Name of the cake with walnuts. Walnut cake - lick your fingers

31.08.2020

I still remember all the desserts that my mother prepared for me as a child. For some reason now they are not perceived with such eagerness as it was before. But still, it's time for me to pamper my children delicious treats... One of the most favorite cakes in my family is Nut.

As for me, it combines all the ideal combinations: slightly dryish, thin cakes and a light cream that emphasizes the delicate, nutty taste. If I intrigued you, then let's quickly get down to making a delicious nut cake according to my step-by-step recipe.

Step-by-step recipe for a cake with nuts with a photo

Kitchen utensils and appliances: coffee grinder, spoon, parchment paper, pencil, mixer, baking sheet, spatula, sieve, oven.

Ingredients

Cooking and baking cakes

Dry in the oven or in a frying pan 150 g walnuts.
We take about 40 g of sugar, dried nuts and grind them. To do this, put a handful of prepared nuts in a coffee grinder and add 1-2 tsp. Sahara.
You need to grind carefully so as not to grind them to the state of oil.
Put 1 tsp in the nuts. flour and stir.
For this recipe, we need 4 egg whites from large chicken eggs. We will not use the yolks.
Add a pinch of salt to the proteins and begin to beat with a mixer at minimum speed, gradually increasing to maximum.
Gradually add 100 g of sugar and beat until stable.
Into the resulting mass, we introduce chopped nuts in several stages. After each new addition, thoroughly mix the future cake with a spatula.
Cut 6 squares from parchment paper and draw a circle with a pencil on each with a diameter of 18 cm.
We put the same amount of dough in the center of each circle and level it along the outlined contour. You need to apply the dough on the side of the paper where there is no pencil print.
To make a sweet crust on the cakes, sprinkle them on top with 25 g of powdered sugar.
Put the parchments on a baking sheet and sprinkle with 25 g of icing sugar again.
We bake at 170-180 ° for about 10-15 minutes. We determine their readiness by pressing a finger in the middle of the cake. If, when pressed, the finger does not fall through, then the cake is ready.
Remove the freshly baked cakes from the baking sheet.
Sprinkle the baking sheet with sugar, put the inverted crust on it and carefully remove the paper.
We leave them in this form to cool down to room temperature.

Cooking the icing

Preparing the cream and forming the cake

Chilled 300 ml cream and beat until fluffy.
Add 25 g of powdered sugar and mix again.
Rub 50 g of chocolate on a coarse grater.
Approximately 4-5 tbsp. l. whipped cream and some grated chocolate set aside to decorate the cake. Combine the remaining cream and grated chocolate and mix thoroughly with a spatula.
Spread the resulting cream between five cakes, on which there is glaze.
We collect the cake, as usual, with a hill, evenly spreading the cream on each of the cakes.
We cover the cake with an empty crust, and on top we put a bag or a kitchen board and lightly press it with our hand. This way we trim and compact it.
Smear the sides and top of the cake with the rest of the whipped cream.
On the sides, you can make undulating curls with a spatula.
And then decorate the top with the remains of chopped chocolate.
We send the cake to the refrigerator for 30-60 minutes so that it is thoroughly soaked and can be served!

How to decorate and what to serve with

The finished dessert looks very nice and appetizing, so you can immediately cut it into portions and serve. Usually such a dessert is served with tea, coffee or milk drink, some hostesses like to serve it with compote, but this is at the request of your guests.

Video recipe for making a nut cake

You can see all the subtleties of making this simple and incredibly delicious dessert in a short video recipe.

Basic common truths

It is not necessary to use only walnuts to prepare this dessert. You can make a mixture of walnuts and woodlands, or add more almonds. Basically, you can use whatever you like or have in your home.
It is highly advisable to dry the nuts in a pan or oven before cooking, then the bitterness leaves them and they are easier to clean.
You need to grind nuts into large crumbs... A coffee grinder or meat grinder is ideal for this.
If you don't have the desire or ability to cook on parchment, take a regular baking dish and bake the cakes in it. But you will have to bake each cake separately.

Other possible cooking options

Today, not only dessert, but also main courses are called cake. If you want to surprise your guests with an unusual way of serving traditional dishes, then here are some recipes for you.

The simplest and most popular dish is. As chicken liver is very easy to prepare, does not require special, preliminary manipulations, then it does not take much time to prepare this dish. But, of course, you can cook liver cake and . It takes a little more time to prepare such a dish, since pork liver, like beef, requires preliminary soaking.
In spite of everything, it turns out to be the most juicy and has the most pronounced taste of the main ingredient.
"Sushi cake" will help to decorate the festive table of the theme party.

I wish you a festive mood and inspiration in creating your culinary masterpiece. Tell me in the comments on the site if you liked the prepared delicacy, and if you have any additions to my recipe, then I will gladly read them and take note of them. Bon Appetit!

Most celebrations and family dinners end with sweet tea. If you want to serve an unusual but easy-to-prepare treat, bake a cake with walnuts. Baking requires at least an hour of free time (depending on the recipe), but ready meal it will turn out much tastier than store cakes. You can choose the option of cream and decoration at your discretion.

Nut cake recipes

Delicious nut cake can be baked different ways: with sand balls or cakes, with creamy, custard, sour cream or with condensed milk. The undoubted advantage of this dessert is the simplicity of its preparation, even people inexperienced in cooking can master any of the recipes (especially with step by step photos). Some variants of the dish look unusual - in the form of a hemisphere decorated with nuts or chocolate. Such a treat can turn a simple tea party into a real holiday.

Nut cake

Time: 1.5 hours.
Servings Per Container: 9 Persons.
Calorie content of the dish: 277 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The set of products for this delicacy is large, and the description of the process is impressive, but in reality it is very simple to make Nutlet cake. The recipe indicates walnuts, but you can use any others - cashews, almonds, hazelnuts, peanuts. When baking sand balls, do not overexpose them in the oven, remove them after a light golden hue appears. This will make them more creamy and easier to cut into the cake. Let the cake soak well before serving.

Ingredients:

flour (wheat) - 450 g;
sugar - 230 g;
butter (butter) - 165 g;
sour cream, cocoa - 100 g each;
egg - 3 pcs.;
baking powder - 12 g;
nuts - ½ tbsp.;
milk - 600 ml;
salt - a pinch.

Cooking method:

Mix the egg with 140 grams of granulated sugar. Add sour cream, 100 grams of cooled melted butter, beat with a whisk until smooth.
Pour in baking powder, salt, 350 grams of sifted flour. Stir, knead the dough.
Pinch off small pieces dough, roll into balls the size of a medium walnut.
Place on a parchment-lined baking sheet. Bake for 20 minutes at 180 degrees. Cool it down.
Beat 2 eggs with 90 grams of sugar, add cocoa, remaining flour, stir thoroughly.
Pour in milk, place the container on the stove. Simmer until thick, stirring constantly.
Turn off the heat, add the remaining oil, stir until it dissolves.
In a deep bowl, stir together the cream balls and crushed walnuts. Put the mass on a flat dish in the form of a slide (hemisphere). Decorate as desired.

Walnut

Time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 358 kcal / 100 g.
Purpose: dessert.
Cuisine: Italian.
Difficulty: easy.

Walnut cake, cooked by Italian recipe, has a different shape, since its basis is not balls, but ordinary cakes. They are coated with an amazing creamy chocolate cream and, in combination with nuts, create an amazing taste. Chocolate chips will serve as an excellent decoration for such a cake. Before adding to the dough, nuts need to be fried a little in a dry frying pan or heated in the oven so that they are more crispy and aromatic.

Ingredients:

flour - 1 tbsp. l. (no slide);
nuts, sugar - 300 g each;
chocolate (bitter) - 70 g;
egg whites - 8 pcs.;
cream (35%, cold) - 400 ml;
salt - a pinch.

Cooking method:

Beat the egg whites, sugar and salt with a blender until thick. Pour in the powdered nuts and flour, mix thoroughly.
Divide the resulting dough into 3 equal parts, spread the mass over the baking paper, which is lined with the baking dish. Bake 3 cakes for 7 minutes each at 180 degrees.
Melt the chocolate in a water bath, mix with pre-whipped cream. Cream the cakes, shape the cake, brush over the edges and top.

Time: 2 hours.
Servings Per Container: 10-12 Persons.
Calorie content: 290 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Delightful nut cake prepared according to this recipe has a very delicate taste thanks to the buttercream. It contains vanilla, coffee liqueur, giving the delicacy a wonderful aroma. For this cake, one large crust is baked, which is then cut into 3 parts, which significantly saves time for creating a dessert. Choose the freshest eggs, they will beat better, and the structure of the cakes will be looser as a result. You can check the freshness by immersing the egg in a glass of water: those that have sunk to the bottom are the freshest.

Ingredients:

For the test:

eggs - 7 pcs.;
icing sugar - 250 g;
salt, cinnamon (ground) - 1 pinch each;
nuts (walnuts, chopped) - 300 g;
zest of 1 lemon;
semolina - 75 g.

For the cream:

gelatin - 1 pack;
milk - 350 ml;
vanilla (stick) - 1 pc.;
egg yolks - 5 pcs.;
coffee liqueur - 125 ml;
cream (with a high percentage of fat) - 0.5 l;
nuts (walnuts, crushed) - 75 g;
whole nuts - 25 pcs.;
chocolate chips.

Cooking method:

Pour 4 tbsp into 4 eggs. l. hot water, beat with a mixer until thick.
Add salt, cinnamon, 150g caster sugar, zest and continue whisking.
After a couple of minutes, set the minimum speed on the mixer, add semolina, chopped nuts to the mass, stir.
Transfer the dough to a parchment-lined mold. Bake the crust for 35 minutes at 180 degrees. Refrigerate, cut into 3 pieces.
Stir gelatin with 5 tbsp. l. cold water, leave to swell for 10 minutes.
Heat a little milk, put vanilla in it, add salt, bring to a boil.
Beat the yolks separately with 100 g of icing sugar, pour into the milk, and remove the vanilla.
Add liqueur, gelatin, stir, remove from heat and refrigerate.
When the cream thickens a little, add the whipped cream to it, stir.
Collect the cake. Spread all the cakes with cream, sprinkle the bottom and middle with crushed nuts, lay one on top of the other.
Coat the sides of the cake with cream, decorate the top with half nut kernels, sprinkle with chocolate chips.

Time: 2 hours.
Servings Per Container: 9 Persons.
Calorie content: 349 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

This Nut cake has excellent taste with a slight sourness that dried apricots give it. Dried fruits must be steamed, pouring boiling water for a while. So, they will become softer, and the cake itself will taste better. Dried apricots and nuts create a delicious aromatic and flavoring composition with condensed milk cream. You can decorate the top of such a delicacy with patterns made of chocolate or nut crumbs.

Ingredients:

flour - 2 tbsp.;
sugar - ½ tbsp.;
egg - 2 pcs.;
soda (extinguish with vinegar) - 1 tsp;
sour cream, jam (apple), dried apricots, nuts (walnuts) - 1 tbsp each;
crackers (bread crumbs) - 2 tbsp. l .;
vanillin - ½ pack;
butter - 200 g;
condensed milk - 1 b.

Cooking method:

Beat eggs and sugar until thick. Add vanillin, jam, sour cream, baking soda and stir well.
Sift flour, add to the mass, knead the dough.
Grease a baking dish with butter, sprinkle with breadcrumbs, pour the dough and bake the cake at 180 degrees. Check readiness with a wooden skewer.
Whisk condensed milk with softened butter, put in the refrigerator.
Chop the nut kernels into crumbs, cut dried apricots into small pieces.
Cut the finished, cooled cake into 3 parts, grease each of which with cream, sprinkle with dried apricots and nuts. Collect the cake.

Video

Cooking chocolate cakes with nuts is another way to surprise guests and delight loved ones. The chocolate-nut combination will give the baked goods a unique taste. To cook such confectionery, you can use nut "petals", as well as ground or crushed nuts of any kind. But the best option is walnuts, they are used for chocolate baked goods most often.

Chocolate sponge cake recipes with nuts

Chocolate cake with nuts, cherry liqueur and orange jam, "Aphrodite" marzipan

Required. 200 g of sugar, 6 yolks, a bag of vanilla sugar, a pinch of salt, 7 proteins, 150 g of biscuit crumbs, 100 g, 100 g of ground hazelnuts.

For filling: 30 g cherry liqueur, 200 g orange jam, 200 g marzipan, 100 g icing sugar, 1 egg, 50 g grated chocolate, 160 g powdered sugar, 50 g coconut oil.

Cooking method. Rub the yolks, sugar, vanilla sugar and salt. Whisk the whites with sugar into a tight foam and combine with the crushed yolks. Add biscuit crumbs mixed with hazelnuts and grated chocolate to the protein-yolk mass. Ready dough pour into a mold and bake at 180 degrees. Cut the cooled cake into layers and soak each layer with liquor. Spread the lower and middle layers with jam and add the marzipan filling. Mix chocolate with egg and icing sugar and pour Coconut oil... Mix everything thoroughly until creamy. Brush the top and edges of the chocolate sponge cake with nuts with the resulting filling.

"Empress" chocolate cake with nuts

Required. 200 g butter, 150 g sugar, 100 g chocolate, 7 yolks, 100 g almonds and biscuit crumbs, 5 proteins.

To decorate: 30 g almond straws, 100 g chocolate fondant.

Cooking method. Rub the butter and sugar into a foam. Melt the chocolate in a water bath and add to the butter foam, stirring in the yolks. Beat the mass thoroughly. Then add almonds and crumbs. Beat the whites into a foam and mix gently into the dough. Bake for 50 minutes. Stick the almond straws into the chilled cake. Melt the chocolate and pour over the cake.

Chocolate cake with nuts, marzipan and whipped cream "Heaven and Earth"

Required. 200 g butter, 100 g sugar, 4 yolks, 100 g chocolate, 100 g ground almonds, 4 proteins, 100 g flour.

For filling: 50 g marzipan, 50 g icing sugar, 5 proteins, 50 g chocolate fondant, 16 almond kernels.

Cooking method. Stir butter, sugar, yolks, almonds, adding melted chocolate. Knead flour into this mass. Put the finished dough in a mold and bake for 50 minutes.

For filling: Mix marzipan with powdered sugar and roll into a cake. Pour over the cake with melted chocolate fondant, cover with marzipan cake and pour over with fondant again. Coat this chocolate cake with the nuts, whipped cream and powdered sugar.

Chocolate cake with nuts and sour cream "Zhivoglot"

Ingredients:

For the test:

2 eggs
1 cup of sugar
200 g margarine
1/2 cup nuts
2 tsp cocoa
1 teaspoon of baking soda
1/5 cup flour

For the cream:

200 g sour cream
1/2 cup sugar

Grind eggs with sugar, add soft margarine, nuts. Boil milk, dissolve cocoa, soda. Pour the mixture into the dough, add flour.

Knead the dough, bake 2 cakes. Smear the cooled cakes with cream, sprinkle with nuts on top.

To make a cream for a chocolate cake with nuts, you need to beat the sour cream with sugar.

Cake with chocolate-nut filling "Berlin"

Ingredients:

For the test:

1 egg
300 g flour
200 g butter
100 g sugar
lemon zest

For filling:

150 g almonds or other nuts
30 g cocoa
160 g sugar
a pinch of crushed cinnamon
2-3 eggs

Cooking method:

Grind the egg with sugar, butter, grated lemon zest, mix with flour. Roll out 2/3 of the dough into a square, chop in several places and bake until half cooked.

To prepare the filling, grind almonds or other nuts, mix with cocoa, sugar, a pinch of crushed cinnamon, with eggs, the mass should be thick. Spread jam (apricot, raspberry or strawberry) on the semi-finished dough, and put the prepared mixture on top. From the leftovers raw dough make a grate on the cake and bake.

As you can see in the photo, according to this recipe, sprinkle the chocolate cake with nuts with powdered sugar, fill the empty spaces between the grates with jam:

Chocolate cake with nuts and butter cream "Kalambur"

Ingredients:

For the test: 300 g sugar, 250 g chopped hazelnut kernels, 150 g grated chocolate, 150 g flour, 10 eggs, 2 tsp. butter, salt on the tip of a knife.
For the cream: 500 ml cream, 100 g icing sugar.
For the chocolate fudge: 100 g sugar, 2 tbsp. l. cocoa powder.
To decorate: 100 g icing sugar, 100 g marzipan.

Cooking method:

To prepare the dough, break the eggs, separate the yolks from the whites.

Beat the whites with a mixer. Grind the yolks with sugar and salt, add flour, nuts, chocolate and proteins, mix.

Put the dough in a greased pan and bake in an oven preheated to 200 ° C for 25-30 minutes.

Ready biscuit cool, cut into 3 layers.

To prepare the cream, beat the cream with powdered sugar using a mixer. Grease the cakes with cream and combine.

To prepare the fondant, mix sugar with cocoa, pour in 100 ml of water and cook until thickened.

Beat the fondant with a wooden spatula, then heat to 45-50 ° C.

Pour the fondant onto the top cake. Chocolate nut cake sprinkle with a mixture of marzipan and powdered sugar.

Nut cake with chocolate butter cream"Parisian Mysteries"

Ingredients:

For the test: 400 g chopped hazelnuts, 300 g sugar, 100 g butter.
For the cream: 200 g grated chocolate, 200 g butter.
For glaze: 200 g sugar, 3 egg whites.

Cooking method:

Fry the nuts until golden brown. Sugar, stirring, heat over low heat until a golden hue appears, then cool, add softened butter and nuts, stir, heat over low heat to 50-60 ° C. Roll out 5–6 cakes from warm dough.

To prepare the cream, mix the chocolate with softened butter. Beat the cream with a mixer.

To prepare the glaze, mix the proteins with sugar and beat with a mixer.

Grease the cakes with cream, combine. Pour the icing over the cake.

Iliad chocolate-nut cake

Ingredients:

100 g flour, 7 eggs, 150 g icing sugar, 20 g cocoa.

For filling: 250 g boiled potatoes, 150 g sugar, 100 g nuts, 10 g vanilla sugar, 50 g butter, a little liquor, 3 proteins, 40 g icing sugar.

Cooking method:

Beat the yolks with sugar into a foam, quickly stirring in the proteins, flour, cocoa: slightly mix the mass. Bake the finished dough in the oven. Cut into layers, spread with filling and connect. Spread the filling on the top and sides of the cake, decorate with fruits and protein foam.

For the filling, cook a thick sugar syrup and add chopped nuts to it.

Then add mashed potatoes, vanilla sugar, butter, liqueur. Mix the mass. Beat the egg whites with sugar into a thick protein foam.

Cooking Chocolate Nut Cakes

Chocolate cake with nuts "Black Prince"

Required: for the test: 5 egg whites, 2 cups powdered sugar, 3 tbsp. l. cocoa, 1.5 tbsp. l. starch, 1 tbsp. l. balsam, 3/4 cup ground white crackers, 1.5 cups chopped walnuts; for cream: 5 yolks, 1.5 cups of sugar, 3 tbsp. l. cocoa, 1/3 cup milk, 300 g butter.

Cooking method. Whisk the whites into a thick foam with powdered sugar, add cocoa, starch, balm and gently mix everything with breadcrumbs and nuts. Lubricate the form vegetable oil, put oiled paper on top or sprinkle with flour. Bake three cakes from the protein mass in a cool oven.

Method for preparing the cream. Beat the yolks with sugar, add cocoa, milk, mix everything well. Put on low heat and, stirring constantly, bring to a boil. Rub the butter with a wooden spatula and combine it with the cooled custard... Transfer the cakes to them, grease the sides of the cake well and sprinkle everything with grated chocolate mixed with walnuts... A chocolate-nut cake prepared according to this recipe can be decorated with pomegranate seeds, halves of nut kernels, and pieces of chocolate.

Chocolate cake with nuts and brandy "New Year's stump"

Compound: eggs - 14 pcs., sugar - 950 g, flour - 600 g, butter - 500 g, milk - 500 g, chocolate or cocoa - 100 g, chopped almonds - 250 g, cognac - 50 g.

Cooking method:

Beat 8 eggs with 200 g of granulated sugar over low heat until thickened. Add 200 g flour and stir gently. Apply the resulting dough in an even layer on a greased and floured baking sheet of oblong shape and, if possible, measuring 30x40 cm. Bake in a medium-heated oven for about half an hour. Then cool, cut horizontally into 3 equal parts 40 cm long, 10 cm wide. These layers are intended for the manufacture of the stump itself.

Making the custard. Make a custard from 4 eggs, 60 g flour, 150 g sugar, milk, chocolate or cocoa and chill it.

Butter cream preparation. From 300 g butter, 200 g sugar, prepare a well-whipped butter cream and mix it with the cooled custard.

Preparation of a sand base. Prepare from peeled almonds passed through a meat grinder, 2 eggs, 350 g flour, 200 g butter and 200 g sugar shortcrust pastry, roll it into a layer 5 mm thick and 40 cm long. This layer is intended for the pedestal of the stump, so it must have a width of at least 12-14 cm. Place it on a baking sheet and bake in a medium-heated oven.

Preparation of impregnation syrup. Boil the remaining 200 g of sugar with 300 g of water, add brandy and cool.

Sprinkle the finished layers intended for the stump with syrup, grease them with a thick layer of cream and lay them one on top of the other. Trim the edges of the upper layer with a knife to obtain a more rounded shape.

Cut the stump from both sides of the stump in this way with a knife in a triangular piece to get the appearance of a stump chopped up with an ax. Arrange the pieces cut with a triangle in 3-4 places on top or on the sides of the decorated biscuit like chopped off knots. Then grease the stump on top and on all sides with cream and chocolate and smooth with a grooved knife or pastry comb to get a semblance of rough stump bark. Grease the edges of the stump and knots with white butter cream to give them the appearance of the core of a stump chopped off with an ax. Baked pedestal from shortcrust pastry put on a plate and sprinkle with green colored sugar. Place the prepared cake on the pedestal and decorate with green butter cream released using a thin tube from a pastry bag or cornet. The decoration can be supplemented with small fungi made from meringue. Cool the cake well. If you wish, you do not need to make a pedestal of shortcrust pastry; in this case, put the cake immediately on a dish of a suitable size and shape.

Chocolate-nut cake "Grillage"

Ingredients for roasted nuts: sugar - 250 g, peeled roasted almonds - 250 g, lemon juice; for cream: egg yolks - 4 pcs., sugar - 4 tbsp. spoons, strong black coffee, butter - 200 g;

For the test: eggs - 8 pcs., sugar - 8 tbsp. spoons, fried hazelnut kernels - 250 g, chocolate - 100 g.

Cooking roasted nuts. Heat sugar without water in a bowl until it turns brown, add peeled roasted finely chopped almonds and a little lemon juice to it. After keeping this mass for several minutes on the fire, pour it onto a marble slab greased with vegetable oil and smooth it with a knife blade moistened with hot water.

Cream preparation. Steam the egg yolks, sugar and black coffee until a thick mass is obtained, add 150 g of ground roasted nuts to it, butter crushed into foam and mix everything well.

Dough preparation. Grind the egg yolks and sugar well, add ground fried hazelnuts, grated chocolate and a hard foam of proteins. Grease a large cake pan, sprinkle with flour, carefully transfer the dough into it and bake in the oven over medium heat until tender.

Cool the cake, cut into two or three horizontal layers, sandwich and cover the surface and sides of the cake with cream. Cut the remaining roasted nuts into small squares and decorate the cake with them.

Chocolate-nut cake "Southern Evening"

Composition for the protein base of the cake: walnut kernels - 100 pcs., egg whites - 10 pcs., sugar - 0.2 cups, ground butter crackers - 2 tbsp. spoons; for cream: milk - 2 cups, egg yolks - 10 pcs., sugar - 1.5 cups, flour - 2 tbsp. spoons, zest of one lemon or vanilla sugar, cocoa powder - 3 tbsp. spoons, butter - 300 g.

Grind the peeled kernels in a meat grinder. Beat the whites with sugar until it is completely dissolved and a fluffy homogeneous mass is formed. Add ground crackers and nuts to the protein mass. Prepare sheets of tracing paper and cut into them round or oval protein cakes of equal size and thickness. Bake in the oven with low heat for about 2 hours and chill.

Cream preparation. Beat the yolks with sugar with a mixer, add a glass of cold milk, vanillin or lemon zest, flour at the end of beating and stir until smooth. Boil the remaining milk and pour the prepared mixture into it in a thin stream, stirring constantly. Warm up over low heat until boiling, cool the resulting mass. Cook cocoa syrup separately from 2 tablespoons of milk, 2 tablespoons of sugar and 3 tablespoons of cocoa powder. Into the cooled cream add softened butter in parts, beat with a mixer or a whisk and divide the cream into two equal parts: add cooled cocoa syrup to one part, beat well.

Gently glue the cakes of chocolate cake with walnuts prepared according to this recipe. Grease the surface and sides of the cake with brown cream. Sprinkle the cake with grated chocolate and garnish with beautiful large halves of walnut kernels.

Hazelnut cake with chocolate cream "Stephanie"

Composition for the protein base of the cake: egg whites - 8 pcs., sugar - 150 g, chopped almonds - 200 g or other nuts, ground crackers - 1 tbsp. a spoon; for cream: egg yolks - 8 pcs., sugar - 120 g, flour - 1 tsp, milk - 400 g, butter - 150 g, chocolate - 2 wedges.

Preparation of the protein base. Mix the whites whipped into a strong foam with sugar, ground nuts, breadcrumbs and bake 3 identical cakes.

Cream preparation. Grind the yolks with sugar until frothy, add flour, pour in hot milk and stir with a whisk until the mass thickens. Add whipped butter and grated chocolate to the chilled cream. Grease each crust, sides and top of the cake with the resulting cream, cover everything with grated chocolate.

Chocolate nut-almond cake

Composition for the first cake: egg yolks - 10 pcs., icing sugar - 250 g, cocoa powder - 1 tbsp. spoon, milk - 1 tsp, walnut kernels - 250 g, vanillin; for the second cake: egg whites - 10 pcs., powdered sugar - 250 g, juice from half a lemon, crushed and sifted through a rare sieve biscuit biscuits - 3 tbsp. spoons, ground peeled almonds - 250 g, vanillin.

Cooking the first cake. Grind the yolks with sugar until a fluffy mass is formed, add cocoa diluted with milk, ground walnut kernels and vanillin. Transfer the mixture to a greased and sprinkled potato starch mold and smooth. Prepare the second cake immediately.

Cooking the second cake. Beat egg whites with powdered sugar into a strong foam, add lemon juice, prepared biscuit biscuits, almonds and vanillin. Mix everything carefully, put on top of the first crust, making a slide in the center, since the dough sits down during baking.

Bake the cake in a moderately heated oven for 50–55 minutes.

The next day, brush the top and sides of the cake with a thin layer of warm orange jam and, when it dries, pour the top with chocolate or coffee icing.

Royal cake with chocolate and nuts

Required. For the dough: 400 g butter, 18 eggs, 400 g sugar, 1 tablespoon grated lemon zest, 1 teaspoon chopped nutmeg, 70 g starch, 70 g wheat flour, 2 tablespoons olive oil.

For filling: 500 g chopped sweet almonds, 2 tablespoons chopped bitter almonds, 7 egg whites, 400 g powdered sugar, 1 tablespoon rum, 1 teaspoon butter.

For glaze: 100 g sugar, juice of 1 lemon, 1 tablespoon of white wine.

To decorate: 100 g of grated chocolate, 2 tablespoons of chopped walnut kernels.

Cooking method. To prepare the dough, gently break the eggs, separate the yolks from the whites. Grind the yolks with sugar. Beat the egg whites with a mixer. Mix the softened butter with crushed yolks and beat with a mixer, add lemon zest, proteins, nutmeg, stir, add a mixture of flour and starch and beat again with a mixer.

Put the dough in a dish greased with olive oil, put in a moderately preheated oven for 25 minutes, then cool, cut horizontally into two cakes.

To prepare the filling, mix almonds with powdered sugar and egg whites, put on water bath and, stirring occasionally, bring to a boil.

Put in a greased dish and place in an oven preheated to 120 ° C for 10 minutes. Cool the filling, add rum, put on the cake, put another cake on top.

To prepare the glaze, mix sugar with lemon juice, grind, pour in wine, mix and pour on the top cake.

Ready cake garnish with grated chocolate and nuts.

Look at the photo of chocolate-nut cakes for the recipes suggested above:

Chocolate cake recipes with prunes and walnuts

Chocolate cake with nuts and dried fruits

Ingredients:

prunes 100 g
dried apricots 100 g
raisins 100 g
walnuts 100 g
sour cream 1 l
sugar 2 tbsp.
egg 3 pcs.
butter 75 g
soda 1 tsp

Preparation:

Washed raisins, prunes, dried apricots pour hot boiled water and leave for 30 minutes. Grind nuts - Scroll the walnuts through a meat grinder. Mix chopped dried fruits and nuts, dried apricots, prunes and raisins through a meat grinder, add nuts to them.

To make a dough with dried fruits: mix dried fruits with flour, sugar, eggs and butter, stir. Add 1h. l soda, slaked with lemon juice, mix well.

Put the finished dough in a cake pan and put it in an oven preheated to 180 degrees for 35-40 minutes to bake.

To prepare a cream for a chocolate cake with prunes and nuts according to this recipe, it is better to separate the sour cream from the water first. To do this, we take the required amount of sour cream - we have 1 liter and put it in a clean napkin, tie the ends and hang for 30 minutes.

Mix the prepared sour cream with 1 glass of sugar until the grains are completely dissolved. Ready cake take it out of the oven, let it stand for a while in the form (5-7 minutes), you can cover it with a clean napkin. Then we take it out of the mold and cool it down.

We cut the cooled cake in half, so we get two from one cake. Turn it upside down with a cut and soak both cakes well with sour cream. Leave about 1/4 of the cream to grease the top of the cake.

Put the soaked cakes of the chocolate cake with walnuts on top of each other, decorate the top with cream and chocolate chips.

Chocolate cake with nuts and prunes

Ingredients:

For the test:

3 eggs;
300 g sour cream (any fat content is suitable);
200 g sugar;
1 teaspoon with a little top of soda;
25 g;
210 g flour;
100 g of prunes;
80 g of walnuts.

Cream:

180 g soft butter;
150 g sugar;
egg;
50 g flour;
700 ml of milk;
(for decoration).

To make a chocolate cake with prunes and nuts, you need to beat the granulated sugar and eggs into a fluffy foam. The mass should be light and airy. Add sour cream and vinegar slaked soda. Carefully, but thoroughly work out the mass with a whisk. Add cocoa to the flour, mix well and sift through a sieve directly into a bowl of dough. After mixing until smooth, you get a thin dough. Then add finely chopped prunes and chopped nuts to the dough. Stir. Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake is high and airy. Let it cool slightly and take it out of the mold. Then it should be placed on a wire rack until it cools completely.

While the cake is resting, prepare the cream. Cook the custard first. To do this, mix sugar with egg and flour, pour in milk and cook until thick. Allow to cool to room temperature.

Whisk soft butter in a separate bowl. Then, in small portions, start adding custard to the butter mass. Stop whisking only when the brewed part is completely included in the buttery part. The cream turns out to be light and airy, you do not observe any oil severity in it.

Now you are preparing the chocolate crust for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut the rest into cubes with a side of about 3 cm.

Put the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.

Then lay out the pieces, dipping them in the creamy mass beforehand. Collect the cake with a slide.

Then simply sprinkle the cake with chopped nuts and pour over the chaotically melted chocolate.

That's it, the chocolate cake with walnuts and prunes is ready. Now he needs several hours to soak well.

Chocolate cakes with cream, nuts and dried fruits

Chocolate cake with nuts, sour cream and dried apricots "Eastern fairy tale"

Ingredients:

For the test: 500 g of chopped almonds, 500 g of sugar, 400 g of chocolate, 200 g of candied fruits, 5 egg whites, 2 tsp. butter.

For the cream:

To decorate:

Cooking method:

To make a chocolate cake with nuts and dried fruits, mix the egg whites with sugar and beat with a mixer. Grate chocolate, finely chop candied fruits. Mix chocolate, almonds and candied fruits with the protein mass. Put the dough in a greased pan and bake in an oven preheated to 200 ° C for 15 minutes.

To prepare the cream, add sugar to the cooled sour cream, add coconut, vanilla sugar and beat with a mixer. Soak dried apricots for 2 hours in warm water, then rinse, pour over with boiling water and chop. Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

"A Thousand and One Nights" chocolate cake with nuts and dried apricots

Required. For the dough: 500 g of chopped almonds, 500 g of sugar, 400 g of chocolate, 200 g of candied fruits, 5 egg whites, 2 teaspoons of butter.

For the cream: 350 g sour cream, 300 g sugar, 100 g coconut, 1 bag of vanilla sugar.

To decorate: 200 g of chopped walnut kernels, 200 g of dried apricots.

Cooking method. To prepare the dough, mix the egg whites with sugar and beat with a mixer. Grate chocolate, finely chop candied fruits. Mix chocolate, almonds and candied fruits with the protein mass.

Put the dough in a greased dish and bake in an oven preheated to 200 ° C for 15 minutes.

To prepare the cream, add sugar to the cooled sour cream, add coconut, vanilla sugar and beat with a mixer.

Soak dried apricots for 2 hours in warm water, then rinse, pour over with boiling water and chop.

Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

Honey and chocolate cake with nuts: a recipe with a photo

And now for your attention a recipe and a photo of a honey-chocolate cake with nuts for festive table.

Ingredients for the dough:

1 egg
150 g sugar
30 g margarine
1 teaspoon baking soda
2 tablespoons honey
3 tablespoons milk
400 g flour
2- 3 tablespoons of cocoa

For the cream:

1 egg
2 tablespoons flour
100 g sugar
300 ml milk
300 g butter
walnuts
For glaze:
100 g chocolate
100 g butter

Preparation:

To prepare a honey-chocolate cake with nuts according to this recipe, all ingredients, except for flour and cocoa, must be mixed and melted over low heat, cook until the color changes. Remove from heat, add flour and cocoa and knead the dough. Roll out the dough for the honey-chocolate cake with nuts in parts, cut out the same cakes 4 - 5 mm with a lid or other shape and bake on a baking sheet sprinkled with flour very quickly, for several minutes. Sweep the flour off the cakes with a dry brush or towel.

Cream

Beat the egg with sugar, add flour and little by little, stirring in the milk.

Boil the custard in a water bath or over very low heat, stirring constantly, until thickened.

Refrigerate. Then beat the softened butter and add the custard mass on a spoon, without ceasing to beat.

Smear the cakes with custard, sprinkle with nuts. Leave at room temperature for 1-2 hours to soak the cakes.

Glaze

In a water bath, melt the chocolate and butter and pour the cake on top.

Place the honey-chocolate cake with nuts in the refrigerator to set.

Chocolate cake recipe with cherries and nuts

Ingredients:

- 100 g
water - 175 ml
butter - 175 g
granulated sugar - 250 g
chicken eggs - 3 pcs.
vanilla to taste
wheat flour - 300 g
baking soda - 1.5 tsp.
sour cream - 825 ml
icing sugar - 150 g
nuts - 50 g
pitted cherries - 200 g

Cooking method:

Preparation:

Break dark chocolate (100 g) into pieces and pour boiling water (175 ml). We put on low heat and stir constantly until smooth. Leave the mass aside to cool. Add vanilla to sour cream (175 ml) to taste. Mix wheat flour (300 g) with soda (1.5 tsp) and sift. Mix in a separate container chicken eggs(3 pcs.), Softened butter (175 g) and sugar (250 g) until smooth. Add the chocolate mass to the egg-oil mixture and mix. Next, introduce sour cream with vanilla and wheat flour... Knead the thin chocolate dough. We put the dough in a mold and send it to bake at 180 degrees until tender (we check the readiness with a dry wooden skewer). Leave the finished cake in the form for 15-20 minutes, then remove it on a dish or wire rack to cool completely.

Sour cream

Mix sour cream (650 ml) of maximum fat content with powdered sugar (150 g). For a richer flavor, you can add cherries to the cake.

When all the components of the cake are ready, we start assembling it. Put a layer of cakes on the bottom, then pour it abundantly with sour cream and lay out the cherries. We do this with all the components.

We leave part of the biscuit crumbs for decoration, add chopped walnuts to the crumbs and mix. Sprinkle this mixture on the cake on all sides. If you wish, you can pour melted chocolate on the chocolate cake with cherries and nuts.

Chocolate cakes with nuts and coconut

Chocolate cake with nuts, coconut / chocolate cream "Ksenia"

Ingredients:

For a test of the first kind: 200 g flour, 200 g chopped walnut kernels, 250 g butter margarine, 300 g sugar, 2 glasses of milk, 100 g grated chocolate, 1 tsp. baking soda, 4 eggs, 2 tsp. butter.

For a test of the second kind: 50 g flour, 2 tbsp. l. chopped walnut kernels, 100 g sugar, 1 tbsp. l. cocoa powder, 1 tbsp. l. cognac, 5 eggs, 1 tsp. butter.

For coconut cream: 3 tbsp. l. coconut, 150 g butter, 150 g icing sugar, 3 tbsp. l. milk, 1 bag of vanilla sugar, 1 tbsp. l. cognac.

For chocolate cream: 100 g grated chocolate, 150 g icing sugar, 1 tbsp. l. butter.

Cooking method:

To prepare the dough of the first type, break the eggs, separate the whites from the yolks. Beat the whites with a mixer, add soda. Grind the yolks with sugar, add softened margarine, nuts, chocolate, flour and proteins. Pour in milk and knead the dough.

Put the dough in a greased pan, bake in a moderately preheated oven for 30 minutes, then cool.

To prepare the dough of the second type, beat eggs with sugar, add nuts, flour, brandy, cocoa and mix.

Put the dough in a greased form, bake in a moderately preheated oven for 15 minutes, then cool.

To prepare coconut cream, mix the powdered sugar with milk and, stirring, cook over low heat until the sugar is completely dissolved. Then cool, add coconut, brandy, vanilla sugar, softened butter.

Beat the cream with a mixer.

To prepare the chocolate cream, pour the powdered sugar into 1/2 cup of water and, stirring, cook over low heat until the sugar is completely dissolved, then cool, add chocolate, softened butter. Beat the cream with a mixer.

Grease the cakes with coconut cream, combine.

Top and sides of chocolate cake with nuts and coconut flakes grease with chocolate cream.

Chocolate cake with nuts "Kassandra"

Ingredients:

150 g flour, 12 g yeast, 8 eggs, 20 g icing sugar, 3 tbsp. l. milk, 50 g chopped nuts, 50 g chocolate.

For filling: 0.2 l milk, 15 g flour, 150 g butter, 150 g icing sugar, 50 g nuts, 10 g cocoa.

For fondant: 4 l of water, 100 g of icing sugar, 10 g of cocoa, 20 g of butter.

To decorate: coconut flakes.

Cooking method:

Grind sugar with yolks, add yeast diluted in milk. Mix flour with proteins and sugar and mix with yolk mass. Divide the dough into two equal parts. Add nuts, grated chocolate to one and mix. This portion of the test will take on a darker tint. Put both parts in a mold and bake. Put the finished cake in a cold place for an hour. Then cut into two layers. Spread the lower layer with a dark filling, put a light filling on it and cover with the upper layer. Pour fondant over the top and edges of the cake and garnish with coconut flakes.

For the filling, stir flour in milk and cook until gruel is formed. Grind butter with sugar until frothy and add gruel. Divide the filling into two parts. Mix the crushed nuts and cocoa into one part.

For fondant, stir cocoa with butter and add sugar syrup.

Chocolate cake with nuts, bananas and oranges

Cake with chocolate icing, nuts, banana and Yuzhny orange

Ingredients:

For the test: 8 eggs, 4 egg yolks, 500 g of sugar, 500 g of potato flour, 200 g of peeled and chopped walnut kernels, 1 tbsp. l. chopped sweet almonds, 10 g margarine.

For glaze: 100 g grated milk chocolate, 3 tbsp. l. Sahara.

To decorate: 2 bananas, 2 oranges.

Cooking method:

To make a chocolate cake with bananas, nuts and oranges, grind the yolks and whites with sugar, add potato flour, stir, add walnuts and almonds. Divide the dough into 2 equal parts, bake cakes in tins greased with margarine, cool.

To prepare the glaze, mix chocolate with sugar, add 4 tbsp. l. water and cook, stirring, in a water bath until the mixture thickens.

Put one cake on a dish, grease with half of the prepared glaze, cover with the second cake. Top with the remaining frosting.

Wash and peel oranges and bananas. Cut oranges into slices, bananas into slices. Put the chocolate-nut cake with bananas and oranges in a cool place for 2 hours, then garnish with slices of fruit.

Recipe for chocolate cake with boiled condensed milk and nuts

Chocolate cake with nuts and boiled condensed milk

Ingredients:

Dough

1 cup of sugar
1 cup flour
1 glass of sour cream
2 eggs
2 tablespoons cocoa
0.5 teaspoon baking soda

Filling

1 can of boiled condensed milk
Glaze
30 g butter
2 tablespoons sour cream
1 tablespoon cocoa
70 g sugar

You will also need walnuts to sprinkle the top of the cake.

Preparation:

Boil a can of condensed milk. Condensed milk should be made from whole milk. You need to cook it in water for 2 hours from the moment it boils. This can be done in advance.

Dough:

Put eggs, sugar and cocoa in a bowl. Beat everything until smooth. Add the rest of the ingredients: flour, soda and sour cream. The latter is better to take fatter. Stir until smooth. We put it in the form. We bake at a temperature of 180 degrees, checking the readiness with a wooden stick (40-50 minutes). The baked crust should cool down. After that, we cut it into two halves. We generously coat with boiled condensed milk. We level and connect the cakes.

Cooking the icing: put butter, sugar, sour cream and cocoa in a saucepan and put on the fire, stirring occasionally. Bring to a boil and turn off immediately. Let it cool and begin to grease the top of the cake with icing. Sprinkle the chocolate cake with boiled condensed milk with nuts, let it soak.

Chocolate cakes with hazelnut cream

Chocolate-nut cake with glaze

Ingredients:

4 tbsp. tablespoons of butter
2/3 cup sugar
60g melted chocolate
3 yolks
1 1/3 cups ground almonds
6 proteins
whipped into a cool foam

For the cream:

1/2 cup sugar
3 eggs
1/2 teaspoon cornstarch
6 tbsp. tablespoons of butter
60 g chocolate
chocolate glaze

Beat butter and sugar. Add chocolate and yolks and whisk. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured cake tin with a diameter of about 23 cm and bake for 45–55 minutes at 150 ° C.

Cool the finished cake and divide into 3 layers.

To prepare the cream, mix the sugar with the eggs, add the vanilla and starch and steam until thickened. Refrigerate. Take out the vanilla.

Beat butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the chocolate cake with the obtained nut cream and cover with icing on top.

Chocolate cake with nuts "Panama"

Ingredients:

3/4 cup sugar
7 yolks
6 tbsp. tablespoons of grated chocolate
1 1/2 cups ground almonds
5 whites, whipped into foam

For the cream:

6 tbsp. tablespoons of butter
1/2 cup vanilla sugar
3 squares of semi-sweet melted chocolate
2 eggs
2/3 cup blanched almonds, planed and toasted

Cooking method:

Beat the sugar with the yolks until fluffy.

Add chocolate and ground almonds, then whipped egg whites.

Pour the resulting dough into a greased and floured cake tin and bake for 45–55 minutes in an oven preheated to 125–150 ° C. Cool the finished cake and divide into 2 layers.

To prepare the cream, beat the butter, add the vanilla sugar, chocolate and eggs.

Continue whisking until a homogeneous air mass is obtained.

Layer the cake with half of the cream, and smear the remaining half on all sides. Sprinkle with almonds.

Chocolate-nut cake in a slow cooker

Ingredients:

60g melted chocolate
3 yolks
1/3 cup ground almonds
6 whites, whipped into a tough froth

For the cream:

1/2 cup sugar
3 eggs
a 2.5 cm piece of vanilla pod
6 tbsp. tablespoons of butter
60 g chocolate
1/3 cup minced walnuts
1/3 cup minced hazelnuts
chocolate glaze

Cooking method:

Beat butter and sugar. Add chocolate and yolks and whisk. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured multicooker bowl.

Cook in Baking mode for 1 hour.

Mix sugar and eggs, add vanilla and starch and steam until thickened. Refrigerate and remove vanilla. Beat butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the cake with the resulting cream and cover with chocolate icing.

Chocolate Frosting Nut Cakes Recipes

Chocolate cake with nuts "Odyssey"

Ingredients:

8 eggs, 150 g butter, 100 g icing sugar, 30 g chocolate, 120 g grated almonds, 15 g vanilla sugar, 50 g grated crackers.

For filling: 150 g butter, 80 g icing sugar, 50 g almonds, 2 tbsp. l. rum.

For glaze: 100 g chocolate, 50 g margarine.

Cooking method:

Margarine, powdered sugar, grind the yolks, add melted chocolate, almonds, mix the mass. Add vanilla sugar to the whipped whites, mix with grated breadcrumbs and butter. Put the finished dough in a greased dish and bake. Cut the cooled cake into layers, spread with filling. Top the cake with icing and garnish with whipped cream.

For the filling, grind butter and icing sugar into a thick foam, add almonds and rum to it.

For the glaze, mix the melted chocolate with the margarine.

Chocolate cake with nuts

Ingredients:

3/4 cup butter
3/4 cup sugar
140g melted chocolate
8 yolks
1 2/3 cups ground almonds
1/2 cup biscuit crumbs
8 whites, whipped into a thick foam
chocolate glaze
2 tbsp. tablespoons of almonds, chopped into thin cubes

Cooking method:

Beat butter with sugar and chocolate. Add yolks and beat in cream.

Add almonds and biscuit crumbs.

Combine with whipped egg whites. Pour the resulting mass into a greased and floured corrugated oblong shape and bake for 50 minutes to 1 hour at a temperature of 150 ° C.

Cover the finished nut cake with chocolate icing, grease with jam and garnish with almond pieces.

In the video " Chocolate cakes with nuts "shows how to properly prepare such confectionery products:

A nut cake is a sure-fire treat for a festive table. Delicate texture of hazelnuts, almonds, peanuts or walnuts combined with sweet butter cream and air biscuit will bring incredible pleasure to everyone who tries this wonderful dessert.

A simple recipe for a cake with walnuts can save any celebration with its rich and vibrant taste.

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

It will be needed for the test:

1 tbsp. Sahara;
4 eggs;
240 g walnuts;
12 g lemon zest.

It will be needed for the cream:

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

Step-by-step instruction:

We break four eggs, separate the yolks from the whites.
Beat the first ones until foamy, add lemon zest, crushed nuts and whipped egg whites to them.
Transfer the homogeneous biscuit mass into a mold with parchment, bake at 180 degrees for 40 minutes. We check the readiness of the biscuit with a toothpick.
Now let's move on to the cream. Beat the egg yolks, add the entire volume of powdered sugar and vanillin to the mass. Bring the sweet mixture until smooth.
We add hot milk and flour to the mass. Beat until the lumps disappear.
Pour the cream into a saucepan and heat it until thickened.
Cut the finished biscuit lengthwise into two cakes and begin to form the dessert.
Lubricate the cake with cream. Cover it with a second cake and grease it generously. Do not forget to smear the sides of the cake around the perimeter.
As a decoration, sprinkle the cake with powdered sugar, grated chocolate and nuts.

When cooking, the cream turns out to be the color of "crème brulee" and goes well with dark biscuit. But if you want to give your baked goods a uniform tone, you can tint it with cocoa powder or add 3 tablespoons of melted chocolate.

How to make with cottage cheese

The nutty 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 need to be baked in the oven, making it a truly versatile dessert.

You will need:

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

Step-by-step instruction:

Pour gelatin with water and leave according to the instructions for 10 minutes to swell.
Break the curd in a blender until smooth. Add sugar, eggs, vanillin, soft butter to it.
Add gelatin to the curd mass, beat again.
Add raisins and ground nuts and mix.
We spread the finished mass on a plate using a special form or manually in the form of a slide. We place the cake in the refrigerator for an hour.
Knead sour cream, icing sugar and melted chocolate until smooth and cover with it ready dessert.
You can decorate the cake with powdered sugar and nut crumbs.

Note that this recipe uses raw eggs, therefore, when cooking, they must be thoroughly washed 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 nut cake is the Castle of Love. It will become a real decoration of the festive table and will delight the sweet tooth of any age.

It will be needed for a biscuit:

110 g sugar;
130 g w. oils;
110 g flour;
90 g honey;
1 protein;
7 g of baking soda.

It will be needed for the cream:

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

Step-by-step instruction:

Form steep peaks by whipping the whites with sugar. Slowly add sifted flour with soda, butter and liquid honey to the egg mass.
Transfer the dough to the prepared baking dish and bring the biscuit to readiness.
Beat salt and sugar (600 g) with whites until a thick foam forms.
Using a pastry syringe, spread small balls on a form covered with parchment. We bake the meringue for 90 minutes at 100 degrees and take out the blanks to cool.
Drive in the yolks with sugar, pour milk into the mass and boil the cream on slow heating until thickened.
Add soft butter and beat the cream until smooth.
Let's move on to the formation of the cake. Put the cake on a large plate, saturate it with cream and leave in the refrigerator for 20 minutes.
We take out the soaked crust, sprinkle it with a ground mixture of nuts. Then we spread the protein blanks on the cake, after dipping each in the cream.
Sprinkle each row of meringues with ground nuts and spread the next one on it.

Thus, you should get a design that looks like a castle made of sweets. You can decorate the cake with the rest of the cream, pieces of chocolate and the remaining mixture of nuts.

Italian nut cake

Italian nut cake is perfect for those who do not like to spend a lot of time making cream and filling for the cake. The Italians have proven that the main taste of any dessert is set by the biscuit, so in their recipe more attention is paid to the cakes than to the filling.

You will need:

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

Step-by-step instruction:

Beat the whites with sugar until steep peaks, add ground nuts, flour to the mass and beat again.
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.
We heat 100 g of chocolate in a water bath and soak all the cakes with it.
Rub the remaining chocolate on a grater and mix it with the whipped cream.
Now we are forming the cake. Place the cakes on a large plate, saturating each one with whipped cream. Sprinkle the top of the cake with large nuts and chocolate chips.

It is better to soak the sponge cake with a glaze made from several types of chocolate. The perfect combination- This is 3 parts milk chocolate, 1 part white and dark chocolate.

But if you only want to use one kind, go for a milk chocolate bar.

Chocolate-flavored

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

It will be needed for a biscuit:

5 medium eggs;
140 g granulated sugar;
55 g cocoa;
0.5 tbsp. flour.

It will be needed for the cream:

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

Step-by-step instruction:

Combine eggs beaten with sugar with cocoa, flour and bring the mass until smooth.
Pour the dough into a greased mold and bake the biscuit until cooked at a temperature of 190 degrees.
Now we are preparing the impregnation. To do this, dissolve sugar in fruit juice and slowly heat it until a thick texture is formed. We should have a viscous and fragrant syrup.
To prepare the cream, beat the butter, condensed milk and cocoa until a homogeneous texture is formed.
Let's move on to assembling the cake. We cut the cooled biscuit into three cakes, put the first cake on a plate, soak it with syrup and grease it liberally with cream. Sprinkle with ground nut mixture on top.
We repeat the steps with the other two cakes.
Decorate the top of the cake with nuts and chocolate pieces.
Leave the cake for 4 hours to soak

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

Cooking with walnuts

Walnuts are used in 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 the royal nut cake.

It will be needed for a 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.

It will be needed 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:

Combine eggs beaten with sugar with flour, soda and cocoa.
Pour chopped nuts, chopped dried apricots into the dough and mix thoroughly.
Pour into a parchment-covered form batter, bake it until tender at 180 degrees. It is better to cover the sponge cake with foil.
Now let's prepare the cream. Combine melted chocolate with condensed milk and cream and beat until smooth.
We put the finished mixture on the stove and cook until thickened.
Let's start collecting the cake. Grease the first cake with cream and sprinkle with half the volume of almond petals. We do the same with the second cake.
Liberally coat the sides of the cake with cream and sprinkle it on all sides with almond petals.
Decorate the cake with chocolate chips and leave it to soak in the refrigerator for 3 hours.

Flourless nut cake

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

You will need:

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

Step-by-step instruction:

Beat eggs with ground nuts, sugar, honey and baking powder until smooth.
Pour the dough into a mold greased with vegetable oil.
We place in the microwave for 7 minutes and bake the dessert on the appropriate setting.

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

Pistachio biscuit with cream

This dessert will take a little work, but the result is worth it.

It will be needed for a biscuit:

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

It will be needed for the filling:

55 g sl. oils;
210 g granulated sugar;
110 g lemon marmalade or candied fruits;
5 proteins;
a bag of vanillin.

Step-by-step instruction:

Add eggs to the butter, beaten with sugar. Then add lemon zest, chopped pistachios, pour milk and stir.
Add dry ingredients: salt, soda, flour. Bring the mass to a homogeneous texture.
We transfer the dough into a mold and bake at 175 degrees until tender.
Let's move on to the cream. To do this, beat the whites, sugar and vanillin, add butter and bring the cream to a lush texture.
Let's move on to collecting the cake. Lubricate the biscuit with cream, cover with nuts and cut 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 nut cake recipes will allow you to create a real masterpiece both for a festive table and for everyday tea drinking.

No similar materials

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

A fluffy cake strewn with nuts is a chic solution for a family celebration. It contains ordinary products, so the taste of the dessert is delicate, pleasant and homemade.

Components used:

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:

Combine butter and honey, then melt and cool.
Beat the sugar and eggs until frothy and add to the honey-oil mixture.
Put baking powder into the resulting composition, add flour and knead a soft dough.
Then cut it into 4 pieces and roll it into flat cakes 1.5 cm thick.
Put one of the cakes on a baking sheet greased with margarine and put in an oven preheated to 180 degrees.
Bake for about 20 minutes. When the surface of the cake turns brown, it can be considered finished.
In this way, bake the remaining cakes.
To prepare the cream, sour cream must be combined with sugar and grind well with a mixer.
Grind the nuts with a rolling pin or blender, add to the sour cream and mix.
Put the cake on a large plate and spread generously with cream. Then you need to put the biscuit cakes on top of each other, covering them with a sweet mixture. The sides of the cake are also good to smear with cream.
Cover the surface of the dessert with chocolate chips and decorate with fresh berries.

The 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.

A simple recipe for dessert with walnuts

This mouth-watering creamy sponge cake will appeal to all sweet lovers. The recipe for dessert with walnuts is very simple, its preparation does not take much time, and the necessary ingredients can be found in the kitchen of any housewife.

Components used:

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

We carry out a simple recipe for a cake with walnuts:

Break the eggs, then beat the whites and yolks separately from each other.
Crush the nuts thoroughly.
Add nuts, lemon zest, whipped whites to the crushed yolks and mix gently.
Pour the biscuit composition into a mold covered with parchment.
Heat the oven to 185 degrees, put the dough in it and bake for 35 minutes.
To prepare the cream, powdered sugar must be combined with vanilla and egg yolks. Then pour in hot milk and flour. Stir everything thoroughly.
Place the cream on the stove and cook over low heat until it thickens.
Cool the finished dough and cut into 2 parts so as to get flat cakes of equal thickness.
Now each cake needs to be spread with cream and connected to each other.

Sprinkle dessert treats with powdered sugar, cut into portions and serve with hot tea or coffee.

Chocolate nut cake

Delightful pastries made of chocolate dough, with nuts and airy condensed milk cream, turns out to be incredibly tasty. Such a delicacy is perfect for a festive event or will be a great addition to your morning tea.

Components used:

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;
a pack of walnuts.

Cooking:

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

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

Royal nut cake

An exquisite royal delicacy is a great option for a festive feast. The airy dessert looks very beautiful and has an extraordinary taste and mouth-watering aroma.

Components used:

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:

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

It is advisable to use kingly nut cake chilled with unsweetened green tea, fruit juice or milk.

Honey and nut cake "Castle of Love"

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

Due to the peculiar design and amazing taste, this cake can surprise even the sophisticated sweet tooth.

Components used:

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:

One egg white mix with sugar (100 grams). Then beat, add butter (150 grams), flour, honey, soda and mix.
Transfer the dough to a baking dish greased with margarine. Bake the cake for 12 minutes at a temperature of 185 degrees.
Combine salt and sugar (600 grams) with the remaining proteins and grind thoroughly to get a strong, frothy mass.
Using a pastry syringe, form small balls from the protein mixture, and then put them on a baking sheet covered with parchment.
Heat the oven to 95 degrees and place a baking sheet in it for 90 minutes. After this time, remove the sweet pieces from the oven and cool.
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.
Grease the cake with cream and build a tower of sweet balls on it. To do this, each blank must be dipped in cream and superimposed on each other in the form of a pyramid.
Sprinkle the finished treat with nuts and small pieces of white and dark chocolate.

A 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 weekend, you can pamper your family and friends with a delicious Italian-style biscuit. Delicate delicacy perfect for an evening tea party with your family.

Components used:

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

Cooking:

Mix egg whites and sugar, then beat with a mixer. Add flour, chopped nuts and mix.
The resulting mixture must be divided into 6 equal parts.
IN round shape lay the parchment, lightly cover it with flour and fill with a little dough. Then put the container in an oven with a temperature of 220 degrees and bake its contents for 5 minutes.
Bake the remaining 5 cakes.
Melt 80 grams of chocolate and cover all the baked cakes with it.
Rub the remaining chocolate on a grater. Whisk the cream and mix with the chocolate chips.
Pour cream well over all the cakes and fold them in the form of a cake.
Decorate with large nuts and grated chocolate.

The Italian nut cake is ready.

This extraordinarily delicious dessert goes well with cold lemonade or fruit tea.

Pistachio biscuit with cream

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

Components used:

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 the cream:

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

Cooking:

Beat butter and sugar, then add eggs and grind well.
Put chopped pistachios, milk, lemon zest into the resulting composition and shake.
Pour flour, salt, soda into the sweet mass, then mix until smooth.
Place the dough in a baking dish and cook at 175 degrees for 25 minutes. Put the finished biscuit in a cool place.
To get a cream, you need to mix proteins, vanillin and sugar, and then beat until a dense, frothy mass is formed.
Put the butter in the cream and rub thoroughly with a mixer to make the composition lush and thick.
Sponge cake with cream, cover with pistachios and decorate with candied lemon peels.

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

Components used:

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

Cooking:

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

Pour dessert liquid chocolate and garnish with powdered sugar. This sweet treat made of nuts will surely please both adults and children.

Curd dessert

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

Components used:

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;
icing sugar - 80 grams;
water - 110 ml.

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

Cooking:

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

Cut the dessert into portions and place on the table. You can offer milk, cocoa or fresh tea to it. Bon Appetit!