Guest author: Christian Moore
With my recipe I will guide you step by step to bake this delicious buttercream cake stretched with vanilla pudding. It is refined with David's Winter Magic, organic walnut puree from 27grad Rohkostöle, orange zest and candied walnuts.
Of course, you can also prepare a pure buttercream, which becomes firmer and is nicer to work with. However, I prefer a stretched buttercream, because it tastes much lighter (and of course has significantly fewer calories) and you can eat two or three pieces of it.
The cooling times are also included in the preparation time. I usually use these for other preparation steps. When the light cake base is in the oven, I cook the pudding. While both are cooling, I chop the walnuts and candy them. In this way, the entire preparation time is reduced or waiting times, during which something has to cool down, are used reasonably.
Of course, you can also cool down the cake base and the pudding more quickly in the fridge or (when the outside temperature is low) on the balcony. Nevertheless, you should plan enough time. After all, baking should be fun!
6 - 7 hours (incl. cooling times)
12 portions
Ingredients for the cake base
for a cake base with a diameter of 26 cm
5 | eggs, separated | |
1 pinch | salt | |
2 - 3 tbsp. | cold water | |
30 g | raw cane sugar | |
70 g | erythritol (or raw cane sugar) | |
125 g | spelt flour 650 |
Preparation cake base
While the cake is in the oven, you can cook the vanilla pudding for the filling cream.
Ingredients for the filling cream
2 | eggs | |
60 g | wheat flour 450 | |
30 g | raw cane sugar | |
70 g | erythritol (or raw cane sugar) | |
1 g | ground vanilla | |
1 pinch | salt | |
700 ml | milk | |
250 g | butter | |
5,5 g | Winter Magic | |
75 g | organic Walnut Puree from 27 degrees Rohkostöle | |
zeste of 1 orange (untreated/organic) |
Preparation filling cream
Candying walnuts
Recipe tip: You can also candy other nuts:
Filling the cake
After all the preparatory work now comes the most beautiful part: assemble the cake!
Use this warming spice mix like traditional gingerbread spice or add some winter magic to your savory dishes!
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Walnut puree is a by-product of the oil production. It is the sediment of the walnut oil and, in addition to a lot of walnut oil, also contains solids from the walnuts from the pressing.
All oils are cold pressed with water cooling. As a result, many more valuable ingredients are preserved than with cold pressing without cooling.
Raw vegetable oils should only be consumed cold.