Nut bark cake recipe
Recipe for a layered nut cake with peach cream and peaches in jelly.
Wyposażenie
- Baking pan approximately 24/24 cm or 20/30 cm.
Składniki
ingredients for fruit and nut sponge cake
- 4 egg whites (- from size L eggs)
- 4 egg yolks
- 100 g sugar (- half a glass)
- 100 g nuts (ground - e.g., hazelnuts or walnuts)
- 50 g shredded coconut
- 1.5 tablespoons wheat flour - all-purpose (- 20 g)
- 0.5 teaspoons baking powder
ingredients for peach cream for nut bark cake
- 200 ml peach syrup (- from a can)
- 100 ml water
- 2 tablespoons sugar (- or to taste)
- 1 package vanilla pudding (sugar-free - for half a liter of milk)
- 150 g butter (soft - at room temperature)
ingredients for soaking the cake
- 2-3 tablespoons peach syrup
- approx. 240 ml water
additional ingredients for nut bark cake
- about 300 g canned peaches (- sliced)
- 1 package peach jelly
Instrukcja
How to make fruit and nut sponge cake for nut bark cake
- Mix the egg whites with sugar until thick and white.4 egg whites, 100 g sugar
- Add the egg yolks to the whites and gently mix.4 egg yolks
- Mix together the ground nuts, shredded coconut, flour, and baking powder.100 g nuts, 50 g shredded coconut, 1.5 tablespoons wheat flour - all-purpose, 0.5 teaspoons baking powder
- Add the dry ingredients to the foam and gently mix with a spatula.
- Line the bottom of the baking pan with parchment paper, and leave the sides without paper or greasing.
- Spread the batter and level the surface.
- Bake in an oven preheated to 170 degrees Celsius (top/bottom heat mode) for about 30-35 minutes.
- After baking, cool the sponge cake and cut it into two layers.
How to make peach pudding cream for the cake
- In a saucepan, heat the peach syrup with sugar.200 ml peach syrup, 2 tablespoons sugar
- Mix the pudding with water, pour into the saucepan with the syrup, and cook, stirring constantly, until the pudding is thick.100 ml water, 1 package vanilla pudding
- Cover the prepared pudding with cling film and set aside to cool (at room temperature).
- Transfer the soft butter to a mixer bowl and mix on high speed for about 10 minutes - until it becomes fluffy and almost white.150 g butter
- Then add the cooled pudding one spoonful at a time and mix until combined.
Nut bark cake - assembly
- Transfer the bottom cake layer to the baking pan.
- Soak it with peach syrup mixed with water.2-3 tablespoons peach syrup, approx. 240 ml water
- Spread the peach cream and level the surface.
- Place the second cake layer and soak it from the top.
- Arrange the sliced peaches on top.about 300 g canned peaches
- Put the cake in the refrigerator while preparing the jelly.
- Prepare the peach jelly according to the package instructions - when the jelly starts to set (becomes thicker), pour it over the peaches.1 package peach jelly
- Chill the cake in the refrigerator until the jelly is completely set.
- Take the cake out of the refrigerator about an hour before serving, so that the pudding cream softens.
Uwagi
If you wish, you can spread about half of the pudding cream, place peach delights on top, and then spread the rest of the cream.
I provide the calorie count without the delights.
Wartości Odżywcze
Serving: 100gCalories: 174kcalWeglowodany: 11gProtein: 3gTłuszcz: 13g
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