Cake walnut with cream gems

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  • Cream gems
  • Gems: 8
  • Sugar: 8 Tablespoons
  • Water: 8 Tablespoons
  • Nut cake
  • Sugar: 250 g
  • Nuts: 250 g
  • Eggs: 8


Cream gems:

Mix all the ingredients until you get a prepared homogeneous.

Bring to simmer, stirring constantly, until it thickens.

Remove from heat and continue to stir until the cream to cool down.

Cover with plastic wrap, and that without air between this and the cream (so that it does not form a film lasts for up) and cooling.

The cream should never boil. If it is necessary, go to the putting and removing it from the heat, stirring constantly.

The cream is on the right consistency when to move, start making the road at the bottom of the pan (it should leave a groove that remains for a few seconds, leaving you to see the bottom of the pan).

Cake nut:

Pre-heat the oven to 180.

Grease a form of a 22 cm diameter and line the bottom with parchment paper.

Grind the nuts until they are fine.

Beat the egg whites.

Beat the egg yolks with the sugar until america are expected to triple in volume and becomes thick and whitish.

Mix the walnut ground with the gems, with care, using a spoon or spatula.

Add the egg whites, gradually, with gentle movements.

Pour the dough on the way up to ¾ your height.

Bake for 30-40 minutes, confirming that you are cooking with a toothpick, which should come out dry in the center of the cake.

Remove the cake from the oven and let it cool in a way.

Desenformar and cut in half lengthwise.

Filling and cover with a thin layer of cream of gems.

Decorate with nuts.

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