Prajitura cu nuca si crema de lapte / Walnut and milk cream cake

Nu stiu ce ganditi voi dar eu am ajuns la limita rabdarii! Dupa o saptamana in care am dat la lopata si ne-am chinuit cu zapada pentru orice  deplasare, iata ca am ajuns si in punctul culiminant: topirea zapezii. Incepe o noua saptamana cu noi provocari…
Si ca sa imi revin putin din starea de nervozitate care ma cuprinde numai cand ma gandesc la minunata saptamana ce va incepe m-am gandit sa pun o reteta de prajitura cu nuca pe care e musai sa o repet.
I do not know what you think but I reached the limit of patience! After a week in which I had to use my shovel to get rid of snow and we struggled for any walk and travel, now we reached the most interesting point: snow melting. Here we go again – we’ll start a new week with new challenges …
Just to get out of my nervousness that gets me only when I’m thinking of next week I thought I should post a walnut cake recipe that needs to be baked again.

Iata ce am folosit:
Blat
– 10 oua
– 10 linguri de zahar
– 10 linguri de faina
– 100 g nuci macinate
– 1 lingura de ulei
– 2 plicurii vanilie Finesse (sau o pastaie de vanilie)
– 10 g praf de copt
Crema
– 200 g unt
– 100 g nuca macinata
– 200 g crema de lapte
– 150 g glazura alba de vanilie (sau 150 g ciocolata alba)

Here’s what I used:
Sponge cake
– 10 eggs
– 10 tablespoons of sugar
– 10 tablespoons of flour
– 100 g ground nuts
– 1 tablespoon oil
– 16 g Finesse vanilla (or vanilla bean)
– 10 g baking powder
Cream
– 200 g butter
– 100 g ground walnuts
– 200 g milk cream 
– 150 g white vanilla frosting (or 150 g white chocolate)

Pentru inceput am facut blatul. Am separat albusurile si le-am batut spuma impreuna cu zaharul dupa care am adaugat vanilia.

Apoi am pus nuca macinata si galbenusurile de oua amestecate cu uleiul si am mixat. Tot acum se adauga si praful de copt.
Then I put ground nuts and egg yolks mixed with oil and I mixed them well. Baking powder is also added now.
In final punem faina si omogenizam. Compozitia se pune intr-o tava in care tapetata cu hartie de copt si se baga in cuptorul preincalzit. Blatul se coace la foc mediu. Veti sti cand este copt; fie va uitati la culoarea blatului (trebuie sa fie auriu) fie incercati cu o scobitoare.
Finally put the flour and blend. Composition will be put into a tray with parchment paper in it and put in preheated oven. Cake will be baked at medium heat. You will know when it is baked; the color should be goldish or try with a toothpick.

Cat timp se raceste blatul noi preparam crema. Se mixeaza untul moale cu nuca si crema de lapte. Se obtine o crema nici prea moale, nici prea tare.
While the cake cools down we’ll prepare the cream. We’ll mix soft butter with nuts and milk cream. You’ll get a cream not too soft nor too hard.
Crema se pune intre cele doua bucati de blat. Prajitura se va pune pe o tava si cu totul intr-o punga de plastic dupa care se baga in frigider. Ideal este sa fie decorata si servita a doua zi.
The cream is put between the two pieces of spongecake. The whole cake will be placed on a tray and put in a plastic bag then in the refrigerator. Ideal is to be decorated and served the next day.
Eu am folosit pentru decorare ciocolata alba cu vanilie topita si bombonele roz. Voi alegeti ceea ce va place mai mult. Prajitura poate fi glazurata si cu ciocolata neagra daca va place mai mult.
I used vanilla melted white chocolate and I decorated with pink candies. You choose what you like best. Cake can be glazed with dark chocolate if you like.
Atentie cum taiati bucatelele de prajitura deoarece glazura se sparge usor. Se observa din fotografii ca si eu am avut unele probleme 🙁
Pay attention how you cut pieces of cake because frosting breaks easily. It can be easily seen in photos that I had some problems 🙁

Sa aveti o saptamana usoara! 🙂
Have a good week! 🙂