Walnut Slices with Egg Yolk Cream
The base layer consists of a juicy and light walnut sponge cake, which is spread with beaten egg yolks while still hot. Wait for the pastry to cool completely, then cut it into pieces and serve. Quick, simple, and very tasty!
Details
- Preparation Time: 20 minutes
- Cooking Time: 17 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
Cream
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5 pieces Egg, egg yolk, fresh
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200 g Powdered sugar
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1 bag Sugar, white
Dough
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pieces Oil, vegetable oil, canola
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280 g Butter, unsalted
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200 g Sugar, white
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200 g Walnuts
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180 g Wheat flour, white, multi-purpose
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1 bag Baking powder
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5 pieces Egg, egg white, fresh
Steps
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Grease a deep baking tray (size 38 x 28 cm) with oil and dust it with flour (remove any excess flour). Preheat the oven to 200 degrees Celsius. Sift the flour and baking powder into a bowl. Add ground walnuts and mix the ingredients well.
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Cream the softened butter and sugar together. Gradually, spoon by spoon, mix in the dry ingredients. Beat the egg whites into stiff peaks, then gently and slowly fold them into the walnut mixture in two or three batches using a spatula.
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Pour the batter into the greased and floured baking tray. Spread it evenly with a spatula and smooth the top. Bake in the preheated oven for 17 minutes until the top turns golden brown.
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While the batter is baking, prepare the cream. Beat the egg yolks together with powdered sugar and vanilla sugar until frothy. Once you get a light, pale yellow mixture, stop mixing.
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Before spreading the cream on the baked pastry, let it cool at room temperature for 2 to 3 minutes. Ensure the layer of cream is as evenly thick as possible. Let the pastry cool completely and the cream set.
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Cut the walnut pastry into 36 pieces, arrange them on a plate or platter, and serve.
Nutrition Information (Per 100g)
- Calories: 445.89 kcal
- Fat: 28.53 g
- Saturated Fat: 12.15 g
- Carbohydrates: 42.87 g
- Sugars: 30.19 g
- Protein: 5.74 g
- Fiber: 1.13 g