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Cake "Nut" without flour (Sweets from childhood-3)

Cake "Nut" without flour (Sweets from childhood-3)

Category: Confectionery
Nut cake without flour (Sweets from childhood-3)

Ingredients

Nut sponge cake
Ground walnuts 2 glasses
Sugar 1.5 cups
Eggs 10 pieces.
Cream:
Cream 33% 500 ml
Powdered sugar taste

Cooking method

  • This cake, with an unusual rich nutty taste and without a gram of flour, just like cranberry mousse, is inextricably linked with my childhood memories. My mother baked it only for the winter holidays - for the New Year and for my birthday, so for me this cake also became especially and invariably New Year's. On my birthday, I always try new unusual recipes, and for the New Year, sweets from my childhood remain the main ones - this cake, the Torun gingerbread "Katarzhinka", cranberry mousse and something with bird cherry ...
  • Nut biscuit:
  • Baking with walnuts requires very careful preparation of the kernels - cleaning from the hard partitions separating the halves.
  • Lightly fry the prepared kernels in a dry frying pan and grind (we used to do this with a meat grinder, now with a blender or in a food processor).
  • Beat the yolks with the sugar until foamy, until the sugar dissolves and the mixture turns pale yellow, about 5 minutes.
  • In another container, beat the whites into a strong foam.
  • Add ground nuts to the yolk mass in parts, stirring gently until smooth.
  • Then, in the same way, in parts, introduce proteins, carefully mixing the mass from bottom to top.
  • The whole process of whipping the egg whites and mixing with the nuts should be quick!
  • Nuts, no matter how finely ground, are always heavier and tend to settle to the bottom.
  • That is why it is necessary to carefully - beat the yolks and whites until foamy, and after a quick and careful combination of all the components - just as quickly pour into 2 forms with a diameter of 20 cm and immediately put in an oven preheated to 160-170 degrees.
  • Bake for about an hour. Willingness to determine with a wooden skewer.
  • Let stand in the mold for 5 minutes, open the molds, put the cakes out of the mold and cool on a wire rack.
  • The nut sponge cake turns out to be very tender and the grill will leave its mark on it. Therefore, in order to avoid this, I put a bamboo napkin-rug on the grill: there is ventilation, and such obvious wrinkles as from the grill will not work.
  • Cream:
  • Whisk the cream into a thick foam, adding the icing sugar to taste at the end of the whipping.
  • Assembly:
  • When the cakes are completely cool, grease the bottom, as well as the top and sides of the cake. Sprinkle with ground nuts on top, plant rosettes from the cream and crown each half of a walnut.
  • Put the cake in the cold overnight.
  • Nut cake without flour (Sweets from childhood-3)
  • Nut cake without flour (Sweets from childhood-3)
  • Nut cake without flour (Sweets from childhood-3)

Note

The cake turns out to be truly winter - rich in taste, because of the large number of nuts, high-calorie even with butter cream, and not with butter (as in the original ...). BUT and useful!

I don't remember from which magazine or newspaper this recipe was rewritten, but for some reason this cake was called Odessa ... My mother, a lover of allusions and associations, called it differently - "Odyssey" ... Walnut - Greece - good for the heart - for the memory of a Greek Odyssey, so as not to forget the Motherland and relatives (after all, the real memory is not in the head, but in the heart ...) I hope this will also cause you a smile and a desire to try!

And if you are interested in the recipes with which my mother has delighted and surprised me since childhood, take a look here:

Nut cake without flour (Sweets from childhood-3)
Torun gingerbread "Katazhinka"
Cranberry mousse
Pie "Snowy bird cherry"
Khamentashn poppy-bird cherry and chocolate-almond

Feofania
very very beautiful!
MariS
Very touching memories of sweets from childhood!
The cake is delicious - I wanted to try it! Thank you, Irisha!
GenyaF
Nice cake! The whole collection from childhood is cool!
Twist
Irisha, in my family everyone is not indifferent to baking with walnuts. I have already taken it to the bookmarks. I'm sure mine will love it!
Pilgrim73
What an interesting cake! Bookmarked it!
Nagira
Feofaniya, MariS, GenyaF, Twist, orgrim73

Girls, thanks for your interest in the recipe!

Quote: MariS

Very touching memories of sweets from childhood!
The cake is delicious - I wanted to try it! Thank you, Irisha!

Marish, we all come from childhood ... and for me it is associated with my mother's creativity - culinary, drawing and innovative in kindergarten, where she worked as a teacher for 37 years ...

Quote: Twist

Irisha, in my family everyone is not indifferent to baking with walnuts. I have already taken it to the bookmarks. I'm sure mine will love it!

Marina, my family is the same ... If the recipe is almonds or hazelnuts, after the very first tasting they ask me - why are there no walnuts? Would they be in the way here ???
Ilona
Irina, from the description of the recipe it is not clear how much of the indicated amount of sugar should go into the dough, and how much into cream. Please indicate.
Lana
Irisha, thank you for the cake, for the history of traditions in the family, for the wonderful design of the recipe, for the photos, for the style of description ... I always get great pleasure from your creations !!!



I really love walnut cakes !!!
tatyana5417
Class! But I’m unlikely to dare to cook before next New Year.
Twist
how much of the specified amount of sugar should go into the dough, and how much into the cream. Please indicate.
IlonaI think all the sugar goes into the dough. And in the cream only powdered sugar.

Irisha, Correct if I'm wrong - I have a cake on January 18 for my sister's DR.
Nagira
Girls, sorry, for a few days "fell out" - like a mole without glasses changed lenses ...

Marisha-Twist I wrote it right, I thought it was clear - sugar and powder seem to mean different things, Marish, thanks! Happy sweets for my sister's DR!

Ilona, I corrected it in the recipe - I added powder to the ingredients

Lana
-Svetlanka, thanks for the kind words, you always spoil me with compliments !!!
Aunt Besya
Irina, a very beautiful cake both in the cut and in the design !! I will definitely try! We don't use walnuts, I buy only for baking. How much by weight in the shell is obtained for peeled in the volume of two glasses - is this probably already 2 ground? Killogram? More less? Otherwise they will be lying around I haven't bought in a shell for a hundred years, they are all somehow bitter and rotten, or I don't know how to choose
Nagira
Aunt Besya
Lena, my husband is the main eater of walnuts, and I also love them only in baking
And in the recipe - yes, two glasses are already ground ...
And I have not bought in shells for a long time for the same reasons that you named. I take already peeled ones from a friend on the market.
And now I can't answer your question, since childhood memories here are also unclear how much mom bought - and how many peeled it turned out - and how much went into the dough ...
Aunt Besya
Well, okay, we will buy peeled, there will be a lot, in some salad we will run! Nuts go with beets and garlic!
Nagira
Quote: Aunt Besya

Well, okay, we will buy peeled, there will be a lot, in some salad we will run! Nuts go with beets and garlic!

Exactly, Flax, and in salads is a wonderful and healthy additive, and I like nut fillings in rolls - there are different mixtures (walnuts-almonds-hazelnuts ...) are good Eh, they ate the cake for a long time ... Go and wind the rolls
turbina
Good day! looking for a sooo diet cake, can sugar be replaced with stevia? I understand that the whites are whipped here without sugar, so the absence of sugar should theoretically not affect the raising of the dough?
Svetlana051
Quote: turbina

Good day! looking for a sooo diet cake, can sugar be replaced with stevia? I understand that the whites are whipped here without sugar, so the absence of sugar should theoretically not affect the raising of the dough?

A very belated comment of course, but suddenly it will come in handy: I ​​read that it is better not to add stevia to proteins. as the baked goods will settle.
Here, too, on the eve of NG I want to bake, only at the expense of the cream I think, maybe sour cream?
turbina
Quote: Svetlana051

A very belated comment of course, but suddenly it will come in handy: I ​​read that it is better not to add stevia to proteins. as the baked goods will settle.
Here, too, on the eve of NG I want to bake, only at the expense of the cream I think, maybe sour cream?
oh, thanks, by the way I have already done and nothing has risen normally. it turned out like a cookie, but saturated, and softened. the cream was made with cream cheese, only without sugar
Ilmirushka
Irinawhat an airy nutty charm! I took it to my bookmarks, but I'm afraid I can't do it. Will I get together ...

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