Imported from Instagram
Nut Cake with Cream Frosting and Toffee
A cake with a nut sponge, cream frosting, and two types of toffee—classic and milk chocolate. The sponge is baked in a 16 cm diameter pan, and the finished cake consists of three layers.
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Ingredients
- 200 g Eggs (At room temperature; approximately 4 C0-grade eggs)
- 155 g Sugar
- 150 g Wheat flour
- 70 g Walnuts (Finely chopped)
- 25 g Vegetable oil
- 1 tsp Baking powder
- 40 g Milk (Warm)
- 200 g Dulce de leche (The author recommends the Rogachev brand)
- 30 g 33% cream (For the toffee)
- 3 g Gelatin (Strength: 120 Bloom)
- 15 g Water (Cold, for blooming the gelatin)
- 60 g Milk chocolate (Melted; added to only half of the toffee)
- 600 g Cream cheese (Cold)
- 150 g 33% cream (Cold; for the cream frosting)
- 100 g Powdered sugar
- Cocoa powder (For soaking, to taste; the total volume of the prepared soaking liquid is approximately half a cup, 250 ml)
Steps
- 1
Prepare the room-temperature eggs. Beat them with the sugar, starting at low mixer speed and gradually increasing it, until light and fluffy.
- 2
Mix the flour and baking powder separately. Do not add the walnuts to the dry mixture yet.
- 3
Combine the warm milk with the vegetable oil.
- 4
Add half of the dry ingredients to the egg mixture and mix at low speed with a mixer or fold in with a spatula.
- 5
Pour in the warm milk and oil mixture and gently combine.
- 6
Add the remaining dry ingredients and mix until smooth, taking care not to deflate the batter.
- 7
Fold in the finely chopped walnuts with a spatula.
- 8
Bake the sponge in a 16 cm diameter pan at 165°C for approximately 40–45 minutes. Adjust according to your oven.
- 9
Pour the cold water over the gelatin and leave it to bloom.
- 10
Beat the dulce de leche with a mixer. Add the cream and beat together until lighter in color and fluffy.
- 11
Melt the bloomed gelatin and incorporate it into the cream. Blend until smooth.
- 12
Divide the toffee into two portions. Add 60 g of melted milk chocolate to one portion and blend.
- 13
Refrigerate both portions of the toffee for 2 hours.
- 14
For the cream frosting, beat the cold cream cheese, cold cream, and powdered sugar with a mixer for several minutes.
- 15
Prepare a cocoa soaking liquid to taste; you will need approximately half a cup with a volume of 250 ml.
- 16
Cut the cooled sponge into three layers.
- 17
Place the first layer, soak it with the cocoa mixture, and spread with cream frosting. Pipe a border of cream frosting around the edge, fill the center with classic toffee, and cover with a thin layer of cream.
- 18
Cover with the second layer. Spread with cream frosting, pipe a border of frosting around the edge, fill the center with the chocolate toffee, and cover with a thin layer of cream.
- 19
Cover with the third layer, soak it with the cocoa mixture, and finish with a layer of cream frosting.
Notes
The source does not specify the exact amount of cocoa or liquid for soaking, only an approximate guideline of 250 ml of prepared soaking liquid. The exact chilling time for the finished cake before serving is not specified.
Nutrition per serving
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