Nut cake

Nut cake got its original name not only because of the distinctive composition, but also the appearance of the confectionery. Although at the mention of the name of the cake nut, most residents of our latitudes will immediately pop up before their eyes their favorite treat from childhood in the form of nuts with condensed milk, these are still two different confectionery products, which also belong to two separate types of sweets.

A nut cake is a confection that differs from a squash nut cookie in both its cooking method and appearance. As a rule, cakes are made from sweet pastry with filling. Confectionery cream is considered the most popular filling for cakes, or fillers such as chocolate, caramel, marzipan, praline and others that have already become classics.

Nut cake can be safely attributed to the subspecies of famous eclairs. However, from classic eclairs, the cake nut is distinguished by a more miniature size, as well as a rounded, rather than elongated, shape of the confectionery. The original name of cakes such as eclairs was borrowed from French, in the literal translation from which the word éclair means "lightning. "

It is worth noting that pasty eclairs have long occupied a worthy place in the global confectionery tradition. In the first cakes, eclairs were born in the 19th century. French pastry chef Marie-Antoine Karem made classic eclairs from custard dough and custard. Subsequently, eclairs gained unprecedented popularity around the world and perhaps in the 19th century there was not a single confectionery product that could be compared to eclairs.

Over time, confectioners changed the classic recipe for the preparation of eclairs, it was then that a rich species variety of this type of confectionery appeared. Nut cakes can be considered one of the most beloved eclairs in our latitudes, which are made from custard dough with nut cream and nut sprinkles as a pastry.

Nut cakes can be purchased in most domestic confectionery stores, but the highest quality mass-produced product cannot compare in taste with the home version of the confectionery product. To make a cake nut, you need to make a classic custard dough. Then, using a confectionery syringe or a conventional plastic dough bag, small rounded eclairs are formed, which are baked in a preheated oven at a temperature in the 180S.

Nut cake cream is made from egg whites, powdered sugar, as well as ground nuts, condensed milk, butter and water. Sometimes cognac or rum is added to the cake cream. The cream is placed in ready-made eclair bases, and then the cake is covered with sugar fudge and finely chopped nuts. Interestingly, the cake nut can be served as a stand-alone sweetness or formed from a large amount of confectionery cake.