Nut cake with Ole creams and whipped cream – my recipe for birthdays
For birthdays or when I want a quick cake, I turn to this combination of walnut base and three instant creams. I've made this recipe many times, especially when I need something uncomplicated. The base is simple, baked in a 23 cm pan, and can be prepared a day in advance so I have time to slice it nicely. The creams yield more than you need for a small cake; I use the leftovers for éclairs or quick pastries.
Quick info
Total time: about 2.5 hours (including cooling and assembly)
Preparation time: 30-40 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices
Difficulty: easy to medium, no advanced techniques required
Recipe for birthdays, name days, or when you want a quicker homemade cake
Ingredients
Base:
5 eggs
5 tablespoons sugar
3 tablespoons flour
5 tablespoons ground walnuts
Syrup:
250 ml water
2-3 tablespoons sugar
1 vial rum essence
Creams:
Cream 1:
1 packet Ole strawberry cream
200 ml heavy cream (30-35% fat)
200 ml cold milk
3 tablespoons powdered sugar
Cream 2:
1 packet Ole vanilla cream
200 ml heavy cream
200 ml cold milk
3 tablespoons powdered sugar
Cream 3:
1 packet Ole chocolate cream
200 ml heavy cream
200 ml cold milk
3 tablespoons powdered sugar
Decoration:
whipped cream
sugar paste (optional)
Preparation method
1. Preparing the base
Separate the eggs, then beat the egg whites until stiff. Add the sugar and mix until a firm meringue forms. Gradually add the yolks, mixing gently with a spatula. Then add the flour and ground walnuts, mixing just enough to combine. Pour the mixture into a 23 cm diameter cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes, until a toothpick comes out clean. After baking, let it cool completely. It's easiest to make the base a day in advance to slice it better. Once cooled, slice it into 4 equal discs.
2. The syrup
Boil the water with the sugar. When it boils, turn off the heat and add the rum essence. Let it cool to room temperature.
3. The creams
Prepare all the creams in the same way, just with different packets. For each cream: put the cream powder in a bowl, add the powdered sugar and liquid cream, and mix with a whisk to avoid lumps. Pour in the cold milk and mix with a mixer on high speed for a few minutes until it thickens and reaches the right consistency for spreading.
4. Assembly
Place the first disc of the base on a serving platter and soak it well with syrup. Spread the strawberry cream evenly. Place the second base, soak it, and add the chocolate cream. Next is the third base, another layer of syrup, and then the vanilla cream. Finally, place the last base on top, soak it, and cover it with the remaining chocolate cream (usually, this is the cream I choose for decoration on top, but it's not mandatory). Put the cake in the fridge to allow the creams to set for at least 2-3 hours. Finally, decorate with whipped cream or, if available, with sugar paste, depending on the occasion or preference.
Why I make this recipe often
It's one of the simplest cake options when I have many other preparations or want something reliable and quick. The walnut base is tastier than a plain one, and the instant creams are convenient, especially when I don't feel like messing with raw eggs or steaming custards. It stays moist even after a few days in the fridge.
Tips and variations
Tips
The base turns out better if you cut it after it has completely cooled, possibly the next day.
Do not let it soak too much with syrup; otherwise, it becomes soft and hard to cut.
If you want perfect layers of cream, weigh them before dividing.
Substitutions
If you don't have Ole creams, you can use other instant creams, but the taste and consistency may vary.
The heavy cream can be replaced with plant-based cream, but the texture and taste will not be the same.
You can use another essence in the syrup, such as vanilla or almond.
Variations
You can reverse the order of the creams if you prefer a different taste in each layer.
If you don't have sugar paste, decorating only with whipped cream is sufficient.
You can also make it with just two creams if you don't want to use all the packets.
Serving ideas
The cake can be sliced and served directly chilled. For festive serving, you can sprinkle a little ground walnut on top or decorate with fresh fruits.
Frequently asked questions
How long should the cake stay in the fridge before cutting it?
Ideally, at least 2-3 hours after assembly to allow the creams to set. Overnight is best.
Can it be frozen?
I do not recommend freezing; the instant creams do not have the same consistency after thawing, and the walnut base can become too soggy.
If I don’t have a 23 cm pan, can I use another?
Yes, it can also be made in a slightly larger pan, but the base will be thinner. For pans larger than 25-26 cm, double the recipe for the base or accept that you will have thinner layers.
Can I reduce the sugar?
It is not recommended for the base, as it can change the texture. For the creams, you can use one tablespoon less, but it does not significantly reduce the sweetness, being instant creams.
How much cream is left?
Usually, there are 2-3 tablespoons left from each cream at the end. It can be used for other quick desserts or even for filling éclairs.
Nutritional values (estimates)
One slice (out of 12) has approximately:
Calories: 320-340 kcal
Protein: 5-6 g
Fat: 18-20 g (mainly from walnuts, heavy cream, and creams)
Carbohydrates: 35-38 g
The data is estimated and may vary depending on the type of heavy cream, cream used, and how much syrup gets into the base.
Storage and reheating
The cake stores well in the fridge, covered, for up to 4 days. I do not recommend reheating. The layers remain moist, and the flavors combine better after 24 hours. If the base is too soaked, it may start to become too soft after 3 days. Freezing is not recommended.
For birthdays or when I want a quick cake, I turn to this combination of walnut base and three instant creams. I've made this recipe many times, especially when I need something uncomplicated. The base is simple, baked in a 23 cm pan, and can be prepared a day in advance so I have time to slice it nicely. The creams yield more than you need for a small cake; I use the leftovers for éclairs or quick pastries.
Quick info
Total time: about 2.5 hours (including cooling and assembly)
Preparation time: 30-40 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices
Difficulty: easy to medium, no advanced techniques required
Recipe for birthdays, name days, or when you want a quicker homemade cake
Ingredients
Base:
5 eggs
5 tablespoons sugar
3 tablespoons flour
5 tablespoons ground walnuts
Syrup:
250 ml water
2-3 tablespoons sugar
1 vial rum essence
Creams:
Cream 1:
1 packet Ole strawberry cream
200 ml heavy cream (30-35% fat)
200 ml cold milk
3 tablespoons powdered sugar
Cream 2:
1 packet Ole vanilla cream
200 ml heavy cream
200 ml cold milk
3 tablespoons powdered sugar
Cream 3:
1 packet Ole chocolate cream
200 ml heavy cream
200 ml cold milk
3 tablespoons powdered sugar
Decoration:
whipped cream
sugar paste (optional)
Preparation method
1. Preparing the base
Separate the eggs, then beat the egg whites until stiff. Add the sugar and mix until a firm meringue forms. Gradually add the yolks, mixing gently with a spatula. Then add the flour and ground walnuts, mixing just enough to combine. Pour the mixture into a 23 cm diameter cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes, until a toothpick comes out clean. After baking, let it cool completely. It's easiest to make the base a day in advance to slice it better. Once cooled, slice it into 4 equal discs.
2. The syrup
Boil the water with the sugar. When it boils, turn off the heat and add the rum essence. Let it cool to room temperature.
3. The creams
Prepare all the creams in the same way, just with different packets. For each cream: put the cream powder in a bowl, add the powdered sugar and liquid cream, and mix with a whisk to avoid lumps. Pour in the cold milk and mix with a mixer on high speed for a few minutes until it thickens and reaches the right consistency for spreading.
4. Assembly
Place the first disc of the base on a serving platter and soak it well with syrup. Spread the strawberry cream evenly. Place the second base, soak it, and add the chocolate cream. Next is the third base, another layer of syrup, and then the vanilla cream. Finally, place the last base on top, soak it, and cover it with the remaining chocolate cream (usually, this is the cream I choose for decoration on top, but it's not mandatory). Put the cake in the fridge to allow the creams to set for at least 2-3 hours. Finally, decorate with whipped cream or, if available, with sugar paste, depending on the occasion or preference.
Why I make this recipe often
It's one of the simplest cake options when I have many other preparations or want something reliable and quick. The walnut base is tastier than a plain one, and the instant creams are convenient, especially when I don't feel like messing with raw eggs or steaming custards. It stays moist even after a few days in the fridge.
Tips and variations
Tips
The base turns out better if you cut it after it has completely cooled, possibly the next day.
Do not let it soak too much with syrup; otherwise, it becomes soft and hard to cut.
If you want perfect layers of cream, weigh them before dividing.
Substitutions
If you don't have Ole creams, you can use other instant creams, but the taste and consistency may vary.
The heavy cream can be replaced with plant-based cream, but the texture and taste will not be the same.
You can use another essence in the syrup, such as vanilla or almond.
Variations
You can reverse the order of the creams if you prefer a different taste in each layer.
If you don't have sugar paste, decorating only with whipped cream is sufficient.
You can also make it with just two creams if you don't want to use all the packets.
Serving ideas
The cake can be sliced and served directly chilled. For festive serving, you can sprinkle a little ground walnut on top or decorate with fresh fruits.
Frequently asked questions
How long should the cake stay in the fridge before cutting it?
Ideally, at least 2-3 hours after assembly to allow the creams to set. Overnight is best.
Can it be frozen?
I do not recommend freezing; the instant creams do not have the same consistency after thawing, and the walnut base can become too soggy.
If I don’t have a 23 cm pan, can I use another?
Yes, it can also be made in a slightly larger pan, but the base will be thinner. For pans larger than 25-26 cm, double the recipe for the base or accept that you will have thinner layers.
Can I reduce the sugar?
It is not recommended for the base, as it can change the texture. For the creams, you can use one tablespoon less, but it does not significantly reduce the sweetness, being instant creams.
How much cream is left?
Usually, there are 2-3 tablespoons left from each cream at the end. It can be used for other quick desserts or even for filling éclairs.
Nutritional values (estimates)
One slice (out of 12) has approximately:
Calories: 320-340 kcal
Protein: 5-6 g
Fat: 18-20 g (mainly from walnuts, heavy cream, and creams)
Carbohydrates: 35-38 g
The data is estimated and may vary depending on the type of heavy cream, cream used, and how much syrup gets into the base.
Storage and reheating
The cake stores well in the fridge, covered, for up to 4 days. I do not recommend reheating. The layers remain moist, and the flavors combine better after 24 hours. If the base is too soaked, it may start to become too soft after 3 days. Freezing is not recommended.