.
• Grind nuts can be in different ways. Someone likes to grind into a crumb, rub or cut with a knife. But you can simply lay out on a cutting board and roll with a rolling pin as many times as the size of the pieces starts to arrange.
• If you need to “plant” nuts on chocolate icing, then this is done immediately during the coating.