Truffles with nuts – a cake that cannot be passed by indifferently.
Ingredients
For the Light Sponge:
- Eggs: 6
- Sugar: 1/2 cup
- Cake flour: 3/4 cup
- Vanilla pudding mix: 1 packet
- Baking powder: 1 teaspoon
For the Cocoa Sponge:
- Eggs: 3
- Flour: 1/2 cup
- Cocoa powder: 2 tablespoons
- Sugar: 1/4 cup
- Baking powder: 1/2 teaspoon
For the Cream:
- Ground walnuts: 200 grams
- Truffle candies: 200 grams
- Powdered sugar: 3/4 cup
- Butter: 400 grams
Additionally:
- Blackcurrant jam: 1 jar
- Vodka: 2 tablespoons
Preparation
Light Sponge Cake: Beat egg whites with sugar until stiff peaks form, add egg yolks and mix gently. Then add sifted flour with pudding mix and baking powder, pour the batter into a cake pan, and bake for about 35 minutes.
Cocoa Sponge Cake: Beat egg whites with sugar until stiff peaks form, gently combine with egg yolks, sifted flour, cocoa powder, and baking powder. Bake for about 15 minutes in a cake pan of the same size as the light sponge cake.
Cream: Unwrap the candies and chop them finely with a food processor or by hand (it’s good to put them in the freezer for a moment beforehand). Cream the butter with sugar, then gradually mix in the chopped candies and ground walnuts. Finally, carefully add the vodka. Divide the cream into three parts.
Slice the light sponge cake into two layers, soak all layers with coffee, and starting from the bottom: light sponge cake – half of the blackcurrant jam – one part of the cream – cocoa sponge cake – remaining jam – second part of the cream and the top layer. Coat the entire cake with the remaining cream and decorate as desired.
