Do you want to prepare an easy and tasty dessert perfect for a snack, soft as a cloud and with an irresistible scent? The walnut and gianduia cake is the idea for you!
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▬ Stuffed roast, the ingredients ▬▬▬▬▬▬▬▬▬▬
medium eggs 6 (no shell 300 g)
chopped walnuts 250 g
flour 00 80 g
potato starch 70 g
chemical yeast powder 16 g
caster sugar 200 g
butter at room temperature 150 g
Gianduia cream Caffarel 250 g
salt 1 pinch
To garnish
icing sugar to taste
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▬Walnut and gianduia cake, how to do it ▬▬▬▬▬▬▬▬▬▬
Per preparare la torta noci e gianduia inizia dividendo gli albumi dai tuorli. In una planetaria sbatti il burro con 150 g di zucchero fino ad ottenere un composto chiaro e spumoso, ci vorranno circa 10 minuti. A questo punto, sempre sbattendo, aggiungi i tuorli e la cremosa gianduia; unisci anche la vaniglia e il sale e poi a mano, con una marisa o un mestolo, amalgama anche la farina di mandorle.
Setaccia insieme in una ciotola la farina, la fecola e il lievito. Monta gli albumi e, quando diventeranno bianchi, aggiungi i restanti 50 g di zucchero e continua fino a ottenere una meringa lucida. Aggiungi sia le farine che gli albumi montati al composto di gianduia, facendo attenzione a mescolare con molta delicatezza per non smontare il tutto. Imburra e infarina una tortiera del diametro di 23-24 cm e rivesti il fondo con della carta forno, poi versa all’interno il composto e infornalo in forno statico preriscaldato a 175° per circa 60 minuti. Una volta cotta sforna la torta, lasciala raffreddare e poi sformala su un piatto; cospargila con dello zucchero a velo e gusta la tua bella fetta profumata e golosa!
To prepare the walnut and gianduia cake start by dividing the egg withes from the yolks. In a planetary beat the butter with 150 g of sugar until you obtain a clear and fluffy compound, you will need at least 10 minutes. At this point, always with the planetary working, add the yolks and the gianduia cream; also add vanilla and salt, then, with a spatula or a spoon, mix the almond flour.
Sift the flour, starch and baking powder together in a bowl. Whip the egg whites and, when they become white, add the remaining 50 g of sugar and continue until you get a shiny meringue. Add both the flours and the whipped egg withes to the gianduia mixture, paying attention to mix delicately to not disassemble everything. Butter and flour a cake tin with the diameter of 23-24 cm and line it with parchment paper, then pour the mixture in the cake tin and bake it in a preheated oven at 175° for 60 minutes. Once baked, let it cool and put it on a plate; sprinkle it with icing sugar and enjoy your fragrant and greedy slice of cake!
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▬ About Sonia ▬▬▬▬▬▬▬▬▬▬
Sonia Peronaci, founder of Giallozafferano in 2006, first “true food blogger in Italy” today committed to her two projects:
www.soniaperon... the website where she publishes her photo and video recipes that made her famous and gained her the nickname of “food bloggers’ mom”.
The Sonia Factory, the space, an office, a cooking school and space for events, where you can see her at work, perhaps, during a cooking show: / soniafactorymilano
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