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Walnut Cake (sheet Cake)

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Walnut Cake (sheet Cake)

The perfect walnut cake (sheet cake) recipe with a picture and simple step-by-step instructions.

For approx. 20-25 pieces:

  • 200 g Soft butter
  • 300 g Sugar
  • 10 Eggs size M
  • 200 g Wheat flour type 405
  • 1 packet Baking powder
  • 1 pinch Salt
  • 200 g Dark chocolate couverture
  • 250 g Chopped walnut kernels
  1. Beat the butter with 150 g sugar until creamy. Separate eggs. Gradually stir in the egg yolks. Mix the flour with baking powder and stir in briefly. Spread the dough on a baking sheet lined with baking paper.
  2. Beat the egg whites with salt until stiff, pouring in the remaining sugar. Finely chop half of the couverture and fold into the egg whites with the nuts. Spread the mixture on the dough and bake the cake in the preheated oven (electric stove: 180 ° C, convection: 160 ° C) for about 30 minutes. Let cool down.
  3. Roughly chop the rest of the couverture and melt it over a hot water bath. Pour into a freezer bag and cut off a small corner, decorate the cake with it. Let dry for about 2-3 hours and cut into pieces.
  4. Tip 4: I only used half of the stated quantities and put them in a springform pan (24 x 24 cm). Grease the form and sprinkle with breadcrumbs. For the batter, I also stirred a whole 1 egg under it. This makes it easier to spread in the form.
Dinner
European
walnut cake (sheet cake)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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