Home Recipes Delicious dessert with tasty cream and walnuts

Delicious dessert with tasty cream and walnuts

Today we have prepared a recipe for a delicious dessert with a tasty cream and walnuts. It tastes really delicious and we can’t wait to make it again. Prepare this delicacy and you will see that you and the whole family will enjoy it!

lahodné “kyjevskÉ krÉmy” s vynikajícími oříšky a nezapomenutelnou chutí: láska na první kousnutí!

A delicious dessert with tasty cream and walnuts:

What we will need:

For the dough:

  • 300 g plain flour
  • butter – 180 g
  • sugar – 100 g
  • baking powder – 9 g
  • egg yolks – 3 pcs

For the cream:

  • milk/full fat – 300 ml
  • butter – 120 g
  • sugar – 100 g
  • starch – 30 g
  • egg yolk – 1 pk
  • vanilla essence – 1 teaspoon


  • walnuts – 150 g
  • sugar – 80 g
  • egg whites – 4 pcs

How we will proceed:

1. Put the starch, icing sugar and one egg yolk in a saucepan. Whisking constantly, add 100 ml of milk and put the pot on the stove. Heat the mixture over low heat, stirring constantly, and add the remaining milk. Stir until smooth and once the mixture starts to boil, continue stirring for another 2 to 3 minutes until it thickens.

2. Remove from the heat, add the vanilla essence, stir and cover the surface of the cream with cling film so that it is directly on the surface (this will prevent scabs forming). Uncover the cooled cream, add the softened butter and beat both until smooth.

3. For the pastry, mix the plain flour with the caster sugar and baking powder and add the egg yolks and softened butter. Make a homogeneous and soft dough, wrap it in cling film and put it in the fridge for 15 minutes. Coarsely chop the nut kernels. Whip the egg whites into a stiff snow and add 80 g of sugar. The foam will be white, stiff and glossy.

4. Divide the dough into three equal parts, return two of them to the fridge and roll out the third on floured baking paper into a 20 x 30 cm rectangle. Align the edges and transfer the dough to the baking tray, spread a third of the egg white mousse on top and sprinkle with a third of the chopped nuts.

5. Place the dough in an oven preheated to 175 °C and bake for 15 minutes.

6. Do the same with the remaining two parts of the dough, the egg white mixture and the nuts.

7. Assemble the dessert by piling the pastry on a tray and alternating layers of cream on top.

8. The last layer should be a sheet of pastry with nuts on top. Refrigerate the dessert for 4 to 5 hours.