It´a sweet and sour cake. It takes a bit of time to prepare it (more then three hours) but it´s worth it.
Ingredients for the two walnut layers (for a 24 cm diameter tray):
Ingredients for the mascarpone mousse:
Ingredients for the raspberry jelly:
Prepare the wlanut dough layers:
Mix the ground walnuts with the ground almonds and the flour. Add also the salt.
Beat the 2 entire eggs for a few seconds then pour over the flour/nuts mixture.
Beat the egg whites with the sugar until fluffy and add them in the composition slowly.
Melt the butter and let it cool!
Add it over the composition and mix until well incorporated.
Divide the composition in two.
Spread the composition, one by one, on a baking paper and bake it in the oven at 180 Celsius degree for 10-15 minutes or until a bit golden brown on the sides.
Let them cool!
Prepare the raspberry jelly:
Boil the raspberries together with the sugar for 5-8 minutes. Pass the raspberries trough a sieve to remove the seeds.
Hydrate the gelatin sheets. Add the hydrated gelatin over the raspberry syrup and mix until it dissolves.
Put half of the raspberry jelly on a baking paper in a round tray and put it in the fridge for 30-40 minutes. Do the same with the other half of the jelly.
Meanwhile, prepare the mascarpone mousse:
Beat the egg yolks with the sugar for a few minutes until it doubles the volume.
Add the flour and mix slowly.
Heat the milk with the vanilla sugar and, when it starts boiling, add the egg composition and mix until it gets thick like a pudding.
Hydrate the gelatin sheets and add it in the warm milk / egg composition. Let it cool!
Beat the mascarpone cheese for a few seconds and add over the cooled milk / egg composition. Mix well.
Beat the fresh cream with a spoon with sugar.
Add the cream in the mascarpone/cheese composition.
Divide the composition in 3 parts.
Assembling the cake:
On a plate, add the first walnut layer. Add one part of the mascarpone mousse, then one jelly layer and another layer of mascarpone mousse. Above add the second walnut layer.
On top of it add the remaining mascarpone mousse and the second layer of raspberry jelly. You can decorate with some ground walnuts, raspberries etc.
Enjoy!
The original recipe can be found here
Ingredients for the two walnut layers (for a 24 cm diameter tray):
- 60 grams of ground walnuts
- 60 grams of ground almonds
- 50 grams of sugar
- 25 grams of flour
- 25 grams of butter
- 2 eggs
- 2 egg whites
- salt
Ingredients for the mascarpone mousse:
- 250 grams of mascarpone cheese
- 200 grams of fresh cream
- 200 milliliters of milk
- 50 grams of sugar + 1 additional spoon for the cream
- 3 grams of gelatin sheets
- 2 egg yolks
- 1 spoon with flour
- 1 spoon with vanilla sugar
Ingredients for the raspberry jelly:
- 800 grams of raspberry
- 80 grams of sugar
- 3 grams of gelatin sheets
Prepare the wlanut dough layers:
Mix the ground walnuts with the ground almonds and the flour. Add also the salt.
Beat the 2 entire eggs for a few seconds then pour over the flour/nuts mixture.
Beat the egg whites with the sugar until fluffy and add them in the composition slowly.
Melt the butter and let it cool!
Add it over the composition and mix until well incorporated.
Divide the composition in two.
Spread the composition, one by one, on a baking paper and bake it in the oven at 180 Celsius degree for 10-15 minutes or until a bit golden brown on the sides.
Let them cool!
Prepare the raspberry jelly:
Boil the raspberries together with the sugar for 5-8 minutes. Pass the raspberries trough a sieve to remove the seeds.
Hydrate the gelatin sheets. Add the hydrated gelatin over the raspberry syrup and mix until it dissolves.
Put half of the raspberry jelly on a baking paper in a round tray and put it in the fridge for 30-40 minutes. Do the same with the other half of the jelly.
Meanwhile, prepare the mascarpone mousse:
Beat the egg yolks with the sugar for a few minutes until it doubles the volume.
Add the flour and mix slowly.
Heat the milk with the vanilla sugar and, when it starts boiling, add the egg composition and mix until it gets thick like a pudding.
Hydrate the gelatin sheets and add it in the warm milk / egg composition. Let it cool!
Beat the mascarpone cheese for a few seconds and add over the cooled milk / egg composition. Mix well.
Beat the fresh cream with a spoon with sugar.
Add the cream in the mascarpone/cheese composition.
Divide the composition in 3 parts.
Assembling the cake:
On a plate, add the first walnut layer. Add one part of the mascarpone mousse, then one jelly layer and another layer of mascarpone mousse. Above add the second walnut layer.
On top of it add the remaining mascarpone mousse and the second layer of raspberry jelly. You can decorate with some ground walnuts, raspberries etc.
Enjoy!
The original recipe can be found here
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