Polumjeseci (Crescent Walnut Chocolate Cake) by @helena_pudic

50 min

8 servings

🥚

4

Egg whites

🧈

250 g

Butter

🍬

250 g

Sugar

🌾

70 g

Flour

🌰

250 g

Walnuts

🥚

4

Egg yolks

🍬

150 g

Powdered sugar

🍬

1 packet

Vanilla sugar

🥛

100 ml

Milk

🍫

100 g

Chocolate

  1. Whip
    • Egg whites

    Whip the egg whites into stiff peaks.

  2. Beat
    • Butter
    • Sugar

    Beat the room-temperature butter with the sugar.

  3. Add
    • Flour
    • Walnuts
    • Butter

    Add the sifted flour and ground walnuts to the butter mixture, folding the flour and walnuts in with a spatula, not the mixer.

  4. Fold
    • Egg whites

    Gently fold in the whipped egg whites until fully combined.

  5. Line

    Line a 30x20 cm baking tray with baking paper and bake at 180°C for about 20 minutes, until the edges turn golden brown.

  6. Bake
    • Egg yolks
    • Powdered sugar
    • Vanilla sugar

    While the sponge bakes, make the yellow cream by beating the egg yolks with the powdered sugar and vanilla sugar, then pour it over the hot sponge.

  7. Step

    Turn off the oven and leave the cake inside the switched-off oven for about 30 minutes so the cream dries.

  8. Add
    • Milk
    • Sugar
    • Butter

    For the chocolate cream, bring the milk and sugar to a boil, turn off the heat, then add the butter and chocolate, stirring until everything melts and combines.

  9. Add
    • Walnuts

    Add the walnuts to the chocolate cream and pour it over the dried yellow cream.

  10. Place
    • Walnuts

    Place the cake in the refrigerator overnight, then sprinkle with walnuts.

  11. Cut

    Cut into crescent shapes using a donut cutter, or a can if you don't have one.

Polumjeseci (Crescent Walnut Chocolate Cake) by @helena_pudic

50 min

8 servings

🥚

4

Egg whites

🧈

250 g

Butter

🍬

250 g

Sugar

🌾

70 g

Flour

🌰

250 g

Walnuts

🥚

4

Egg yolks

🍬

150 g

Powdered sugar

🍬

1 packet

Vanilla sugar

🥛

100 ml

Milk

🍫

100 g

Chocolate

Preparation Steps

  1. Step 1/11

    Whip the egg whites into stiff peaks.

    🥚Egg whites
    🥣Mixing bowl

  2. Step 2/11

    Beat the room-temperature butter with the sugar.

    🧈Butter
    🍬Sugar
    🥣Mixing bowl

  3. Step 3/11

    Add the sifted flour and ground walnuts to the butter mixture, folding the flour and walnuts in with a spatula, not the mixer.

    🌾Flour
    🌰Walnuts
    🧈Butter
    🍬Sugar
    🥄Spatula
    🥣Mixing bowl

  4. Step 4/11

    Gently fold in the whipped egg whites until fully combined.

    🥚Egg whites
    🥄Spatula
    🥣Mixing bowl

  5. Step 5/11

    Line a 30x20 cm baking tray with baking paper and bake at 180°C for about 20 minutes, until the edges turn golden brown.

    📜Baking paper

  6. Step 6/11

    While the sponge bakes, make the yellow cream by beating the egg yolks with the powdered sugar and vanilla sugar, then pour it over the hot sponge.

    🥚Egg yolks
    🍬Powdered sugar
    🍬Vanilla sugar
    🥣Mixing bowl

  7. Step 7/11

    Turn off the oven and leave the cake inside the switched-off oven for about 30 minutes so the cream dries.

  8. Step 8/11

    For the chocolate cream, bring the milk and sugar to a boil, turn off the heat, then add the butter and chocolate, stirring until everything melts and combines.

    🥛Milk
    🍬Sugar
    🧈Butter
    🍫Chocolate
    🍲Saucepan

  9. Step 9/11

    Add the walnuts to the chocolate cream and pour it over the dried yellow cream.

    🌰Walnuts
    🍲Saucepan

  10. Step 10/11

    Place the cake in the refrigerator overnight, then sprinkle with walnuts.

    🌰Walnuts

  11. Step 11/11

    Cut into crescent shapes using a donut cutter, or a can if you don't have one.

    Donut cutter

Composition

Ingredients

Types

Eggs, Dairy, Sweeteners, Grains, Nuts, Spices, Confectionery

Ingredients

Egg whites, Butter, Sugar, Flour, Walnuts, Egg yolks, Powdered sugar, Vanilla sugar, Milk, Chocolate

Notes

Egg whites (for the base), Butter (room temperature, for the base), Sugar (for the base), Flour (sifted, for the base), Walnuts (ground, or hazelnuts, for the base, for sprinkling on top, amount not given), Powdered sugar (for the cream), Vanilla sugar (for the cream), Milk (for the chocolate cream), Chocolate (for the chocolate cream)

Allergens

Eggs, Milk, Gluten, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low Sodium

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 27g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 90mg, Calcium: 40mg, Magnesium: 35mg, Potassium: 150mg, Iron: 1mg

Vitamins

Vitamin A: 120µg, Vitamin E: 2.5mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Spatula, Baking paper, Saucepan, Donut cutter

Appliances

Mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan

Geographic

Croatia, Slavonia

Various

Aspect

Texture

Moist, Creamy, Crumbly, Dense

Flavors

Nutty, Sweet, Chocolatey, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : overnight before serving, then up to 4-5 days (covered or in an airtight container,cut into crescent shapes just before serving or after chilling), freezing : up to 1-2 months (wrap tightly in plastic wrap and foil,thaw in the fridge before serving)