Flourless Walnut Cake Fast2eat Recipe

This cake has been used in my family for parties and gatherings ever since I can remember. It’s so light and irresistible, it’s impossible to say no to it.

This recipe has been adapted from the one my sister in law, Marisa Macedo, has recently sent to me.

 

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Flourless Walnut Pie Fast2eat Recipe
This cake is so simple, and the result so beautiful, light, delicious and irresistible.
Flourless Walnut Pie Fast2eat Recipe
Votes: 1
Rating: 5
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Course Desserts
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
cakes (This amount is for 1 cake and you should make 2 cakes of that recipe)
Sugar syrup
Baba de moça** for filling and topping
Walnuts filling
Course Desserts
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
cakes (This amount is for 1 cake and you should make 2 cakes of that recipe)
Sugar syrup
Baba de moça** for filling and topping
Walnuts filling
Flourless Walnut Pie Fast2eat Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Cakes
  1. Double just the cake recipe and make 2 separate cakes from this recipe.
  1. Using a Mixer, beat the egg yolks with the sugar until a cream is white and double the volume.
  2. Add walnuts and Breadcrumbs.
  3. Add the Baking Powder stirring carefully.
  4. In a separated bowl, beat the egg whites. Start beating the egg whites at low speed until they are foamy, and then move on to medium or even medium-high. Do not beat on high. When your egg whites get fluffy soft peaks...STOP! If you overbeat them, they will liquify again. Once eggs are overbeaten, they cannot be salvaged. Do not let them sit for long period of time. Whipped egg whites should be used immediately as they may lose volume or weep moisture as they sit.
  5. Mix the beaten whites with egg yolks, breadcrumbs and walnuts mix and stir carefully until a homogeneous mass.
  6. Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray 2 round 9-Inch Cake Pan and line the base of each with baking Parchment Paper*.
  7. Add a couple tablespoons of breadcrumbs and shake it around the pan until the interior surface is lightly and completely covered. Turn over the pan and firmly knock out any excess breadcrumbs into a bowl. As you’re coating two pans, dump the excess breadcrumbs from the first pan into the second pan.
  8. Place batter in the pan and bake in pre heated oven for 30-50 minutes or until it starts to shrink from the sides and a toothpick or Cake Tester comes out just slightly humid but with no crumbs or cake mixture. Do not over bake - it should be moist inside!
  9. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Sugar syrup
  1. Mix the sugar in the water and bring to the boil until it makes a syrup.
  2. Remove from heat and let it cool.
Baba de moça** for filling and topping
  1. Mix the sugar in the water and bring to the boil until it makes a syrup.
  2. Remove from heat and let it cool.
  3. Beat the egg yolks with the walnut essence (the essence is optional - I used almonds essence because I did not find a walnut essence) using a Whisk to form a thick cream.
  4. Dissolve the cornstarch in the coconut milk and add the egg yolks, bring the mix again to the heat until thick.
  5. Remove from heat and let it cool.
Walnuts filling
  1. In a clean (no greasy)Saucepan, mix the sweetened condensed milk and the walnuts in a medium heat. Stir often with a Whisk until thickened and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring).
  2. Remove from heat and add the Cream (you can use 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk) and let it cool before filling the cake.
Assembly of the cake
  1. When the cake is cool, on a work surface, using a Cake Cutter cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices.
  2. Water with the sugar syrup.
  3. Transfer to a Cake Stand.
  4. Place the walnuts filling in the middle of the two cakes and the cut bottom part and top, put the Baba de moça. There will be the following layers: cake, Baba de moça, cake, walnuts filling, cake, Baba de moça and cake.
  5. Cover with Fluffy Meringue Frosting Fast2eat Recipe and garnish with whole walnuts, baba de moça**, Fios de ovos*** or as desired.
Recipe Notes

*How to use a parchment paper To line a round pan, cut out a square of parchment paper slightly bigger than your pan. Fold the parchment into quarters, then in half. Fold in half again to form a narrow triangle. Place the narrow point of your triangle in the center of your cake pan, measuring and marking where you reach the edge of the pan. With scissors, cut at your mark and unfold the sheet. You should have a circle that perfectly fits inside your pan. Tip: Alternatively, you can trace the bottom of your cake pan onto parchment paper with a pencil, and cut along the line. Butter and line the cake pan - Use a pastry brush to paint an even layer of very soft butter on the bottom and sides of your cake pan. Line with the prepared round of parchment paper, smoothing out to remove any creases or air bubbles. Butter the parchment paper - Brush another layer of butter over the parchment paper.

**Baba De Moça is a Brazilian sweet made with sugar, coconut milk and eggs.

***Fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine. If you find it to buy I would suggest you to use, it will be the most beautiful and delicious garnish for this cake.It’s not easy to make, so I won’t give you the recipe. Just buy it if you find. It worth the price but not the work to make.

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