Bushe Nut Cake
Cooking time: 1 h
Difficulty: Medium recipe
Recipe yield: 10 pcs.
Bushe Nut Cake – a recipe for a biscuit cake, which consists of two parts-flat cakes. Cakes are smeared with marmalade with nuts. Topped with warm apricot jam. Chopped nuts and grated chocolate. This recipe makes 10 cakes. If you bake cakes in a silicone mold, then after they need to be cut in half lengthwise, smear with the filling and connect. It's easier than looking for a match for each tortilla.
Bushe Nut Cake Ingredients
- For biscuit
- Wheat flour 70 g
- Sugar 60 g
- Eggs 3 pcs
- For filling
- Marmalade 60 g
- Walnut 60 g
- For decoration
- Apricot Jam with Whole Slices 80 g
- Walnut 60 g
- Dark chocolate 1 tbsp
Bushe Nut Cake Recipe
For the Bushe Hazelnut Cake recipe, separate the whites from the yolks. Beat the yolks with a small amount of sugar into a thick, viscous light mass.
Whisk the egg whites until stiff peaks form, continuing to beat, add the remaining sugar.
Gently mix the whites with the yolks, add the sifted flour and gently knead the dough. Transfer the finished dough for cakes into a bag, cut off the tip and deposit round blanks on paper in the amount of 20 pieces.
Bake a biscuit in an oven preheated to 180-190 degrees for 20-25 minutes. Cool the finished cakes and stand for 3-4 hours.
You can bake cakes in a silicone mold. That way the cakes will all be the same.
Disassemble the aged cakes in pairs. Grind apricot jam into a homogeneous mass and heat. Dip the top in hot jam, and then sprinkle with chopped nuts. Mix marmalade with nuts and spread them on the bottom cake. Connect the cakes and decorate cake with grated chocolate.
