Tuesday, December 16, 2008

Clementine and Walnut Cake

Clementine and Walnut Cake

From Simone Ortega's 1.080 recetas de cocina

Ingredients:

Sponge Cake:
  • 3 eggs, whites and yolks separated
  • Their weight in sugar
  • The weight of two eggs in flour
  • 100 gr. butter, melted
Method:
  1. Beat egg whites with a pinch of salt, until firm.
  2. Add the egg yolks one at a time and then the sugar. Keep stiring.
  3. Add the flour by tablespoons. Don't overstir, the cake would become hard. Now put in the melted, cold butter. Stir.
  4. Grease your cake tin and sprinkle it with some flour.
  5. Cook at 180ÂșC in a pre-heated oven during 45 min. to one hour.
  6. Let the cake rest some minutes in the pan, take it out and put it on a rack to cool down. Slice it horizontally, you have now two halves.
Cream:
  • 3 egg yolks
  • 150 gr. powdered sugar
  • 150 gr. melted butter
  • juice of two clementines
Method:
  1. In a bowl,mix the egg yolks with sugar and juice. Add carefully the butter. Stir until it all comes together.
  2. Spread half this cream onto the bottom half of the cake. Put the other half on the cake and spread it with the rest of the cream.
Garnish:
  • 4 to 5 clementines
  • 100 gr. sugar
  • 115 ml. water
  • 100 gr. walnuts, in halves
Method:
  1. Make a syrup with the water and sugar, you have to cook it on the stove for 5 min. give or take. Put clementine's segments in the syrup and cook them together 10 min. Drain and let them cool down a little.
  2. Arrange the segments on the cake gracefuly.
  3. Garnish with the walnut halves.
  4. Serve cold.

0 comments: