How To Cook Syrupy Biscuit Cake With Caramelized Walnuts And Milk Cream - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Syrupy biscuit cake with caramelized walnuts and milk cream". Delicious recipe.
Required products :
For cream:
- 300 grams of cream cheese
- 125 grams of yogurt
- 200 milliliters of whipping cream
- 100 grams of sugar
- vanilla essence
- 5 grams of gelatin
For caramelized walnuts:
- 150 grams of sugar
- 50 grams of butter (unsalted cow)
- 100 milliliters of liquid cream
- 100 grams of walnuts
For decoration:
- 200 milliliters of whipping cream
- packet of vanilla sugar or cocoa
For syrup:
- 2-3 tablespoons of sugar
- 100 milliliters of water
For the marshes:
- 36 cookies
Method of preparation :
Creams
Pour gelatin with cold water, which should be enough to cover it. Whip the cream (it should become airy and not thick).
In a large bowl, mix the yogurt with the cream cheese and sugar. Stir until the sweet crystals dissolve. Then add the whipped cream, vanilla essence and stir. Finally, add the gelatin, pouring it in a thin stream, without stopping to stir.
Caramelized walnuts
Caramelize the sugar until it liquefies and acquires a golden color. Remove the pan from the heat, pour in the liquid cream and return to the heat, stirring constantly, until the caramel has melted (the mixture should not boil). When the combination starts to thicken, add the butter. Leave the caramel on the stove until it acquires the desired consistency, and in the meantime do not stop stirring.
When removed from the heat, add the chopped walnuts.
Syrup
Caramelize the sugar until it acquires its characteristic color and becomes liquid. Remove from the heat, pour 100 milliliters of cold water and set aside for the moment.
The assembly
Cover the walls and the bottom of the form (inside) with stretch foil and arrange a layer of the cookies that you have previously syruped. Followed by half the cream and cookies again. Drizzle them with the caramel with the walnuts, spread the remaining amount of cream and finish the dessert with a lightly syruped biscuit layer.
Wrap the cake with foil and refrigerate for a few hours.
When the cream hardens, remove the stretch coating and garnish with whipped cream and cocoa.
Enjoy!
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