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Orange dessert with caramel walnuts

    

You will certainly love this creamy dessert with delicious whipped cream full of crispy walnut grilaz.

Cook

No. of servings

12

Ready in

1 h. 30 min.

Difficulty

high

 

 

baking powder for gingerbread0.25oz8grams
chicken egg4pcs4pieces
cream stabilizer0.75oz24grams
egg white8pcs8pieces
egg yolk8pcs8pieces
flour medium3.5oz100grams
flour medium-
honey 2.75oz75grams
orange juice2.1cup500milliliters
powdered sugar3.5oz100grams
sugar granulated12.25oz350grams
unsalted butter7oz200grams
unsalted butter00
vanilla pudding - powder3.5oz100grams
walnuts8.75oz250grams
water¾cup200milliliters
whipping cream (30-33% fat)3.2cup750milliliters

1. 

egg yolk 8 pcs  powdered sugar 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

2. 

walnuts 3.5 oz (100 g)  flour medium 3.5 oz (100 g)  baking powder for gingerbread 0.25 oz (8 g)

Grate walnuts. Mix flour with baking powder.

3. 

egg white 8 pcs

Beat the egg whites until they are foamy.

4. 

Stir walnuts in beaten egg yolks and in parts, by turns blend in flour...

5. 

...and egg white foam.

6. 

unsalted butter  flour medium

Pour the batter in a baking tin (40x30 cm) greased with butter and floured.

7. 

Bake for 15 minutes at 180 °C.

8. Orange cream

orange juice 2.1 cup (500 ml)

Make juice from oranges.

Orange cream

9. 

sugar granulated 5.25 oz (150 g)  unsalted butter 7 oz (200 g)

Pour the juice in a pot, add sugar and butter. Bring to boil.

10. 

chicken egg 4 pcs  water ¾ cup (200 ml)  vanilla pudding - powder 3.5 oz (100 g)

Beat in a bowl eggs with water and mix in pudding powder.

11. 

Pour it into juice and cook until dense.

12. 

Spread hot cream on top of the cake base and flatten. Let it cool.

13. Crispy walnut grilaz

sugar granulated 7 oz (200 g)  honey  2.75 oz (75 g)  walnuts 5.25 oz (150 g)

Caramelize sugar and stir in honey. Use a food processor and chop the walnuts coarsely.

Crispy walnut grilaz

14. 

Stir in walnuts.

15. 

unsalted butter

Pour the hot mixture on aluminium foil brushed with butter and let it stiffen.

16. 

Unstick the stiff hard grilaz from aluminium foil and chop it into pieces on wooden board.

17. 

whipping cream (30-33% fat) 3.2 cup (750 ml)  cream stabilizer 0.75 oz (24 g)

Beat whipping cream with stabilizer and spread it on the orange cream. Sprinkle with grilaz, cut into big squares (approx 10x10 cm) and serve.

Bon appetit!

 

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