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Simple nut cake with walnuts. Cooking Walnut Cake: Recipes, Tips, Tricks

Prepared Nut cake with available and simple ingredients, and no one will refuse the amazing nutty taste of a dessert treat.

It is worth noting: It is permissible to use absolutely various nuts for the cake, individually, or as a mixture. The main thing is to fry them a little in a pan to dry them and enhance the flavor.

It is a mistake to believe that walnuts come from Greece, and have the name of the same country. So the Greeks themselves at one time called the same fruits of the tree Persian nuts, Sinop or Royal. The reason for the typical names lies in the fact that the fruits themselves did not grow in Greece. Nuts were delivered from the real territory of Turkey, which was then called Sinop. By the way, the city of Sinop, formed in ancient times, exists in the country even today.

But in Rus', the nut appeared thanks to deliveries already from Greece, which is why we know it under that name. Thanks to trade routes and merchants, the walnut became available.

At the same time, it can be noted that we know more than one name of this nut, like the Greeks. The fruit was also delivered to the territory of Kievan Rus and from the historical region of southern Romania - Wallachia. Then Wallachia was under the rule of Prince Vlad Tepis, better known as Prince Dracula. Therefore, we know the fruits of the walnut tree called Voloshsky.

Ingredients for 10 servings

2 ½ cups full of nuts (I'll use walnuts - they're affordable and familiar to the taste)

2 pieces of chicken eggs

3 cups (130 grams/cup) flour

1 cup (180 grams/cup)

1 package (240 grams) margarine (creamy or soft)

3 art. tablespoons low-fat sour cream (or kefir)

¾ tsp soda

Inventory

form for baking

containers (2 pcs.)

dish for shaping and serving the cake

How to make Walnut cake at home

Grind margarine, soda and flour with your hands until we get crumbs.

In another bowl with a whisk, mix sugar, kefir (or sour cream) with eggs.

Let's prepare the nuts for use: grind them, for example, in a blender.

We mix our nuts into crumbs of flour and margarine. There we will also pour in the kefir-egg mixture.

Knead the dough with a spoon, and then begin to knead it with your hands. In the end, it should look like a dry mashed potatoes.

For a layer and impregnation of nut cakes, as a base, you can use, for example,. Sprinkle crumbs of cake on top and.

Everyone good mood eating Nut Cake!

Nut cake is a win-win treat for holiday table. Delicate texture of hazelnuts, almonds, peanuts or walnuts combined with sweet buttercream and air biscuit will bring incredible pleasure to everyone who tries this wonderful dessert.

Easy cake recipe walnuts can save any festival with its rich and bright taste.

The main thing is that it is prepared very quickly and simply, literally from what every housewife has in the kitchen.

Needed for the test:

  • 1 st. Sahara;
  • 4 eggs;
  • 240 g of walnuts;
  • 12 g of lemon peel.

You will need for the cream:

  • 1 st. powdered sugar;
  • 3 yolks;
  • vanillin package;
  • 500 ml of milk;
  • 75 g flour.

Step-by-step instruction:

  1. We break four eggs, separate the yolks from the proteins.
  2. Beat the first until foamy, add to them lemon peel, crushed nuts and whipped proteins.
  3. We transfer the homogeneous biscuit mass into a form with parchment, bake at 180 degrees for 40 minutes. Check the readiness of the biscuit with a toothpick.
  4. Now let's move on to the cream. Beat the egg yolks, pour the entire volume of powdered sugar and vanilla into the mass. Bring the sweet mixture to a smooth consistency.
  5. Add hot milk and flour to the mass. Whip until lumps disappear.
  6. Pour the cream into a saucepan and heat it until it thickens.
  7. We cut the finished biscuit lengthwise into two cakes and begin to form a dessert.
  8. Lubricate the cake with cream. We cover it with a second cake and also generously lubricate it. Do not forget to coat the sides of the cake around the perimeter.
  9. As a decoration, sprinkle the cake with powdered sugar, grated chocolate and nuts.

The cream, when cooked, turns out to be the color of "creme brulee" and goes well with a dark biscuit. But if you want to give the cake a uniform tone, you can tint it with cocoa powder or add 3 tablespoons of melted chocolate.

How to make with cottage cheese

A nut-flavored cottage cheese dessert does not have to be served exclusively on holidays. It will be an excellent addition, for example, for breakfast, due to its nutritious and useful composition. Plus, it doesn't require baking in the oven, making it a truly versatile dessert.

You will need:

  • 650 g low-fat crumbly cottage cheese;
  • 130 g sl. oils;
  • 140 g granulated sugar;
  • 85 g of powdered sugar;
  • 85 g sour cream 30%;
  • 160 g nuts (such as peanuts or almonds);
  • 35 g of gelatin;
  • 55 g raisins;
  • 120 ml of water;
  • 4 eggs;
  • 55 g of chocolate;
  • vanillin.

Step-by-step instruction:

  1. Pour gelatin with water and leave according to the instructions for 10 minutes to swell.
  2. Blend cottage cheese in a blender until smooth. Add sugar, eggs, vanillin, soft butter to it.
  3. Add gelatin to the curd mass, beat again.
  4. We fall asleep raisins and ground nuts and mix.
  5. We spread the finished mass on a plate using a special form or manually in the form of a slide. Place the cake in the refrigerator for an hour.
  6. Knead sour cream, powdered sugar and melted chocolate until smooth and cover the finished dessert with it.
  7. You can decorate the cake with powdered sugar and nut crumbs.

Please note that this recipe uses raw eggs, therefore, when cooking, they must be washed well with soapy water, then treated with a solution of soda and rinsed with clean running water.

"Castle of Love" with the addition of honey

The most famous walnut cake is the "Castle of Love". It will become a real decoration of the festive table and will please the sweet tooth of any age.

You will need for the biscuit:

  • 110 g of sugar;
  • 130 g sl. oils;
  • 110 g flour;
  • 90 g of honey;
  • 1 protein;
  • 7 g of drinking soda.

You will need for the cream:

  • 720 g of sugar;
  • 320 g sl. oils;
  • 85 g chocolate (white and dark);
  • 85 g peanuts;
  • 110 g almonds;
  • 80 ml of milk;
  • 6 medium eggs;
  • 3 g salt.

Step-by-step instruction:

  1. We form steep peaks by whipping proteins with sugar. Slowly enter into egg mass sifted flour with soda, butter and liquid honey.
  2. We transfer the dough into the prepared baking dish and bring the biscuit to readiness.
  3. Beat salt and sugar (600 g) with proteins until a thick foam forms.
  4. Using a pastry syringe, lay out small balls on a form covered with parchment. We bake the meringue for 90 minutes at 100 degrees and take out the blanks for cooling.
  5. Beat the yolks with sugar, pour milk into the mass and boil the cream over low heat until thickened.
  6. Add softened butter and beat cream until smooth.
  7. We turn to the formation of the cake. We spread the cake on a large plate, soak it with cream and leave it for 20 minutes in the refrigerator.
  8. We take out the soaked cake, sprinkle it with a ground mixture of nuts. Then we lay out the protein blanks on the cake, after dipping each one in the cream.
  9. Sprinkle each row of meringue with ground nuts and lay the next one on it.

Thus, a design similar to a castle of sweets should be obtained. You can decorate the cake with the rest of the cream, pieces of chocolate and the remaining mixture of nuts.

Italian nut cake

Italian walnut cake is suitable for those who do not like to spend a lot of time preparing the cream and filling for the cake. The Italians proved that it is the biscuit that sets the main taste of any dessert, therefore, in their recipes, more attention is paid to the cakes than to the filling.

You will need:

  • 420 ml of heavy cream;
  • 320 g of granulated sugar;
  • 320 g of a mixture of nuts;
  • 220 g of milk chocolate;
  • 35 g flour;
  • 7 egg whites.

Step-by-step instruction:

  1. Beat the whites with sugar until steep peaks, add the ground nuts, flour to the mass and beat again.
  2. We divide the resulting dough into six parts and bake each part separately for 5 minutes at a temperature of 220 degrees in a form with parchment. Thus, you should get six small cakes.
  3. We heat 100 g of chocolate in a water bath and soak all the cakes with it.
  4. Grate the remaining chocolate on a grater and mix it with whipped cream.
  5. Now let's make a cake. We put the cakes on a large plate, soaking each with whipped cream. Sprinkle the top of the cake with large nuts and chocolate chips.

It is better to impregnate the biscuit with glaze from several types of chocolate. The perfect combination- it's 3 parts milk chocolate, 1 part white and dark chocolate.

But if you want to use only one type - choose a bar of milk chocolate.

With chocolate flavor

Speaking of nut desserts, one cannot ignore the delicacy with chocolate flavor. This recipe uses cocoa powder, although you can substitute melted chocolate if you like.

You will need for the biscuit:

  • 5 medium eggs;
  • 140 g of granulated sugar;
  • 55 g cocoa;
  • 0.5 st. flour.

You will need for the cream:

  • 130 g of sugar;
  • 320 ml fruit juice;
  • 40 g cocoa;
  • 400 g of condensed milk;
  • 190 g sl. oils;
  • 210 g nut mixture.

Step-by-step instruction:

  1. Whisk eggs with sugar, combine with cocoa, flour and bring the mass to uniformity.
  2. Pour the dough into a greased mold and bake the biscuit until cooked at a temperature of 190 degrees.
  3. Now we prepare the impregnation. To do this, dissolve sugar in fruit juice and slowly heat it until a thick texture forms. We should get a viscous and fragrant syrup.
  4. Whisk to make cream butter, condensed milk and cocoa until a homogeneous texture is formed.
  5. Let's move on to the assembly of the cake. We cut the cooled biscuit into three cakes, put the first cake on a plate, soak it with syrup and generously grease it with cream. Sprinkle the top with the ground nut mixture.
  6. We repeat the steps with the other two cakes.
  7. Decorate the top of the cake with nuts and chocolate chips.
  8. Leave the cake for 4 hours to soak

Chocolate hazelnut cake can also be garnished with melted white and dark chocolate. To do this, apply a chaotic pattern first with dark icing, then with white, and sprinkle the top of the cake with powdered sugar.

Cooking with walnuts

Walnuts are used in the manufacture of desserts much more often than other types. They have an oily and dense texture, due to which they are ideally combined with rich butter creams. An illustrative example of such a combination is royal nut cake.

You will need for the biscuit:

  • 230 g flour;
  • 75 g cocoa;
  • 95 g sugar;
  • 3 medium eggs;
  • 15 g of baking soda;
  • 140 g walnuts;
  • 110 g dried apricots.

You will need for the cream:

  • 200 ml low-fat cream;
  • 200 g of condensed milk;
  • 130 g of chocolate;
  • 100 g almond petals.

Step-by-step instruction:

  1. Combine beaten eggs with sugar with flour, soda and cocoa.
  2. Pour chopped nuts, chopped dried apricots into the dough and mix thoroughly.
  3. Pour into parchment-lined mold batter, bake it until cooked at 180 degrees. It is better to cover the biscuit with foil.
  4. Now let's prepare the cream. Combine the melted chocolate with condensed milk and cream and beat until a homogeneous mass is formed.
  5. We put the finished mixture on the stove and cook until thickened.
  6. Let's get started with the cake. Lubricate the first cake with cream and sprinkle with half the volume of almond petals. We do the same with the second cake.
  7. We generously coat the walls of the cake with cream and sprinkle it on all sides with almond petals.
  8. Decorate the cake chocolate chips and leave it to soak in the refrigerator for 3 hours.

Nut cake without flour

Is it possible to do biscuit dessert in 10 minutes? Certainly! It is enough to use the recipe for a nut dessert, which is easy to cook in a microwave oven.

You will need:

  • 85 g sugar;
  • 35 g of liquid honey;
  • 210 g nut mixture;
  • 4 eggs;
  • 7-10 g baking powder;
  • 15 ml vegetable oil.

Step-by-step instruction:

  1. Beat eggs with ground nuts, sugar, honey and baking powder until smooth.
  2. Pour the dough into a greased vegetable oil shape.
  3. We put it in the microwave for 7 minutes and bake the dessert in the appropriate mode.

The finished biscuit can be decorated with chocolate chips and almond petals.

Pistachio biscuit with cream

With this dessert you will have to work a little, but the result is worth it.

You will need for the biscuit:

  • 220 g sl. oils;
  • 320 g of sugar;
  • 3 eggs;
  • 210 g chopped pistachios;
  • 35 g lemon peel;
  • 430 ml of milk;
  • 320 g flour;
  • 7 g of soda;
  • salt to taste.

You will need for the filling:

  • 55 g sl. oils;
  • 210 g of granulated sugar;
  • 110 g lemon marmalade or candied fruits;
  • 5 proteins;
  • vanilla sachet.

Step-by-step instruction:

  1. Add the eggs to the beaten butter. Then pour in the lemon zest, chopped pistachios, pour milk and mix.
  2. Add dry ingredients: salt, soda, flour. We bring the mass to a homogeneous texture.
  3. We transfer the dough into a mold and bake at 175 degrees until cooked.
  4. Let's move on to cream. To do this, beat the proteins, sugar and vanilla, add the butter and bring the cream to a lush texture.
  5. Let's move on to the cake. Lubricate the biscuit with cream, fall asleep with nuts and chopped pieces of marmalade.

Since we associate pistachio flavor with a pastel green hue, you can add the appropriate coloring to the cream to make the dessert look even brighter.

A variety of walnut cake recipes will allow you to create real masterpiece both for the festive table and for everyday tea parties.

No related content

Before each holiday, many housewives ask themselves the question: “What dessert to cook for relatives and guests?” One of the wonderful options for dessert on the festive table is cake. And the most delicious cake is the one that you have prepared with your own hands.

I propose interesting recipe Cake "Nut". It is very easy to cook, so even a novice cook can handle it.

Add butter to sugar, grind.

In the sugar-butter mixture, add the egg, sour cream, soda and salt. Beat with a mixer until smooth.

We introduce flour, knead the dough. The dough is soft, plastic, slightly sticky to the hands.

We tear off small pieces from the dough and form balls from them - “nuts” - the size of hazelnuts. We spread the blanks on a baking sheet covered with parchment. If desired, put a walnut or raisin in each blank.

We put the baking sheet in an oven preheated to 180 degrees and bake for 15-20 minutes (orient yourself according to your oven), until light yellow.

We begin to prepare the cream. Add eggs to a bowl with sugar, beat.

We introduce cocoa, flour and flavoring (according to your desire and taste), stir.

We introduce hot milk in small portions, stirring each time to prevent the formation of lumps.

We put the pan on the stove, on a minimum fire, and bring the cream to a thickening. Do not forget to stir the cream periodically. My cream thickened in 10 minutes.

Remove cream from heat and let cool until warm, stirring occasionally. Add oil, stir.

Pour the finished “nuts” into a large container, pour the cream on them, mix well.

Put on a dish, giving the cake the shape of a dome.

Sprinkle the finished cake "Nut" with almond petals or crushed nuts. You can sprinkle with waffle crumbs. Let the cake rest room temperature 2-3 hours, then put in the refrigerator, preferably overnight.

Cake "Nut" is ready. Happy holidays to you!

No holiday is complete without a tea party with a variety of sweets. Desserts prepared at home are considered especially tasty and appetizing. To surprise guests at the next banquet, you can bake a luxurious walnut cake according to original and simple recipes that even a novice cook can master.

A fluffy cake studded with nuts is a chic solution for a family celebration. It consists of ordinary products, so the taste of the dessert is gentle, pleasant and homely.

Used components:

  • flour - 400 grams;
  • two eggs;
  • butter - 220 grams;
  • baking powder;
  • walnuts - 350 grams;
  • a glass of sugar;
  • sour cream - 700 grams;
  • honey - 560 grams;
  • fresh berries (raspberries or strawberries) - 10 pcs.;
  • chocolate bar - 50 grams.

Cooking:

  1. Combine butter and honey, then melt and cool.
  2. Beat sugar and eggs until foamy and add to the honey-butter mixture.
  3. Put baking powder into the resulting composition, pour flour and knead a soft dough.
  4. Then cut it into 4 pieces and roll out in the form of cakes 1.5 cm thick.
  5. Put one of the cakes on a baking sheet, greased with margarine, and put in the oven, heated to 180 degrees.
  6. Bake for about 20 minutes. When the surface of the cake turns brown, it can be considered ready.
  7. Thus, bake the remaining cakes.
  8. To prepare the cream, sour cream must be combined with sugar and rub well with a mixer.
  9. Grind nuts with a rolling pin or blender, add to sour cream and mix.
  10. Put the cake on a large plate and generously spread with cream. Then you need to put biscuit cakes on top of each other, covering them with a sweet mixture. The sides of the cake are also well smeared with cream.
  11. Cover the surface of the dessert with chocolate chips and decorate with fresh berries.

Nut cake is ready. It must be placed in the refrigerator for 3 - 4 hours so that it is well saturated, and then you can try it.

Easy walnut dessert recipe

This delicious creamy biscuit will appeal to all sweet lovers. The recipe for dessert with walnuts is very simple, its preparation will not take much time, and necessary ingredients found in the kitchen of any hostess.

Used components:

  • four eggs;
  • a glass of sugar;
  • walnuts - 250 grams;
  • lemon peel;
  • milk - 500 ml;
  • powdered sugar- 150 grams;
  • three egg yolks;
  • vanillin - 4 grams;
  • flour - 70 grams.

We perform a simple recipe for a cake with walnuts:

  1. Break the eggs, then beat the whites and yolks separately from each other.
  2. Chop the nuts thoroughly.
  3. Add nuts, lemon zest, whipped egg whites to the mashed yolks and mix gently.
  4. Pour the biscuit composition into a form covered with parchment.
  5. Preheat the oven to 185 degrees, put the dough in it and bake for 35 minutes.
  6. To prepare the cream, powdered sugar must be combined with vanilla and egg yolks. Then pour in hot milk and pour flour. Mix everything thoroughly.
  7. Place the cream on the stove and cook over low heat until it thickens.
  8. Cool the finished dough and cut into 2 parts so as to get flat cakes of equal thickness.
  9. Now each cake must be smeared with cream and connected to each other.

Sprinkle the dessert treat with powdered sugar, cut into portioned pieces and serve with hot tea or coffee.

Chocolate hazelnut cake

Delicious pastry from chocolate dough, with nuts and air cream from condensed milk, it turns out incredibly tasty. This delicacy is perfect for a festive event or will be a great addition to the morning tea.

Used components:

  • five eggs;
  • flour - half a glass;
  • sugar - 250 grams;
  • cocoa powder - 80 grams;
  • a can of boiled condensed milk;
  • butter - 200 grams;
  • fruit juice (canned) - 300 ml;
  • pack of walnuts.

Cooking:

  1. Mix eggs with sugar (120 grams) and beat until a thick foam appears.
  2. Add cocoa powder (45 grams), flour to the resulting mass and stir with a blender at low speed.
  3. Lubricate the round form with margarine and fill with dough. Then put in the oven, heated to 180 degrees, and bake for 20 minutes. Allow the cake to cool completely after cooking.
  4. Now we need to make the impregnation. Pour sugar (130 grams) into the pan and add the juice. Boil the composition and cook for half an hour until the liquid thickens slightly.
  5. To get a cream, you need to beat condensed milk with cocoa (35 grams) and butter.
  6. Crush the nuts into medium sized pieces.
  7. Cut the baked dough into 3 cakes. Then soak each of them with syrup and cover with cream.
  8. Form a cake from the cakes and sprinkle it with nuts.
  9. Place the finished treat in the refrigerator.

It is better to use chocolate nut cake 4-5 hours after preparation, then it will be well saturated with cream and become even tastier.

Royal nut cake

Exquisite delicacy in a royal way - a great option for festive feast. The airy dessert looks very beautiful and has an unusual taste and mouth-watering aroma.

Used components:

  • flour - 230 grams;
  • nuts (hazelnuts) - 100 grams;
  • sugar - 80 grams;
  • cream (15%) - 180 ml;
  • dark chocolate - 110 grams;
  • dried apricots - 120 grams;
  • three eggs;
  • soda - 15 grams;
  • condensed milk - half a can;
  • cocoa - 70 grams.

Cooking:

  1. First you need to carefully grind the sugar with the eggs. Then add flour, soda, cocoa to them and mix.
  2. Pour the nuts into the sweet mass and put the dried apricots cut into pieces. Then knead semi-liquid dough.
  3. Cover the baking dish with parchment and pour the resulting composition into it. Cover it with foil on top, place in the oven with a temperature of 175 degrees and bake for 45 minutes.
  4. Cut the finished cake lengthwise into two parts.
  5. To prepare the cream, you need to dissolve the chocolate, add condensed milk and cream to it. Put the mixture on the stove and cook until it becomes thick and homogeneous.
  6. Cover the cakes thickly with cream and put one on top of the other. Then generously grease the sides of the cake.
  7. Decorate the dessert with nuts and pieces of fruit.

Royal nut cake is desirable to use chilled with unsweetened green tea, fruit juice or milk.

Honey and Walnut Cake "Castle of Love"

very unusual and delicious dessert, which can be prepared for the birthday of a loved one.

Thanks to its unique design and amazing taste, this cake can surprise even the most sophisticated sweet tooth.

Used components:

  • sugar - 820 grams;
  • flour - 110 grams;
  • six egg yolks;
  • seven proteins;
  • milk - 80 ml;
  • honey - 90 grams;
  • salt - 3 grams;
  • soda - 5 grams;
  • black and white chocolate;
  • butter (butter) - 500 grams;
  • peanuts - 80 grams.

Cooking:

  1. Mix one egg white with sugar (100 grams). Then beat, add butter (150 grams), flour, honey, soda and mix.
  2. Transfer the dough to a baking dish greased with margarine. Bake the cake for 12 minutes at 185 degrees.
  3. Combine salt and sugar (600 grams) with the remaining proteins and grind thoroughly to get a strong, foamy mass.
  4. Using a pastry syringe, form small balls from the protein mixture, and then put them on a baking sheet covered with parchment.
  5. Heat the oven to 95 degrees and place a baking sheet in it for 90 minutes. After this time, remove the sweet blanks from the oven and cool.
  6. Grind the yolks with sugar (120 grams). Then add milk to them and boil until thick. Put soft butter (350 grams) into the cooked mixture and beat well.
  7. Lubricate the cake with cream and build a tower of sweet balls on it. To do this, each blank must be dipped in cream and placed on top of each other in the form of a pyramid.
  8. Sprinkle the finished delicacy with nuts and small pieces of white and dark chocolate.

Chic cake "Castle of Love" with a honey-creamy taste is recommended to be served with hot tea, black coffee or white wine.

Cooking in Italian

On a day off, you can pamper your family and friends with a delicious Italian-style biscuit. Delicate delicacy is perfect for evening tea drinking with the family.

Used components:

  • sugar - 280 grams;
  • flour - 20 grams;
  • nuts (any) - 270 grams;
  • cream - 380 ml;
  • chocolate bar - 130 grams;
  • egg whites - 7 pcs.

Cooking:

  1. Mix egg whites and sugar, then beat with a mixer. Add flour, chopped nuts and mix.
  2. The resulting mixture should be divided into 6 equal parts.
  3. Lay parchment in a round shape, lightly cover it with flour and fill with a small amount of dough. Then put the container in the oven with a temperature of 220 degrees and bake its contents for 5 minutes.
  4. Bake the remaining 5 cakes.
  5. Melt 80 grams of chocolate and cover all baked cakes with it.
  6. Grate the remaining chocolate on a grater. Whip the cream with a whisk and mix with chocolate chips.
  7. Pour the cream well over all the cakes and fold them in the form of a cake.
  8. Decorate with large nuts and grated chocolate.

Italian walnut cake is ready.

This incredibly tasty dessert goes well with cold lemonade or fruit tea.

Pistachio biscuit with cream

This exquisite dessert rich taste Suitable for both everyday tea drinking and for a festive table. For its preparation, it is better to use salted pistachios, crushed in a coffee grinder.

Used components:

  • sugar - 300 grams;
  • a pack of butter;
  • three eggs;
  • zest of one lemon;
  • milk - 450 ml;
  • ground pistachios - 200 grams;
  • soda - 9 grams;
  • flour - 280 grams;
  • a pinch of salt.

For cream:

  • five egg whites;
  • sugar - 210 grams;
  • vanillin;
  • oil - 50 grams.

Cooking:

  1. Beat butter and sugar, then add eggs and mix well.
  2. In the resulting composition, put chopped pistachios, milk, lemon zest and shake.
  3. Pour flour, salt, soda into a sweet mass, then mix until smooth.
  4. Place the dough in a baking dish and cook for 25 minutes at a temperature of 175 degrees. Put the finished biscuit in a cool place.
  5. To get a cream, you need to mix the proteins, vanilla and sugar, and then beat until a dense, foamy mass is formed.
  6. Put the butter in the cream and grind it thoroughly with a mixer so that the composition becomes lush and thick.
  7. Spread the biscuit with cream, cover with pistachios and decorate with candied lemon peels.

Cool pistachio cake before use, and then serve with hot drinks, compote or jelly.

Used components:

  • any nuts - 250 grams;
  • eggs - 4 pcs.;
  • baking powder - 5 grams;
  • sugar - 70 grams;
  • honey - 20 grams.

Cooking:

  1. Combine eggs with sugar, honey, chopped nuts and mix with a whisk.
  2. Lubricate the baking dish with vegetable fat and fill with dough.
  3. Place the container in the microwave and cook for 5 - 7 minutes on the appropriate mode.
  4. Remove the biscuit and leave to cool completely.

Dessert pour liquid chocolate and decorate with powdered sugar. A sweet treat of nuts is sure to please adults and children.

Curd dessert

Delicious and healthy cake made from cottage cheese and nuts - perfect breakfast before the start of the work day. A wonderful delicacy will give good mood and will charge you with the necessary energy for a long time.

Used components:

  • sugar - 150 grams;
  • soft butter (butter) - 120 grams;
  • cottage cheese - 600 grams;
  • eggs - 4 pcs.;
  • almonds, peanuts - 130 grams;
  • raisins - 40 grams;
  • gelatin - 28 grams;
  • vanilla - 6 grams;
  • sour cream - 75 grams;
  • powdered sugar - 80 grams;
  • water - 110 ml.

In order for the finished dessert to have a delicate, uniform structure, the cottage cheese should be well rubbed with a fork before cooking or even passed through a sieve.

Cooking:

  1. Pour gelatin with water and dissolve completely.
  2. Mix cottage cheese with sugar, butter, vanilla, eggs and grind thoroughly.
  3. Pour gelatin into curd mass and beat with a mixer. Then add nuts and raisins.
  4. Pour the mixture into a small bowl and refrigerate for 50 minutes.
  5. Melt the chocolate, then combine it with sour cream and powdered sugar, then mix thoroughly.
  6. Cover the cake with icing, sprinkle with nuts and place back in the refrigerator. When the sweet coating thickens, the treat can be considered ready.

Cut the dessert into portions and put on the table. It can be served with milk, cocoa or fresh tea. Bon appetit!

Cashews, peanuts, hazelnuts, almonds, pistachios and walnuts - any kind of nuts improves the taste of desserts, enhances the aroma. They are added to cakes, creams, used for decoration. The nuclei are useful for the development of mental abilities, improving the functioning of the human cardiovascular system, being a source of vitamins, minerals, fatty acids omega 3. Walnut Cakes do not leave anyone indifferent due to the delicious combination of fragrant kernels with various creams and shortcakes, especially when several types of nuts are present in the recipe.

How to choose nuts for a cake

In the process of preparing confectionery products, different types of nuts are used. They are put whole, crushed, crushed to the state of crumbs in cakes, creams, decorate the top of baking. When choosing, it is recommended to be guided by the following criteria:

  1. Pay attention to the presence of dark spots, mold, unpleasant odor with bitter notes. Such a product is not worth buying, as well as shriveled, shrunken or wet kernels.
  2. If the nuts are sealed, check the container for damage, holes, chips, debris, condensate, plaque, etc.
  3. Walnuts. This is the most common type of nuts for our latitudes, which is very popular in the confectionery business. The light color of the nucleus indicates premium product, and vice versa, a dark shade indicates a low category. Often, before adding to baking, walnuts are peeled from the brown shell, for which they are pre-soaked in salt water for at least 15-20 minutes. Walnuts are used in grated, crushed form for making creams, cakes, and whole - for decoration.
  4. Hazelnut goes well with creamy, chocolate creams. They put kernels without a shell and a dark shell, to get rid of which the nuts are lightly fried in a pan or heated in the oven. Any heat treatment enhances the flavor of hazelnuts.
  5. Peanuts are used raw, sprinkling pastries before baking, and fried, adding to creams, shortbreads, sprinkling them with finished confectionery. To peel nuts, they must first be roasted. If you keep the peanuts before roasting in salted water, the kernels will acquire amazing aromatic and gustatory qualities.
  6. Almonds are sweet and bitter. The latter species is very fragrant, but includes poisonous hydrocyanic acid, so they are added to baking in conjunction with the second grade of almonds to enhance the smell, but not more than 1% of the total amount of the sweet type of nuts. Almond kernels are rarely peeled, but if necessary, the product is poured with boiling water until the peel is removed, and then dried in the oven. Sweets are often decorated with the petals of these nuts.
  7. Pistachios are sold already without shells, they are freed from a gray-green shell like almonds. Crushed pistachio kernels are used as a topping for confectionery.
  8. Roasted cashews are often added to creams..

Nut Cake Recipes

There are many recipes for making cakes with different types nuts, creams and cakes. Each pastry it turns out delicious in its own way and can be served as a treat for the festive table or for a simple family tea party. By strictly following the dessert baking procedure, controlling the specified amount of products, you can cook delicious cake with nuts and demonstrate your excellent culinary skills to your loved ones.

Cake with walnuts

  • Time: 7 hours.
  • Servings: 9 persons.
  • Calorie content of the dish: 407 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

This cake is called "Ideal", because it perfectly combines several components that make its taste perfect. In simple biscuit cakes honey, cognac are added, which enhance their taste and smell, the cream contains lemon peel, which gives the dessert a delicate citrus flavor. Walnut kernels are present both in the cakes and in the impregnation, so the delicacy can be called nutty through and through.

Ingredients:

  • flour - 400 g;
  • egg - 3 pcs.;
  • sugar - 300 g;
  • honey - 1.5 tbsp. l.;
  • cognac - 4 tbsp. l.;
  • walnut kernels - 1 tbsp.;
  • soda - 1 tsp;
  • condensed milk - 1 b.;
  • butter - 250 g;
  • lemon zest - 1 tbsp. l.

Cooking method:

  1. Beat eggs with sugar using a mixer.
  2. When the mass has doubled at least, add cognac, honey and half of the chopped nuts, beat again.
  3. Separately, combine the flour with soda, slaked with vinegar, pour the mixture into the egg-sugar mass, mix thoroughly.
  4. Divide the resulting dough into 3 equal parts, bake three cakes in the oven at a temperature of 1800. Check the readiness of the base with a toothpick, piercing the cakes with it in several places. If it is dry, you can take it out.
  5. Prepare the cream by mixing condensed milk, butter, lemon zest and the remaining chopped nuts with a mixer. Lubricate them with cooled cakes.
  6. Let the cake soak for at least 5 hours.

with cherry

  • Time: 2 hours.
  • Servings: 7 persons.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

Walnut cake with cherries will appeal to those who do not like sugary sweets. Berries will dilute the taste of delicacy with a slight sourness and give a beautiful shade to the dough. Cherries can be used any - fresh, frozen, removed from jam (pitted) or replaced with jam. Before adding the berries to the rest of the ingredients, you need to squeeze out the excess liquid, otherwise the dough will turn out to be too liquid and will not bake well.

Ingredients:

  • cherry - 300 g;
  • walnuts - 10 pcs.;
  • margarine (softened) - 150 g;
  • sour cream - 180 g;
  • sugar, flour - 200 g each;
  • egg - 4 pcs.;
  • milk - 130 ml;
  • vanillin - ½ tsp;
  • baking powder - 1.5 tsp;
  • salt - a pinch.

Cooking method:

  1. Peel the nuts from the shell, finely chop with a sharp knife.
  2. Beat margarine with vanilla and 90 g of granulated sugar with a mixer.
  3. Add egg yolks, stir.
  4. Add flour combined with baking powder and nut crumbs, mix again.
  5. Beat separately egg whites with salt until foam is formed and the mass doubles. Continuing to work with a mixer, pour in a little 90 g of granulated sugar.
  6. Pour the protein mass and milk into the dough, mix gently with a spatula.
  7. Pour the dough base into the baking dish, spread the cherries evenly on top. If using jam, mix it into the batter first.
  8. Bake walnut cake for half an hour at 1800.
  9. Prepare the cream by whipping sour cream with the remaining sugar, spread on the cooled cakes. Decorate the cake as desired.

Grillage

  • Time: 2.5 hours.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 344 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: medium.

Many people are afraid of the word "roasting" because they remember how difficult it is to bite and chew candies of the same name. With a cake, the situation is different, its texture is much softer, and the taste remains unchanged. Decorating the top of the delicacy with marzipan, mastic or chocolate patterns, you will get a real masterpiece of confectionery art.

Ingredients:

  • egg - 4 pcs.;
  • flour - 100 g;
  • cocoa - 25 g;
  • sugar - 125 g + 30 g for cream + 150 g for roasting;
  • butter - 20 g + 300 g for cream;
  • milk - 130 g;
  • cognac (liquor) - 1 tbsp. l.;
  • fruits - 90 g;
  • yellow food coloring- 5 g;
  • almonds - 50 g;
  • water - 50 ml.

Cooking method:

  1. Beat egg yolks with 100 g of granulated sugar until white.
  2. Beat the whites until stiff peaks are obtained, add the remaining granulated sugar, beat until thick. Combine both mixtures.
  3. Mix the flour with cocoa, sift into the egg-sugar mass, gently mix with a spatula, working in one direction.
  4. Grease a baking dish with oil, sprinkle with flour or breadcrumbs, pour out the dough.
  5. Bake for 25 minutes at 2000. Cut the cooled cake into 3 parts.
  6. Heat the milk, add 30 g of granulated sugar, boil the syrup until dissolved.
  7. Remove from heat, cover the dishes cling film, set to cool.
  8. Beat softened butter (300 g) until white. With the mixer still running, pour in in small portions syrup.
  9. Add cognac, stir until smooth.
  10. Divide the resulting cream into 2 equal parts. Add crushed fruit pulp to one, and mix the second with dye.
  11. Peel the almonds, heat in the oven for a quarter of an hour at 1800. Pass through a meat grinder.
  12. Combine 150 g of granulated sugar with water, put on fire. Boil after dissolving the crystals for about 7 minutes, remembering to stir.
  13. Pour the almond crumbs, mix, pour in an even layer on parchment, let it harden.
  14. Grind the resulting roasting to crumbs.
  15. Assemble the cake: brush the first cake with half of the fruit cream, put the second one, brush with the remaining “fruit” impregnation. Place 3 cakes, generously smearing the top and sides with yellow cream, sprinkle with roasted meat.

Chocolate cake with nuts

  • Time: 9 hours.
  • Servings: 8-9 persons.
  • Calorie content of the dish: 367 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: high.

The chocolate hazelnut cake created from a recipe French confectioner Pierre Erme and is called "Mozart". The only difference from original delicacy is the presence of chocolate fondant, which is covered ready product. If you think that the chocolate-fruit filling is enough, and the icing is not needed, you can sprinkle on the top of the cake coconut flakes as directed in the original recipe.

Ingredients:

  • butter - 300 g;
  • powdered sugar - 40 g;
  • almonds - 35 g;
  • cinnamon (ground) - 2.5 tsp;
  • cinnamon stick - 1 pc.;
  • egg yolks - 2 pcs.;
  • egg whites - 6 pcs.;
  • cognac - 4 tbsp. l.;
  • baking powder - ¼ tsp;
  • flour, apples - 200 g each;
  • sugar - 135 g;
  • chocolate - 250 g;
  • cream - 70 ml;
  • cocoa - 3 tbsp. l.;
  • milk - 4 tbsp. l.

Cooking method:

  1. Beat 200 g of butter until a homogeneous creamy mass.
  2. Add almonds, twisted through a meat grinder, powder, yolks. Mix everything.
  3. Pour in 1 tbsp. l. cognac, pour 2 tsp. cinnamon, sifted flour and baking powder. Stir the mass to a homogeneous consistency.
  4. Divide the resulting dough into 3 equal parts, roll each into a ball, wrap with cling film, put in the refrigerator for 4 hours.
  5. After the time has elapsed, take out 1 part of the dough, roll it to the size of the baking dish, place on a baking sheet covered with parchment.
  6. Pierce with a fork in several places, bake at 180 degrees for a quarter of an hour. Do the same with the other two pieces of dough.
  7. Melt 50 g of butter in a frying pan, add peeled, core and chopped apples.
  8. Pour 15 g of granulated sugar and 0.5 tsp. cinnamon. Simmer over low heat, stirring constantly until caramelized and the mixture turns brown.
  9. Pour in the rest of the cognac, simmer, stirring, until it evaporates, then remove the mixture from the heat.
  10. Melt the chocolate in a water bath.
  11. In a separate bowl, heat the cream with a cinnamon stick, which must be removed after boiling.
  12. Pour the cream into the chocolate, stirring gently.
  13. Separately, beat the egg whites with 40 g of granulated sugar until stable peaks, add to the creamy chocolate mixture, mix gently too.
  14. Combine chocolate mousse with apple mass.
  15. Cover a detachable baking dish with parchment, put 1 cake on the bottom, then in turn: ½ chocolate mousse, 2 cakes, the remaining chocolate-apple mass and 3 cakes. Place on the shelf of the refrigerator for an hour.
  16. Combine 80 g of granulated sugar with cocoa, pour in milk, put on fire.
  17. Boil, stirring, until sugar dissolves. Add 50 g of butter, simmer until bubbles form.
  18. Remove from heat, cool, pour the cake with the resulting icing and put it back on the shelf of the refrigerator for an hour. Before serving the cake, remove the sides from the springform.

  • Time: 3 hours.
  • Number of servings: 10-11 persons.
  • Calorie content of the dish: 323 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: medium.

Cake with hazelnuts and coconut flakes is very tender and literally melts in your mouth. Coconuts are also nuts, so their flesh goes well with others.. An amazing aromatic and flavor note is given to pastries by coffee, which soaks the cakes. You can decorate the finished confectionery at your discretion - cream flowers or chocolate patterns.

Ingredients:

  • egg - 7 pcs.;
  • sugar - 280 g;
  • flour - 150 g;
  • baking powder - 2 tsp;
  • hazelnuts (ground), coconut flakes - 100 g each;
  • vanilla pudding - 1 pack;
  • butter - 250 g;
  • milk - 0.5 l;
  • walnuts - 125 g;
  • coffee - 125 ml;
  • salt - a pinch;
  • rum - 5 tbsp. l.

Cooking method:

  1. Combine egg whites with salt, beat until a thick dense mass.
  2. Separately, beat the yolks with 180 g of granulated sugar, add the sifted flour, baking powder, coconut, hazelnuts. Mix well.
  3. Enter the protein mass in parts, gently kneading with a spatula.
  4. Pour the dough into a baking dish lined with baking paper, bake for about 40 minutes at 1750.
  5. Divide the cooled cake into 3 parts.
  6. Boil pudding according to package instructions. Cool, beat with butter. You should get a cream similar in consistency to custard.
  7. Melt 100 g of granulated sugar, add walnuts, mix, pour onto a sheet of baking paper. When the roasting hardens - finely chop.
  8. Make an impregnation by mixing coffee with rum.
  9. Put 1 shortcake in a detachable form, soak, spread 1/3 of the cream, sprinkle with half the roast. Repeat the procedure with 2 and 3 shortcakes, without sprinkling the top with roasted meat.
  10. Decorate the cake with chocolate chips, coconut flakes, or sprinkle with cocoa powder.

Cake Pancho

  • Time: 4.5 hours.
  • Servings: 9 persons.
  • Calorie content of the dish: 258 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

Nut cake "Pancho" is prepared simply, quickly and it turns out very tasty. The cake contains canned pineapple, but they can be replaced with peaches, fresh strawberries or bananas. Especially delicious is baking, which combines two types of fruits.

Ingredients:

  • egg - 2 pcs.;
  • milk - 10 tbsp. l.;
  • vegetable oil - 6 tbsp. l.;
  • sugar - 8 tbsp. l. + 1 tbsp. for cream;
  • flour - 7 tbsp. l.;
  • cocoa - 4 tbsp. l.;
  • soda - 1/3 tsp;
  • sour cream - 450 g;
  • pineapples - 1 b.;
  • chocolate - 1 bar.

Cooking method:

  1. Beat eggs with sugar, add cocoa, flour, soda (quench with vinegar), milk, butter. Mix well.
  2. Pour the dough into a baking dish, bake until done at 1800.
  3. Cool the cake, divide in half lengthwise. Cut one part into small cubes.
  4. Beat the granulated sugar with sour cream, spread the left shortbread with cream.
  5. Dip the biscuit pieces into the impregnation, lay on top of the whole cake.
  6. The next layer is pineapple slices, then biscuit cubes soaked in cream.
  7. Lay out all the layers, giving the cake the desired shape.
  8. Pour the remaining impregnation on top, put it on the shelf of the refrigerator for 3 hours.
  9. Drizzle the cake with melted chocolate.

Honey

  • Time: 4 hours.
  • Servings: 9 persons.
  • Calorie content of the dish: 393 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: medium.

This cake is a soft, tender honey cakes in combination with a walnut layer and chocolate icing. Such a delicacy can become a treat, both for a family tea party and for a festive table. Shortcakes are baked very quickly, therefore, having prepared the impregnation in advance, you will assemble a honey-nut cake very quickly. Any honey will do, in the process it will melt, but to improve palatability it is better to take fresh, liquid.

Ingredients:

  • flour - 400 g;
  • sugar - 230 g;
  • egg - 2 pcs.;
  • milk - 360 ml;
  • margarine - 30 g;
  • honey, cocoa - 2 tbsp. l.;
  • soda - 1 tsp;
  • butter - 320 g;
  • walnuts - 100 g;
  • milk chocolate - 150 g.

Cooking method:

  1. Mix 150 g of granulated sugar with 1 egg, 60 ml of milk, 30 g of margarine, 2 tbsp. l. honey. Heat up, boil for about 5 minutes.
  2. Pour 400 g of flour, cocoa and soda slaked with vinegar, knead the dough.
  3. Divide into several equal parts, roll each thinly, give the same shape, cutting out the shape of a bowl or lid from a pan.
  4. Bake shortcakes at 2000 for 2-3 minutes.
  5. Beat the egg and 80 g of granulated sugar, pour in 300 ml of milk, put on water bath. Boil until thickened.
  6. Cool, add 250 g of butter, beat with a mixer. Mix with crushed nuts.
  7. Assemble the cake, alternating shortbread with cream, top with melted chocolate whipped with 70 g of butter. Let soak for about 2 hours on a refrigerator shelf.

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