Walnut Cake with Egg Liqueur

Name: Walnut Cake with Egg Liqueur
Yield: 8
Ingredients: '4 separated eggs'; 2 tablespoons of dietetic sorbitol sugar; 4 tablespoons of wheat flour; 2 teaspoons of active dry yeast; 1/4 cup of chopped walnuts; Egg liqueur; 3 egg whites; 1 tablespoon of dietetic sorbital sugar; 1 cup of skimmed milk; 1 teaspoon of vanilla extract; 1/4 cup of brandy; Cream topping:; Dietetic whipped cream

1
'4 separated eggs'
2
2 tablespoons of dietetic sorbitol sugar
3
4 tablespoons of wheat flour
4
2 teaspoons of active dry yeast
5
1/4 cup of chopped walnuts
6
Egg liqueur
7
3 egg whites
8
1 tablespoon of dietetic sorbital sugar
9
1 cup of skimmed milk
10
1 teaspoon of vanilla extract
11
1/4 cup of brandy
12
Cream topping:
13
Dietetic whipped cream

Ingredients

1
'4 separated eggs'
2
2 tablespoons of dietetic sorbitol sugar
3
4 tablespoons of wheat flour
4
2 teaspoons of active dry yeast
5
1/4 cup of chopped walnuts
6
Egg liqueur
7
3 egg whites
8
1 tablespoon of dietetic sorbital sugar
9
1 cup of skimmed milk
10
1 teaspoon of vanilla extract
11
1/4 cup of brandy
12
Cream topping:
13
Dietetic whipped cream

Directions

1
Mix the egg whites with the dietetic sugar until a thick and fluffy consistency is achieved
2
Add the wheat flour, yeast, and chopped walnuts, mixing well
3
Add the beaten egg yolks and mix carefully
4
Pour into a medium-sized English cake pan greased and floured
5
Bake in a moderate preheated oven (170°C) for approximately 30 minutes
6
Let cool and then unmold
7
To make the egg liqueur: beat the egg whites with the dietetic sugar until a thick and fluffy consistency is achieved
8
Pour the hot milk and vanilla extract slowly over the egg mixture, beating continuously
9
Heat in a bain-marie, stirring until thickened
10
Remove from heat and add the brandy
11
Chill in the refrigerator
12
Serve cake slices with the egg liqueur and dietetic whipped cream
13
Yields 8 portions per serving, each with approximately 196 calories.