Double Walnut Cake with
Cream
By Anna Nakou
B’ Class
Ingredients
20 eggs
20
tablespoons of semolina flour
10
tablespoons ground walnuts
1
tablespoon cinnamon powder
a pinch of
clove powder
for the
syrup
5 glasses
of water
4 glasses
of sugar
Extra 250 grams of cream for
the topping.
Method
Take 10
eggs and separate the egg yolks from the whites. Whisk the egg yolks with 10
tablespoons of sugar. Whisk separately the egg whites until they are a stiff
meringue. Mix gently the egg yolks with the meringue, add little by little 10
tablespoons of semolina flour, the walnuts, the cinnamon and clove powder. Oil
lightly a baking tray, pour in the mixture and bake in a pre-heated oven at 180oC
for about 30 minutes.
Repeat the
procedure with the remaining 10 eggs, 10 tablespoons of sugar and 10 tablespoon
of semolina. Quickly take the baking tray out of the oven, pour over the new
mixture and put back into the oven. Let it bake for another 30 minutes. Take it
off the oven and let it cool down while you prepare the syrup.
Boil the
water and the sugar for 5 minutes to make the syrup and drizzle over the cake.
Cover the top with whipped cream and decorate with sour cherries.
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