Traditional recipes

Walnut and mascarpone cake

Walnut and mascarpone cake

countertop

1. Preheat the oven to 190 ° C.

2. Separate the egg whites from the yolks.

3. Beat the egg whites with a pinch of salt and 160 g of sugar.

4. Mix the egg yolks with the rest of the sugar, until it dissolves almost completely, and the yolks increase their volume considerably.

5. Mix the beaten egg yolks with the egg whites with a spatula.

6. Incorporate in the composition, lightly, with a spatula, ground walnuts, flour and orange peel.

7. Put the composition in a tray (32 x 22 cm) lined with baking paper and put in the oven for 30-40 minutes. Do the toothpick test, if it comes out clean it means that the top is baked.

Cream:

1. Beat 200 ml of sour cream until it reaches volume.

2. Mix 50 ml of sour cream with the mascarpone, then incorporate in the whipped cream, mixing until smooth.

Glaze: For the icing I used Gabytza's recipe, which I thank!

1. Put the sugar together with the water in a non-stick bowl, on the right heat. Stir until the sugar dissolves.

2. Once the sugar is completely dissolved, leave it on the fire for another 10 minutes, taking care to clean the walls of the vessel with a brush soaked in water to avoid crystallization.

3. Then add the honey and leave it on the fire for another 7 minutes.

4. Turn off the heat, add the cocoa and mix well.

5. Leave to cool for 3-5 minutes, then mix vigorously with a wooden spoon, in one direction.

The colder it gets, the harder it will be to work with this composition, so you will have to put it on the cake while it is still malleable.


Assembly:

1. Cut the cake into squares.

2. Syrup each square.

3. Put the pieces on a grill, then put the icing on each and let it harden.

4. Put the mascarpone cream in a posh and decorate each cake.



Bon Appetit!



Ingredients for the apple, walnut and whipped cream cake recipe with mascarpone

(tray with dimensions 24/24 cm)

  • 9 apples
  • 200 g sugar
  • 50 g butter
  • 1 teaspoon cinnamon
  • 200 g walnuts
  • PANDISPAN INGREDIENT
  • 3 eggs
  • 75 g old
  • 75 g flour
  • 1 pinch of salt
  • 1 vanilla essence
  • CREAM
  • 250 ml liquid cream 30% fat
  • 250 g mascarpone
  • 1 tablespoon powdered sugar

Method of preparation

Wash and clean the apples, cut not very thin slices.
In a saucepan caramelize the sugar, to have a copper color, add the apples and keep it on the fire for 20 minutes, until it softens and will leave its own syrup, add the butter cut into pieces and keep it on the fire for 2 & hellip3 minutes, pull the pan and add the cinnamon.
The resulting mixture is transferred to a tray (24 / 24cm) leveled well and put chopped walnuts on top.

TOP for Apple, Walnut and Cream Cream with Mascarpone

Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt and then gradually add the sugar. Mix (about 20 minutes) until it looks like a strong and firm meringue, put the yolks and vanilla essence over it and mix for another 2 minutes.
Add the previously sifted flour and mix lightly with a spatula so as not to leave the meringue.
Place the dough on top of the apples, put it in the preheated oven (static) at 180 degrees for about 20-25 minutes (test with a toothpick).
Immediately after the top is baked, it is turned over on a plate, in this way the caramel formed will syrup the top.
Allow to cool very well.

Mascarpone CREAM

Mix the whipped cream together with the mascarpone + powdered sugar, until it looks like an aerated cream (do not mix excessively otherwise cut the cream).
The cream obtained is placed on top of the apples.
Leave in the fridge for a few hours before serving.
It is a refreshing and aromatic cake, with an intense taste of cinnamon and caramel.

The top does not contain baking powder & hellip therefore it is very important that the egg whites are mixed very well.
I chose to put mascarpone cream but you can use a vanilla cream.
Who wants a higher countertop can double the quantities.
On top I garnished with caramel sauce.

The average grade given by the jury for this recipe is 10 with congratulations.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with apples, walnuts and whipped cream with mascarpone


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Method of preparation :

Cocoa wheat : mix the egg whites with a pinch of salt, add the sugar, mixing until you get a firm and shiny meringue, then add the yolks rubbed with the oil gradually, mixing with a whisk or a spoon. Finally, add the flour mixed with sifted cocoa powder. Mix everything with a spoon. Bake the composition in a tray (25 * 35 cm or 20 * 30 cm for those who want a higher cake) lined with baking paper, in the preheated oven, at 170 degrees Celsius, about 20 minutes.

Walnut meringue : mix the egg whites with a pinch of salt, add the sugar, mixing until you get a firm and shiny meringue, then incorporate the flour mixed with cocoa powder and ground walnuts. Stir with a spoon. Bake the meringue in the same tray above, in the preheated oven, at 160 degrees Celsius, for about 20 minutes.

Cream : mix the yolks with the sugar, then add the flour, and finally the cold milk gradually. Put the pan on medium heat, stirring constantly until it thickens like a pudding. Set aside, add the vanilla essence and cover with cling film. Let the pudding cool.

In the cooled cream we add 1 tablespoon at a time from the mascarpone at room temperature.

Assembly : cocoa top & # 8211 1/2 cream & # 8211 meringue nuts & # 8211 1/2 cream & # 8211 caramelized nuts.

Caramelized nuts : in a saucepan caramelize the sugar, remove from the heat and add the whole walnuts, mixing well. We turn the walnuts covered in caramel on a baking paper and let them cool, then we grind them with the robot.

Whoever wants can moist the cocoa top as follows: caramelize 2 lg of sugar, then quench with 100 ml of cold water. Keep on the fire until all the sugar melts. Let cool, then syrup.