Calabrian Walnut Cake with Figs and Tonka Bean Ice Cream
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 40 mins |
| Total Time | 8 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the cake:
- 340 g walnut kernels
- 4 egg (s)
- 225 grams sugar
- 1 organic lemon (s)
- 300 g cream cheese
- 1 packet vanilla sugar
- 100 g powdered suar
- 1 tonka bean (s), grated
- 8 fig (s), fresh
- Butter for the mold
- raspberry jam for spreading
Ingredients for the tonka bean ice cream:
- 500 ml yogurt, Greek
- 350 ml condensed milk, sweetened
- 0.5 ½ organic lemon (s)
- 1 tonka bean (s), grated
Print Recipe
Pin Recipe Instructions
- For the ice cream, mix the yogurt with the sweetened condensed milk. Stir in the zest and juice of half a lemon and the tonka bean. Put in the ice cream maker for about 30 minutes and then place in the freezer for at least 4 - 6 hours.
- For the cake, preheat the oven to 190 ° C top / bottom heat. Process the walnuts into a fine flour in the chopper. Rub the zest of the lemon.
- Separate the eggs. Beat the egg yolks with the sugar to a light, creamy mass. Mix with the lemon zest, tonka bean and walnuts. Beat the egg whites in a separate bowl until stiff and carefully fold them into the walnut mixture with your hands until everything is well mixed. Butter a springform pan and pour in the mixture.
- Bake in the preheated oven for about 40 minutes until the surface is browned. Let the cake cool completely in the springform pan.
- Mix the cream cheese, vanilla sugar, powdered sugar and some juice from the organic lemon with the whisk of the hand mixer. Spread on the cooled cake with a spreading palette.
- Wash the figs, remove the stalk, cut the figs into slices and place them on the cake. Heat the raspberry jam in a saucepan and spread over the figs with a brush.
- Sandra prepared this recipe as a dessert on Friday, February 12th, 21st in the program “The Perfect Dinner” - Day 5 from Hanover.
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