John Myers
Tyrolean Walnut Cake with Chocolate Ganache
The perfect tyrolean walnut cake with chocolate ganache recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 200 g Sugar
- 200 g Chopped walnuts
- 300 g Whole milk chocolate grated
- 250 g Dark chocolate couverture for the ganache
- 6 Eggs separated
- 125 g Flour
- 1 tsp Baking powder
- Pinch of salt
- 1 half Organic lemon, including the zest
- 1 tsp Cinammon
- 26 er Springform
- 100 ml Liquid cream for the ganache
- Beat the egg whites with a pinch of salt to form snow. Mix in the egg yolks, slightly warmed butter and sugar until creamy, then stir in the spices (lemon and cinnamon).
- Mix flour with baking powder and mix in the chopped walnuts. Then add the chopped whole milk chocolate. Finally fold in the egg whites.
- Now put the dough in a springform pan lined with baking paper, but first grease the edge. Bake the cake in the fan oven at 160 ° for 70 minutes.
- When the cake is completely cool, we prepare the ganache, i.e. ganash. You heat the cream so that it does not boil, in it you melt the dark couverture while stirring constantly until a nice, smooth cream has emerged from it. Be careful not to put a drop of water in there.
- Then the cream is spread in portions on the cool cake and spread with a silicone spatula. At the end then smooth it out with a confectioner’s palette or with a long, wide kitchen knife without a serrated edge.
Facebook Comments