Traditional recipes

Dessert cake duo, with nuts, cocoa and lemon cream

Dessert cake duo, with nuts, cocoa and lemon cream

Top: beat the egg whites with a pinch of salt and the sweetener, gradually add the egg yolks and oil. Add the ground walnuts, flour and baking powder, stirring now with a spatula, from bottom to top, to aerate the composition.

Pour half of the composition into another bowl to mix with the cocoa powder.

Now pour the two compositions into two round shapes prepared with baking sheet and bake on low heat for about 30 minutes or until the toothpick test passes. Leave to cool.

Cream: in a saucepan, mix two egg yolks with a pinch of salt, sweetener, milk, vanilla essence and flour. Boil the mixture over low heat until it thickens like a pudding, stirring constantly, so that it does not stick. Remove from the heat, add the butter and lemon peel. Stir and leave to cool. Then add the liquid cream and beat a little with the mixer until smooth, creamy.

Syrup: boil water with sugar for a few minutes, turn on the heat, add rum essence and leave to cool.

Assembly: Cut each countertop into two sheets. Distribute the vanilla cream evenly between the countertop sheets.

For decoration: beat the liquid cream until it becomes creamy, but not fluffy. One third of the cream remains white and the cake is covered with it. One third of the cream is mixed with the lilac food coloring (dissolved in a teaspoon of hot water), and the last third with orange food coloring (also dissolved in a teaspoon of hot water).

Melt the chocolate icing with the milk on a steam bath, leave to cool so that the icing becomes viscous, then pour into a bag and drip on the cake, but only over the edge.

Fill two pockets with the colored cream earlier and decorate the cake with popcorn. Decorate with sugar and wafer butterflies.

Gates: 12

Preparation time: 2h 30min

Baking time: 25 min

Good appetite!

If you like my recipe, you can also find it on my blog: