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Valnøddelagkage

Desserts (patisserie)
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Valnøddelagkage

Whipped cream
Strong coffee
Walnuts
1tbspCoffee powder
1tbspCocoa
125-150gIcing sugar (2 1/2 -3 dl)
150gWalnut kernels
2tspBaking soda
2tbspPotato flour
200gSugar (about 2 1/2 dl)
3Egg yolks
3tbspSugar
4Eggs
4Leaf gelatin
4dlCream 13%

Instructions for Valnøddelagkage

To prepare the Valnøddelagkage recipe, please follow these instructions:

Bunde:
Grind walnuts in almond grinder or blender. Whip the whole egg and the sugar foaming. Turn the ground walnuts, flour, potato flour and baking soda in lightly. Mix carefully the dough. Distribute the dough into three well-baked baking cakes, approx. 22 cm in diameter, and behind the bottoms for 10-12 min. At 200 degrees. Let them swallow a little in the mold before gently loosening to a baker to get cold.

Mocha Cream:
Soaked house blossom in cold water. Bring cream 13% in boil. Whip egg yolks, sugar, coffee powder and cocoa together. Sprinkle some of the boiling cream and pour it back into the pan. Warm the cream to the boiling point, do not boil, so it separates. Remove the pot from the heat, crush the house block free of water and melt it directly into the hot cream with stirring. Let the cream get cold, stir occasionally in it, so that it does not pull skin. Whip the cream to the foam and turn it into the cold cream. Lay the joints together with the cream. Stir flour and ice cream to glaze and glaze the top bottom. Sprinkle whipped cream around the edge and decorate with half walnut kernels.

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