Walnut Cake
Description
A fragrant nut cake will be a delightful addition to your festive table. Preparation: 1. Preheat the oven to 180–200°C. Line a 28 cm round baking pan with parchment paper and grease the paper with oil. Set aside. Using a mixer, beat 4 eggs and 4 tablespoons of hot water into a foam for 1 minute. Add 150 g of powdered sugar, salt, cinnamon, and lemon zest, and continue beating for 2 minutes. Reduce the mixer speed to low and add ground walnuts and semolina. Transfer the mixture into the prepared pan and bake in the oven for about 30–35 minutes. Let the cake cool, then cut it lengthwise into 3 layers. 2. Prepare the filling. Soak gelatin in 5 tablespoons of cold water and let it swell for 10 minutes. Heat milk in a saucepan, add a pinch of salt and a vanilla pod, and bring to a boil. Beat egg yolks and the remaining powdered sugar with a mixer. Remove the vanilla pod from the milk and gradually add the beaten yolks, stirring constantly. Add the soaked gelatin and coffee liqueur. Remove the mixture from heat, let it cool slightly, then place in the refrigerator. Once the mixture begins to set, fold in whipped cream and stir gently. 3. Place one nut cake layer onto a large serving plate and spread 1/3 of the prepared filling over it. Sprinkle with half of the chopped walnuts. Place the second cake layer on top and press down lightly. Spread another 1/3 of the filling and sprinkle with the remaining walnuts. Place the third cake layer on top and cover with the remaining filling. Decorate the top with walnut halves. 4. Refrigerate the cake for at least 1 hour. Remove from the refrigerator, spread the remaining filling over the sides, and coat with chocolate shavings. Delicious!