Nut sponge cake
Description
The pastry is simple and quick to prepare. If desired, you can replace the peanuts with walnuts. However, it's better not to grind the walnuts into flour, but rather chop them finely with a knife or blender into small crumbs, then sprinkle them over the cake. If you'd like to add extra flavor to the cake, you can mix the nut flour into the cream and top the cake with any icing, glaze, fruits, or berries. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, wash the eggs and separate the yolks from the whites. We'll need the yolks first. Mix them with half of the sugar (60 g) and beat well. It's most convenient to do this with a blender, or you can use a fork.
- 2
Step 2
Chill the egg whites and beat them in a separate container until a thick foam forms. To ensure they whip well, use a large, dry container. Once the egg white foam becomes dense, add the remaining sugar and beat again.
- 3
Step 3
Next, combine the yolks with the egg whites. Mix them gently to avoid deflating the egg whites. Add the flour and blend everything with a blender at the lowest speed. Pour the batter into a form greased with vegetable oil and dusted with flour, then place it in a preheated oven at 180 degrees.
- 4
Step 4
Bake the sponge cake for 25 minutes. Once ready, let it cool completely, then cut it into 3 layers. Prepare the cream by whipping butter with condensed milk, and use it to fill the layers, stacking them on top of each other. Also cover the sides of the cake with the cream.
- 5
Step 5
The final step is the nuts. Dry unsalted peanuts in a skillet and remove their skins. Grind the peanuts into flour using a coffee grinder. If desired, you can use a blender to get a coarser nut crumb. Evenly sprinkle the peanut flour or crumbs over the top of the cake, and also coat the sides of the cake with the crumbs. Let the cake sit for an hour to absorb the flavors, then serve.