Cakes
Walnut Slice With Egg Yolk Glaze: Moist Ground-Walnut Squares for Christmas or Easter
A moist ground-walnut cake with a glossy egg yolk glaze, cut into 30 squares.
NutritionApproximate, per serving
Instructions
Whip the egg whites: Beat the egg whites with the pinch of salt to stiff, firm peaks. Set aside.
Cream the butter: In a large bowl, beat the softened butter with the 150 g powdered sugar until fluffy. Give it at least 5 minutes; it should be pale and airy.
Mix the dry ingredients: In a separate bowl, stir together the flour, baking powder and ground walnuts.
Make the batter: Alternately fold the dry mixture and the whipped egg whites into the butter mixture, gently by hand (or on the lowest speed). Work carefully so the batter stays light.
Bake: Spread the batter evenly on a 12×16-inch (30×40 cm) sheet pan lined with parchment paper. Bake in an oven preheated to 350°F (180°C) for about 20 to 25 minutes, until the edges pull away from the pan and a toothpick comes out dry.
Make the glaze while it bakes: Stir the egg yolks with the sifted powdered sugar and the vanilla until you have a thick, glossy, smooth glaze. Stir patiently and do not whip it into foam, because you do not want bubbles.
Glaze the hot cake: Immediately after taking the cake out of the oven, pour the glaze over the piping-hot cake and quickly spread it over the whole surface with an offset spatula. The heat of the cake sets the glaze.
Dry and cut: Let the cake cool at room temperature until the glaze is completely dry and no longer sticky to the touch. Only then cut it into squares.
- Pour the glaze over the piping-hot cake and spread it quickly.
- Cut with a thin, sharp knife dipped in hot water and wiped dry.
- Best the next day; keeps up to a week in a cool tin. For extra safety, use pasteurized egg yolks in the glaze.