Treats made with nut flour or whole kernels have earned well-deserved popularity thanks to their distinctive flavor. Of course, pretty cream cakes and pastries are as delicious as they are high in calories, but it's almost impossible to deny yourself the pleasure of making and tasting a delicate dessert.
The five most commonly used ingredients in these recipes:
Recipes for nut cakes are very diverse. The kernels, whole or crushed, go into a cream layer or straight into the cake layers, are used for decoration, and are also ground up, mixed with flour or used to replace it entirely. They pair well with condensed-milk-based fillings, butter custards and meringue layers. The legendary "Kyiv cake," the "Anthill" adored by generations, the "Grillage" loved by kids and grown-ups alike, the tenderly inspiring "Raffaello," marzipan, almond-coconut, "Snickers," "Mishka," "Ministerial" — nuts play no small part in shaping the flavor and presentation of all these cakes.