Cakes
Chocolate Walnut Tsar’s Bars: Nut Sponge, Baked Yolk Layer and Rich Chocolate Cream – Make Ahead
Walnut sponge, a baked egg yolk layer and chocolate-walnut buttercream, chilled until set.
Instructions
In a bowl, beat the butter or margarine with the granulated sugar until creamy.
Add the ground walnuts to the whipped butter and stir to combine.
In a separate bowl, beat the egg whites with the pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the butter-walnut mixture, using a mixer on low speed or a spatula.
Add the flour and baking powder and mix thoroughly with a spatula so no unmixed pockets are left on the bottom.
Line a deep 14×10-inch (35×25 cm) baking pan with parchment paper, spread in the batter and smooth the top.
Bake in an oven heated to 350°F (180°C) for 25 minutes. The base should still feel soft, but firm enough to support the yolk layer.
While the base bakes, beat the egg yolks with the powdered sugar for 3 to 4 minutes until light and foamy.
After 25 minutes, take the base out of the oven, spread the yolk foam evenly over it, lower the oven temperature to 300°F (150°C) and dry for another 20 minutes, until the surface feels firm to the touch.
Let the baked layer cool completely.
Make the cream: Melt the chocolate and let it cool. In another bowl, pour the hot milk over the ground walnuts, stir and let them cool.
Beat the butter or margarine with the powdered sugar, add the cooled scalded walnuts and the melted chocolate and beat everything to a smooth cream.
Spread all of the cream over the cooled yolk layer.
Sprinkle the top generously with ground walnuts and refrigerate the pan for at least 3 hours so the cream sets.
- Let every layer cool completely before adding the cream.
- Chill at least 3 hours before cutting.
- Keeps 4 to 5 days in the refrigerator.