Walnuts and Vanilla creme make a nice desert. This is fairly easy to make but looking at the calories and carbohydrate count, it’s not really suitable for low carb or low cal diets. We got this from a German bakery who uses gelatin to solidify the cream. To make this a vegetarian desert, we substituted the gelatin with agar-agar.
A small Walnut Mini Cake with walnuts as a base.
The base is baked first and then topped with a nice, creamy mix topped with a half a walnut.
Preparation time at baking day: approx. 1 hours Total Preparation Time required: approx. 14 hours
Ingredients
Topping
30 gr Egg (Yolk)
25 gr Sugar
60 gr Full Cream Milk
285 gr Whipping Cream
5 gr Agar-Agar
6 gr Vanilla Extract
Base
115 gr Cake Flour
170 gr Eggs (whole)
115 gr Sugar
60 gr Walnuts (ground)
60 gr Butter
2 gr Kosher Salt
6 ea Walnut Halves
Preparation & Baking Instructions
Preparing the Base
Whip warm and cold the eggs, sugar and salt.
Mix ground walnuts and flour together.
Melt the butter and set aside.
Carefully fold the walnut/flour mix into the cold egg mix.
Fold the butter under the mix as well.
Prepare 8 cm rings – brush with oil on the inside and set aside.
Fill mixture (about 75gr each) into the rings.
Preheat the oven to 200°C and blind bake the base for 15 minutes.
Remove from oven and let cool down.
Cut the bases out of the rings and set aside.
Preparing the Topping
Mix egg yolk, milk and sugar and heat to 70°C.
Dissolve the Agar-Agar in a little milk and add together with Vanilla extract to the mix.
Let the mix cool down to 20°C.
When cooled down, whip up the cream and fold it under the mix.
Keep cool
Putting it together
Brush the 8 cm rings with oil on the inside and dust with powdered sugar. This helps to remove the ready Mini Cakes later.
Now put the rings over the bases again.
Pipe the topping mix (about 60 gr) into the ring and smoothen out the top.
Let cool down completely and then remove ring.
Decorate each Mini Cake with half a Walnut.
If desired, dust with Cocoa Powder of Chocolate Shavings
