Biscuit with nuts: step-by-step recipe with description and photo, cooking features

From these ingredients you get a tall sponge cake for 3-4 layers, you can also take half a portion and bake a nut sponge cake for 2 layers. The site already has different recipes for cream, butter or fruit that go well with sponge cake. .

Ingredients

4 tbsp. water 200 gr. flour 2 tsp. without baking powder top 6 eggs 200 gr. sugar 2 tsp vanilla sugar 100 gr. ground nuts

Preparing fluffy dough

To please your loved ones with a tasty and nutritious biscuit with nuts, you should pay special attention to the process of kneading the dough. After all, it is the correctness of this culinary procedure that determines whether the dessert will be fluffy, aromatic and rosy.

To prepare the base you will need a wide and deep container. Place 250 g of granulated sugar and 4 egg yolks into it. Having rubbed the products with a spoon until it becomes an airy, lightened mass, add 200 g of fresh sour cream to it.

After mixing the ingredients, leave them aside and begin preparing the egg whites. They are placed in a deep and narrow bowl, and then thoroughly beaten using a blender or mixer.

Having received a fluffy protein mass, it is laid out with a previously prepared mixture of yolks, sugar and sour cream. Slowly stirring the products with a spoon, gradually add wheat flour to them. Do this in such a way that lumps do not form.

At the very end, table soda is added to the almost finished dough, which is first quenched with a small spoon of fresh sour cream.

A simple dessert recipe with walnuts

This delicious creamy sponge cake will appeal to all sweet tooth lovers. The recipe for dessert with walnuts is very simple, its preparation does not take much time, and the necessary ingredients can be found in the kitchen of any housewife.

Components used:

• four eggs;
• a glass of sugar;
• walnuts – 250 grams;
• lemon zest;
• milk – 500 ml;
• powdered sugar – 150 grams;
• three egg yolks;
• vanillin – 4 grams;
• flour – 70 grams.

Here's a simple walnut cake recipe:

1. Break the eggs, then beat the whites and yolks separately from each other.
2. Crush the nuts thoroughly.
3. Add nuts, lemon zest, and beaten whites to the mashed yolks and mix gently.
4. Pour the biscuit mixture into a mold lined with parchment.
5. Preheat the oven to 185 degrees, place the dough in it and bake for 35 minutes.
6. To prepare the cream, powdered sugar must be combined with vanilla and egg yolks. Then pour in hot milk and add flour. Mix everything thoroughly.
7. Place the cream on the stove and cook over low heat until it thickens.
8. Cool the finished dough and cut into 2 parts so as to obtain flat cakes of equal thickness.
9. Now each cake needs to be spread with cream and connected to each other.

Sprinkle the dessert treat with powdered sugar, cut into portions and serve with hot tea or coffee.

The secret to making the right base

Properly mixed dough for sponge cake with nuts turns out fluffy and light. It is extremely important to achieve the exact consistency of the base, otherwise the dessert may turn out to be gummy.

It is better to prepare walnuts for the delicacy in question in advance. After all, all culinary specialists know that the main secret of preparing a fluffy sponge cake lies in quickly kneading its base, as well as in instantly placing the latter in an oven preheated to the desired temperature.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat - 140 kcal/100g
• Milk 1.5% fat - 47 kcal/100g
• Milk 2.5% fat - 54 kcal/100g
• Milk 3.2% fat - 60 kcal/100g
• Milk 3.5% fat - 64 kcal/100g
• Whole cow's milk - 68 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg - 157 kcal/100g
• Ostrich egg - 118 kcal/100g
• Cottage cheese - 156 kcal/100g
• Cottage cheese 10% fat - 156 kcal/100g
• Cottage cheese 18% fat - 226 kcal/100g
• Cottage cheese 20% fat - 233 kcal/100g
• Cottage cheese 40% fat - 466 kcal/100g
• Cottage cheese “Vitaliniya” – 64 kcal/100g
• Cottage cheese "morning" ("danone") without sugar - 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Walnut oil – 925 kcal/100g
• Walnuts – 650 kcal/100g
• Black English walnut – 628 kcal/100g
• Black Persian walnut – 651 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Unsalted peasant butter – 661 ​​kcal/100g
• Peasant salted butter - 652 kcal/100g
• Unsalted amateur butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Citric acid - kcal/100g
• Salt - kcal/100g
• Water - kcal/100g
• Wheat flour – 325 kcal/100g
• Vanillin – 288 kcal/100g
• Baking powder - 79 kcal/100g
• Dark chocolate – 539 kcal/100g
• Chocolate 70% – 539 kcal/100g
• Syrup – 300 kcal/100g

Preparing the nut filling

A sponge cake with nuts will be much tastier and more aromatic if the dessert filling is pre-fried. To do this, take walnuts, remove debris and wash them thoroughly using a sieve or colander. Next, they are placed in a frying pan and first dried over low heat and then fried.

After the nuts have cooled, it is recommended to grind them using a deep bowl and a regular crush. Although there are also cooks who prefer to prepare such a delicacy using uncrushed filling. By the way, to your taste, instead of walnuts, you can use hazelnuts, almonds, cashews, etc. to create the sweetness in question. Their pre-processing is similar to that described above.

Dessert Formation

After processing the walnuts or other nuts, as well as kneading the biscuit dough, combine them and mix thoroughly with a spoon. After this, they begin to form the future dessert.

To bake homemade biscuits, it is better to use glass or aluminum dishes. Although some chefs prepare such a delicacy using a silicone mold, detachable containers, and even an ordinary frying pan without a handle. In any case, the dishes are pre-washed and heated in the oven. Next, it is greased with vegetable oil, after which it is filled with nut dough.

Walnut cake without flour

Is it possible to make a biscuit dessert in 10 minutes? Certainly! All you have to do is use the recipe for a nut dessert, which can be easily prepared in the microwave.

You will need:

• 85 g sugar;
• 35 g liquid honey;
• 210 g nut mixture;
• 4 eggs;
• 7-10 g baking powder;
• 15 ml vegetable oil.

Step-by-step instruction:

1. Beat eggs with ground nuts, sugar, honey and baking powder until smooth.
2. Pour the dough into a mold greased with vegetable oil.
3. Place in the microwave for 7 minutes and bake the dessert at the appropriate setting.

The finished biscuit can be decorated with chocolate chips and almond petals.

Heat treatment

As soon as the base is placed in the dish, it is immediately placed in the oven, which is preheated to a temperature of 180 degrees. In this state (without opening the cabinet lid), the biscuit is baked for about 60 minutes.

The readiness of the cake can be determined visually (the dessert becomes as fluffy and rosy as possible) and using a knife or toothpick. The last option is preferable. To do this, a knife/toothpick is inserted at an angle of 45 degrees into the thickest part of the biscuit, after which it is carefully removed and assessed. If the item remains dry, then the biscuit is ready. If dough sticks to the knife/toothpick (even a small amount), then it is better to keep it in the oven for some more time.

Pistachio sponge cake with cream

This exquisite dessert with a rich taste is suitable for both everyday tea drinking and a festive table. To prepare it, it is better to use salted pistachios, crushed in a coffee grinder.

Components used:

• sugar – 300 grams;
• a stick of butter;
• three eggs;
• zest of one lemon;
• milk – 450 ml;
• ground pistachios – 200 grams;
• soda – 9 grams;
• flour – 280 grams;
• a pinch of salt.

For cream:

• five egg whites;
• sugar – 210 grams;
• vanillin;
• butter – 50 grams.

Cooking:

1. Beat butter and sugar, then add eggs and beat well.
2. Add chopped pistachios, milk, lemon zest to the resulting mixture and shake.
3. Pour flour, salt, and soda into the sweet mass, then stir until smooth.
4. Place the dough in a baking dish and cook for 25 minutes at 175 degrees. Place the finished biscuit in a cool place.
5. To get the cream, you need to mix the whites, vanillin and sugar, and then beat until a dense, foamy mass is formed.
6. Place the butter into the cream and mix thoroughly with a mixer until the mixture becomes fluffy and thick.
7. Spread the biscuit with cream, cover with pistachios and decorate with candied lemon peels.

Cool the pistachio cake before eating and then serve with hot drinks, compote or jelly.

Other cooking and serving options

Some chefs believe that chocolate sponge cake with nuts is more delicious and unusual than the classic version of this dessert. To get such a delicacy, add 2-3 large spoons of cocoa powder to the standard set of ingredients. This product is poured into the dough after adding soda and before adding nuts.

By mixing the ingredients, you get a brown base, which becomes even darker after heat treatment.

If serving a classic nut sponge cake is considered boring, confectioners recommend making a cake out of it. To do this, the baked cake (chocolate or light) is completely cooled, and then placed on a flat dish. Using a long and sharp knife or special culinary threads, the biscuit is divided into two or three equal parts (more is possible if thickness allows).

Having received several nut cakes, they are one by one coated with cream and placed on top of each other (on a cake rack). Having collected the dessert in this way, they begin to decorate it. A sponge cake with nuts can be glazed, covered with mastic or also greased with cream, then sprinkled with confectionery crumbs or crumbs made from roasted walnuts.

If desired, the finished dessert is decorated with pieces of dried fruit, hazelnuts, almonds and other suitable products.

How to make a walnut sponge cake for a fluffy and simple recipe step by step

1. I will break 6 medium eggs at room temperature into the mixer bowl one at a time. Add 4 tbsp. water and beat briefly on medium, then at maximum speed for 1 minute. 200 gr. Mix sugar with 2 tsp. vanilla sugar and continue to beat, add gradually for 1 minute. Then I leave the egg mixture to beat for another 2 minutes.

2. The nuts ground in a coffee grinder must first be sifted to eliminate large pieces and husks and measure out 100 grams. nut flour. I took unshelled hazelnuts, you can also use almonds. Now I’ll sift 200 grams into the airy egg mass. flour mixed in 2 tsp. without baking powder top. First, sift half the flour and carefully mix with a spatula, stirring with smooth movements from the bottom to the top. Then add the sifted nuts and stir. I sift the remaining flour last. When kneading, the egg mass will decrease slightly, the main thing is to stir with smooth movements so as not to kill the entire volume. The dough became homogeneous with beautiful nut inclusions. I will bake the sponge cake in a mold with a diameter of 26 cm.

3. I placed baking paper on the bottom of the pan. I grease the bottom with a small amount of vegetable oil. The sides of the mold do not need to be greased with oil, this will make it easier for the biscuit to rise by holding onto the sides. Pour the dough into the mold and smooth it out with a spatula. To make the sponge cake smooth without any lumps, we will use a little trick. I'll take a paper kitchen towel long enough to wrap around my pan, wet it, wring it out a little and place it in the middle on a piece of aluminum foil, it should be longer than the paper. I fold both edges of the foil inward, covering the paper. I will wrap the resulting aluminum tape around the side of the mold and tightly clamp the two ends together so that the structure is held tightly to it. Thanks to this design, the dough at the side of the pan will not heat up more than in the middle, the biscuit will rise evenly and bake evenly, without hills.

4. I will bake the biscuit in an oven preheated to 160 convection or 180 upper/lower heat in the lower third for 45-50 minutes. Baking time in your oven may vary. Be sure to check the readiness of the biscuit with a wooden stick. It should come out completely dry. I will leave the biscuit to stand for 2-3 minutes in the mold, then remove the ring, turn the biscuit over, remove the bottom of the mold, pull off the paper and leave to cool completely on a wire rack. The height of my sponge cake turned out to be 5.6 cm. And this is in a mold with a diameter of 26 cm. I wrap the completely cooled sponge cake in cling film and leave it for 5-6 hours.

5. It is best to keep the biscuit in the refrigerator. This is necessary so that the moisture inside the biscuit is distributed evenly and the crust formed on top and on the sides becomes as soft and airy as the middle of the biscuit. My biscuit spent the night in the refrigerator. In the morning I cut it into three tall layers. The cakes turned out to be the softest, both inside and along the edges. Now they are ready to be smeared with cream and become a delicious cake.