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Gateau Russe Aux Noix















Trans-fat Free, Good source of fiber


6 each egg whites
100 grams sugar
120 grams almond powder
120 grams powdered sugar
50 grams all-purpose flour
1 x vanilla extract
as needed
Butter cream
180 grams sugar
80 grams water
6 each egg yolks
360 grams butter
1 x coffee extract
as needed
50 grams sugar
100 grams water
20 grams rum
50 grams walnuts
8 each walnuts
150 grams water
150 grams sugar
1 x lemon juice
of one lemon
1 x marzipan


Mix almond powder, icing sugar, and flour together.

Beat whites to froth, add sugar, beat to firm peak.

Incorperate powder into whites.

Add vanilla now if using extract, if using powdered, add with almond powder.

Pour into chemisier'd round pan, 8 inches or so, and bake at 375 to 390 until it's done.

Boil sugar and water together.

While it's boiling, beat the yolks over a double boiler untill they are light and fluffy.

When the syrup reaches soft ball, pour into yolks and continue beating untill it is cool or it reaches ribbon stage (creme will form a ribbon that will stay on the surface for a while before sinking).

Beat the butter until it's the same consistancy as the creme.

Mix the two together and add the coffee extract.

Boil the sugar and water for syrup, add rum.

Boil the sugar and water for caramell, take it to the point where it just starts to change color.

Remove, dunk the nuts in and let cool.

You will have to crush the chopped walnuts, as they will now be a big sticky mess.

Cut the cake in half, spread with syrup, add a layer of butter cream, sprinkle with chopped nuts, spread the top part with syrup, place on top of cake, and cover with butter cream.

Decorate with butter cream rosettes and walnut halves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1410g (49.7 oz)
Amount per Serving
Calories 544053% of calories from fat
 % Daily Value *
Total Fat 322g 496%
Saturated Fat 187g 934%
Trans Fat 0g
Cholesterol 774mg 258%
Sodium 2090mg 87%
Total Carbohydrate 214g 214%
Dietary Fiber 5g 19%
Sugars g
Protein 41g
Vitamin A 180% Vitamin C 1%
Calcium 14% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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