Walnut layered cake Dome

Submitted by enr on 03 May 2011
# For the dough:
150 g flour
3 tsp baking powder
10 g cocoa
150 g sugar
150 g butter or margarine
3 eggs
# For the cream:
1 tbsp gelatin
600 ml cream
vanilla sugar
4 tbsp water
30 g sugar
100 g crushed walnuts, almonds or hazelnuts
# Optional:
200 g of jam prunes
100 g marzipan
50 g of powdered sugar
Walnut layered cake Dome
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Dough: Mix flour with baking powder and cocoa sift them, add other products and mix with a mixer on slow turnover, and then to the highest degree 3 minutes until a homogeneous mixture. Pad the form of cake with baking paper and spread the dough. Bake in preheated oven at 180 C for about 30 minutes. Once cool the base it drill 1 cm, leaving outskirts neizdalbano. Apply the resulting indentation with jam and crush them carved pieces of crumbs. Cream: Soak the gelatin in a little water to swell then heat without boil. Beat the cream with sugar and vanilla. Add the gelatin and dorazbiyte to hardness. Add crumbs and crushed nuts and mix. Pour the cream over the base and domed shape. Put in the fridge for about 3 hours. Mix marzipan with icing sugar dough and roll it between two sheets foil to a thickness of 0.5-1 cm. From the resulting crust cut motifs decorate and sprinkle with cocoa. You can decorate with nuts.
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03 May 2011
Recipe booklet of Dr. N11Oetker