The Pine nut cake is a traditional dessert that became very popular in the last quarter of the last century, especially in the confectioneries known as 'La Casa de las Tartas'. This establishment was famous for making this delicious cake, which became a classic for celebrating birthdays and important events. In fact, my parents used to buy it for our most special family celebrations.
Ingredients (for 8-10 people):
- For the cake:
- 6 eggs
- 240 g sugar
- 240 g pastry flour
- 1 teaspoon vanilla essence
- 1 pinch of salt
- Syrup to make it drunk
- For the butter cream:
- 250 g butter at room temperature
- 200 g icing sugar
- 50 ml milk
- 1 teaspoon vanilla essence
- For coverage:
- 150 g pine nuts
- Cherries in syrup (optional, for decoration)
Elaboration:
- Prepare the sponge cake:
- Preheat the oven to 180°C.
- Separate the egg whites from the yolks.
- Beat the egg yolks with the sugar until creamy and whitish. Add the vanilla essence and mix well.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold the whipped egg whites into the egg yolk mixture, folding in the egg whites to keep them fluffy.
- Sieve the flour over the mixture and mix gently until a homogeneous dough is obtained.
- Pour the batter into a greased and floured 22 cm springform pan.
- Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Leave the cake to cool on a wire rack.
- Prepare the butter cream:
- Beat the butter at room temperature until creamy.
- Add the sieved icing sugar little by little, alternating with the milk, and continue beating until you obtain a smooth and homogeneous cream.
- Stir in the vanilla essence and mix well.
- Assemble the cake:
- Once the sponge cake is completely cool, cut it horizontally into two equal layers and soak both in syrup.
- Place the first layer on the presentation plate and spread a generous amount of buttercream over it.
- Place the second layer of sponge cake on top and cover the entire surface and sides of the cake with the remaining buttercream.
- Prepare the pine nut topping:
- In a frying pan over medium heat, brown the pine nuts for 2-3 minutes until lightly toasted.
- Let them cool before placing them on top of the buttercream in the cake, spreading them evenly.
- Garnish and serve:
- If desired, decorate with cherries in syrup for a touch of colour.
- Refrigerate the cake for at least 1 hour before serving to firm up.
Additional advice:
- For a lighter version, you can use wholemeal flour instead of pastry flour.
- If you prefer a different flavour, substitute maple or agave syrup for the honey in the topping.
- For a special touch, add a few drops of almond liqueur to the butter cream.
Suggestions for presentation:
- Serve the cake with coffee or herbal tea to enhance its flavour.
- For a more professional finish, dust lightly with icing sugar before serving.
Preparation time:
- Preparation: 45 minutes
- Cooking time: 30 minutes
- Refrigeration: 1 hour
- Total time: 2 hours and 15 minutes
Nutritional information (per approximate portion):
- Calories: 450 kcal
- Protein: 7 g
- Fat: 28 g
- Carbohydrates: 45 g
- Sugars: 25 g
Dare to prepare this delicious pine nut cake and surprise your loved ones with its exquisite taste and texture. Don't forget to leave your star rating and share your experience! ☆☆☆☆☆
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