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Walnut cake with chocolate cream

It's October and I look out of my kitchen window at a wonderfully large walnut tree under which people eagerly collect things every morning. So it just had to be a walnut recipe!


Ingredients

Ingredients for the soil

3 egg whites
1 egg
200 g brown sugar
60 g potato flour
100 g ground walnuts
50 g chopped walnuts

Ingredients for the chocolate cream

50 g brown sugar
500 g whipping cream
3 egg yolks
200 g dark chocolate

100 g blueberries

Ingredients for the chocolate icing

100 ml whipping cream
100 g dark chocolate
120 g milk chocolate


Preparation

For the cake base , first preheat the oven to 350 °F (180 °C) upper/lower heat.

Beat the egg whites with half the sugar until stiff.

Separately, in a large bowl, mix the egg with the other half of the sugar.

Carefully fold the potato flour with the beaten egg whites into the sugar-egg mixture.

Finally, add the ground and chopped walnuts to the dough and mix gently.

Then put the finished dough into a springform pan (approx. 22 cm) lined with baking paper...

...and let it bake at 350 °F (180 °C) upper and lower heat for approx. 20 - 25 minutes until the dough is well cooked.

Then let it cool thoroughly and then cut it in half.

For the chocolate cream , put the sugar in a large pan and slowly melt it over low heat. Then pour in about 100 ml of cream and mix carefully. Add the egg yolks to the pan and stir gently with a fork, then remove the pan from the heat.

Chop the chocolate and add it to the mixture, stir gently until the chocolate is well dissolved and then let it cool to room temperature.

Whip the remaining cream until stiff and carefully mix with the chocolate mixture.

Now place the bottom cake base back in the springform pan, top with the blueberries and put the chocolate cream on top.

Then place the second layer on top and put the cake in the freezer for about 1 to 2 hours so that the cream becomes firm enough.

Then for the chocolate icing, heat the cream in a small saucepan and bring to the boil.

Remove the pot from the heat, add the chopped chocolate and let stand for about 1 minute. Then stir in carefully until the chocolate has completely dissolved.

Then take the cooled cake out of the springform pan, pour the glaze over the cake, spread it...

...and decorate to taste (e.g. with walnuts).

Then put the cake back in the fridge and serve well chilled (but not frozen!).

[Translated from here.]