Emona cubes

A cube of pastry on a white plate next to a cup of coffee. The pastry consists of sponge cake and cream, decorated with a walnut kernel and a mint leaf. In the background, out of focus, are restaurant chairs.

© BIC Ljubljana KRUHarije ‎‎& CUKRnije

  • Čas:

    24:00 h

  • Number of portions:

    8

  • Author:

INGREDIENTS

Ingredients for the nut dough:

  • 500 g ground walnuts
  • 500 g granulated sugar
  • 100 g egg whites (approximately 3)
  • 15 g flour

Ingredients for the vanilla cream:

  • 175 g sugar
  • 125 g vanilla pudding powder
  • 750 ml milk
  • 125 g eggs (approximately 2.5)
  • 15 ml rum
  • 25 g roasted and chopped walnuts
  • 300 g buttercream

Ingredients for the buttercream:

  • 200 g sugar
  • 500 g butter
  • 50 g rum

Ingredients for the glaze:

  • 300 g eating chocolate
  • 150 g vegetable fat

PREPARATION METHOD

Mix ground walnuts, sugar, and egg whites, then add flour and knead into dough. Do not knead for too long. Divide the dough into three equal parts and roll them out to the size of a baking tray (18 x 28 cm). Line the baking tray with parchment paper. Place each layer separately on the baking tray and prick the dough with a fork. Bake it at 180°C for 15 minutes.

For the vanilla cream, heat the milk. When lukewarm, set aside some milk for preparing the cream, and bring the rest to a boil. In a bowl, mix sugar, pudding powder, eggs, and a little lukewarm milk until smooth, then pour it into the boiling milk. Cook for 2 minutes. Once the pudding cools down, beat it until fluffy, then add walnuts, rum, and buttercream.

Prepare the buttercream by placing sugar in a saucepan and adding enough water to cover it. Heat it to 109°C. Cut the butter into pieces and pour 1/3 of the cooked sugar over it. Beat the mixture until fluffy. Sprinkle the remaining sugar with cold water to prevent crystallization and let it cool completely. Gradually pour the cooled sugar into the whipped mixture and mix well.

Place the first layer of baked dough on the bottom of the baking tray and spread half of the cream over it. Place the second layer of baked dough on top and fill it with the remaining cream, then place the last layer of dough on top. Place the tray in the refrigerator overnight to soften the slice.

The next day, for the glaze, melt the vegetable fat, being careful not to overheat it. Add broken chocolate, mix, and heat the mixture to 45°C, then cool it to 25°C and reheat it to 32°C. Then pour it over the slice.

Once the glaze solidifies, cut the slice into cubes.

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This recipe is published in the book "BIC Ljubljana KRUHarije & CUKRnije" by Cankarjeva založba.