Sponge cake with nuts

Gentle sponge cake is a classic of sweets. How about adding some nuts? This is a recipe of sponge cake with nut crispy layer. It is perfect for holidays and home tea-time.


Ingredients (for 25 cm baking form)

For the sponge cake layers:

6 eggs

200 g sugar

50 g starch

150 g flour

For the nut layer:

2 egg whites

100g sugar

250 g of any nuts

For the cream:

150g butter

50g powdered sugar

250 g butterscotch


Switch the oven at 175-180 °.

Preheat the oven at 175-180°. Prepare baking forms – line them with baking parchment or grease with margarine/butter and sprinkle with flour. Then prepare the dough for layers.

Separate the whites from the yolks. Beat up white of 4 eggs with help of mixer until fluffy foam, gradually adding sugar. Continuing to mix, add egg yolks one by one. Then slowly pour the flour mixed with starch and shovel gently.

If you can cut accurately the sponge cake into two layers, then pour all the dough into one form. If not, then divide the dough into 2 layers.

Bake 1 cake about 30-40 minutes or 2 cakes for 10-15 minutes per each.

While the cake is baking, make a nut crunchy layer. Beaut up whites of 2 eggs until fluffy foam and gradually add sugar. When the egg whites are ready, pour chopped nuts to them. Preferably before cooking, fry nuts a little bit to make them crispier.

Bake the nut cake for 10-15 minutes at 175-180 °. Then reduce the temperature to 100-125 ° and hold cake at that temperature for about 10-15 minutes.

Give cake cool down thoroughly. Meanwhile make the cream.

With a mixer, beat up for 10 min butter with powdered sugar. When the butter becomes lighter, add butterscotch to it and mix well. Our cream is ready.

Make the cake in this order: sponge cake layer, layer of cream, nut crunchy layer, layer of cream, sponge cake layer, layer of cream.

Chill the cake in the refrigerator for a few hours, preferably for night.

Decorate cake on your own taste, for example with grated chocolate or crushed nuts.



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