Walnut Cake / Bolo de Noz

Walnut Cake
Bolo de Noz

Ingredients for the cake:
Ingredientes para o Bolo:

7 eggs
7 ovos

125 gr of white sugar
125 gr de Açúcar branco

125 gr of brown sugar
125 gr de Açúcar amarelo

250 gr Walnuts
250 gr de Nozes

Ingredients for sweet egg cream:
Ingredientes para os Ovos Moles:

250 gr of white sugar
250 gr de açucar

1,5 dl of water
1,5 dl de água

1 cinnamon stick
1 pau de canela

2-3 tablespoons of Port wine
2 a 3 colheres de sopa de Vinho do Porto

Method:
Preparação:

Separate the egg whites from the yolks. Reserve the yolks for sweet egg cream.
Separar as claras das gemas. Reservar as gemas para os ovos moles.

Beat the egg whites with the white sugar, add the brown sugar and the 200 gr of finely grounded walnuts.

Bater as claras em castelo juntar o açúcar branco, o açúcar amarelo e por fim as 200 gr de nozes finamente moídas.

Pour the dough in a greased mold previously greased with butter and sprinkled with flour. Place in the preheated oven at 180 ° C for 30 to 40 minutes.
Deitar a massa numa forma previamente untada com manteiga e polvilhada com farinha. Levar ao forno pré-aquecido a 180ºC durante 30 a 40 minutos.

Method for sweet egg cream:

Preparação dos ovos moles:

Place the sugar in a non-stick pan, add the water and the cinnamon stick. Bring to boil until the pearl point obtained. Once obtained remove from heat. 
Mix the 7 egg yolks and add 1-2 tablespoons of pearl point sugar stiring constantly so the egg do not cook once in the next step. Pour the yolks previously mixed with the 2 tablespoons of the pearl point sugar in the pan and stir well. Place the pan once again in the heat and bring gently to boil once again. Remove from heat and add the port wine, mix well and bring to boil one more time, leaving to simmer for a few minutes. Remove from heat and let cool slightly. Cover the cake with this sweet egg cream.

Coloque o açúcar num tacho anti-aderente, adicione a água e o pau de canela. Leve ao lume até obter ponto de pérola. Retire do lume. Bata as 7 gemas dos ovos e adicione 1 a 2 colheres do açúcar em pérola mexendo sempre, verta as gemas diluídas nas 2 colheres de açúcar no tacho e mexa bem. Leve o tacho novamente ao lume e deixe começar a ferver. Retire do lume e adicione o Vinho do Porto, leve novamente ao lume e deixe levantar fervura. Retire do lume e deixe arrefecer um pouco. Cubra o Bolo com os ovos moles.

Tricks:

Garnish the cake with 50 g of Whole walnuts and covered with the sweet egg cream. 

Serve with a glass of port.

Tricks:
Coloque 50 gr de Nozes inteiras por cima do Bolo coberto com os ovos moles. 

Sirva com um cálice de Porto.