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Countertop: In a bowl, mix the yolks with the sugar until it doubles in volume. Add the oil, then the yogurt and vanilla. Stir in the ground walnuts, then the flour with the baking powder. Beat the egg whites with a pinch of salt. Add them to the yolk composition, mix lightly with a spatula. Wallpaper a tray with a diameter of 25 cm with baking paper, pour the composition and level it. Put the top in the hot oven at 170 degrees and leave it until it is well penetrated, about 30-35 minutes. Do the test with the toothpick and when it is ready, take it out of the oven. Let it cool, then cut it into 3 sheets.
Nutcracker: In a thicker pan, put the sugar, transfer it to the heat. When the sugar has caramelized, add the walnut kernels, mix well. Take the pan off the heat and turn the krantz over on a piece of baking paper. Let it cool, then grind it in the food processor.
Cream: Cold liquid tax, mix it until it gains a little volume, but not at all. Add cold cream, powdered sugar, vanilla and continue mixing until you get a creamy cream. Place the first countertop sheet on a plate, and mount a date ring around it. Put some of the whipped cream, level, sprinkle with walnut cranberries. Place the countertop again, and the whipped cream, krantz and the last countertop sheet. Let the cake cool for 3-4 hours. Keep the rest of the whipped cream cold until you follow the cake. After it has cooled, take the cake out of the fridge, remove the ring. Dress him fresh. Put walnut krantz on top, make a small border at the bottom. With a pos make a few moats from whipped cream. Decorate it with cherries, mint leaves, sugar lace decorations. You can use other ornaments, as you like. Let it cool for an hour, then it can be cut and served.