Sandy-Nut Cakes with Jam and Chocolate Icing
by Editorial Staff
Delicious crumbly dough (false puff with the addition of crushed nuts), sweet and sour filling, and chocolate and cream frosting are very tasty. Such sandy-nut cakes with jam and ganache can be prepared for the holiday and for every day.
Servings: 8
Ingredients
- Flour – 300 g (2 cups of 250 ml)
- Butter (chilled) – 130 g
- Egg – 1 pc.
- Sugar – 60 g
- Sour cream with a fat content of 25% – 60 g
- Walnuts – 100 g
- Plum jam – 250 g
- Peach jam – 200 g
- Black chocolate – 80 g
- Cream 33% – 40 ml
- Salt – 1 pinch
- Baking powder – 1 teaspoon
For decoration:
- Raspberries (fresh or frozen) – 8 berries
- Fresh mint – 8 leaves
Directions
- Add cold butter to the sifted flour. Sprinkle flour on all sides.
- Dip the butter in flour, grate it on a coarse grater.
- Stir the oil shavings with flour until fine crumbs form. I do this with disposable gloves and not very long so that the oil does not melt under the influence of the warmth of my hands.
- Add sugar, vanilla sugar, salt, and baking powder to the flour crumbs. Stir until evenly distributed throughout the flour mass.
- Make a depression in the center of the flour mass. Beat in an egg and add sour cream.
- I stir with a spoon until all the ingredients are well moist.
- Then knead quickly with your hands. You should get a soft dough that does not stick to your hands.
- Turn on the oven to heat up to 180 degrees. Grind the walnuts in a blender until finely crumbled. You can also cut the nuts with a knife or walk over them with a rolling pin.
- Pour the nut crumbs into the dough and stir in.
- Divide the fragrant ball of dough into 3 equal parts.
- It is very convenient for this step to use parchment, cut to the size of the form. The size of my mold is 22×28 cm. Layout the dough. If necessary, add a little flour and roll out the dough into a thin layer the size of the parchment. Prick well with a fork to prevent the dough from swelling during baking. Send the dough sheet to the hot oven for 10-15 minutes at 180 degrees. The baking time depends on the power of your oven.
- Cool the finished cake to room temperature.
- Do the same for the rest of the test. Cool it down. You should get 3 rectangles of the same size.
- Grease the first cake with some of the jam. I have a sour plum.
- Place the second cake layer and press down slightly. Brush with another kind of jam. I have a sweet peach.
- Cover with the third crust. Press down a little. Cut in two halves.
- Grease one half with jam (I chose plum).
- Place the other half on top and press down slightly.
- Heat the cream until hot (70-80 degrees). Break the chocolate into pieces. Pour in hot cream.
- Stir until the chocolate is completely melted. If the chocolate pieces are not completely melted, as happened with me, send the chocolate with cream to the microwave for 5-8 seconds at 800 watts. Stir well after heating. Repeat the procedure until completely melted. I got a thick fudge.
- Spread the chocolate fondant over the crust. Refrigerate for 5-6 hours.
- Cut into portions.
Enjoy your tea!
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