Biscuit Cake with Butter-Nut Cream

Biscuit cake with butter-nut cream – recipe with photo, confectionery
Rating: 4.3 Votes: 23
Cooking Time:
1 hour
Recipe Yield:
8 pcs
Medium recipe

Biscuit cake with butter-nut cream – confectionery recipe, any nuts can be used for the cake. Airy and delicate biscuit with a nutty flavor. It is complemented by a delicate butter cream, also with nuts. Well, the final touch is a decoration in which nuts are also used.

Recipe Ingredients

For Biscuit
Wheat Flour 100 g
Eggs 4 pcs
Sugar 120 g
Walnut 25 g
For Cream
Butter 100 g
Sugar 90 g
Egg Yolk 1 pcs
Milk 65 g
Walnut 15 g
Cognac 1 tsp
For Syrup
Sugar 60 g
Water 70 ml
For Decoration
Walnut 15 g

Cooking Recipe

For the biscuit cake with butter-nut cream recipe, a square baking dish 20x20 cm is required. Nuts for the cake can be used peanuts, hazelnuts, almonds, walnuts can also be used. Separate the egg whites from the yolks, combine the sugar with the yolks and grind in a food processor until white. Gradually add the sifted flour to the mixture of egg yolks and sugar. Whisk the egg whites into a stiff peak and fold into the mixture. Chop the nuts and stir into the batter. Cover the baking dish with baking paper, grease with butter, sprinkle with flour, lay out the dough and bake in an oven preheated to 200°C (390°F) for 25-30 minutes. When the biscuit is baked, let it cool in the form, and then take it out and let it stand for 8-12 hours.

Mix egg yolk with milk, strain and combine with sugar. Mix everything, put on a slow fire, stirring occasionally, boil until thickened. When the syrup turns yellow and slightly translucent, remove from heat and set aside. Grind vanilla sugar into powder and pour into softened butter. Beat the butter with a whisk or a food processor until it brightens, and then add the cooled syrup a spoon at a time, continuing to beat. Roast and chop the nuts. Add cognac and nuts to the cream and beat until smooth.

Pour boiling water into sugar and mix. Stir the syrup until the sugar is completely dissolved, and then cool.

Cut the aged biscuit into two layers, and soak each layer, and especially the top one, with syrup. Apply half of the cream to the bottom layer, it is best to do this with a pastry syringe, so the cream will lie down more evenly. Cover the cream with the top layer of the biscuit and grease the top with the remaining cream.

With a sharp knife, cut off the edges of the biscuit and cut into cakes 9x4 cm in size. For better cutting, you need to take a very sharp and thin knife, moisten with warm water and then it will be easier to cut. Roast the nuts for decoration, chop them and sprinkle them on top of the cakes. Sprinkle the cakes with powdered sugar on top of the layer of chopped nuts and cool, and then serve.