Walnut cake with almond-chocolate and cream cheese fillings
Almond flour, eggs, and walnuts provide protein, fat, and fiber, while two fillings make the layers rich and stable. Almond urbech and chocolate add a deep nutty cocoa flavor, and gelatin helps the cake hold its shape after chilling. It is best prepared ahead and sliced cold.
Preheat the oven to 170°C. Beat eggs (200 g) with erythritol (15 g), then add 10% cream (40 g) and melted butter (25 g). Mix almond flour (150 g) with starch-free baking powder (5 g), combine with the liquid mixture, and fold in chopped walnuts (70 g).
Transfer the batter to a 14.5 cm pan and bake for 25 minutes. Cool the sponge completely and cut it into three layers.
For the first filling, soak gelatin (3 g) in cold water (40 g) for 10 minutes. Whip 35% cream (150 g) with erythritol (8 g), vanilla (1 g), and almond urbech (50 g). Heat the swollen gelatin until dissolved without boiling, mix it into the cream, and add melted sugar-free milk chocolate (60 g). Chill the filling.
For the cream cheese filling, whip cream cheese (300 g) with 35% cream (150 g) and the remaining erythritol (12 g). Separately soak gelatin (3 g) in water (40 g) for 10 minutes, heat until dissolved, and incorporate it in a thin stream.
Assemble the cake by layering sponge and fillings, reserving some cream cheese filling for the outside. Refrigerate overnight.
(1)
- :
If you have any questions about the recipe "Walnut cake with almond-chocolate and cream cheese fillings", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
