I usually make this cake when I need something substantial for holidays or when a lot of people come over. At our home, it has always been reserved for New Year's Eve because it is relatively simple to make and keeps well in the fridge for a few days. It combines a dense walnut and cocoa base with a crunchy glaze made from whipped egg yolks and sugar. It doesn't require much technique, just follow the order and baking times.
Quick Info
Total time: about 40-50 minutes (not including cooling)
Preparation time: 15-20 minutes
Baking time: 2 x 15 minutes (30 minutes total)
Servings: 25-35 pieces, depending on how you cut it
Difficulty: medium
Recipe type: holiday cake or special occasion
Ingredients
6 eggs
100 g flour
400 g sugar
400 g ground walnuts
250 g margarine or butter
50 g cocoa
1 essence of rum
1 essence of vanilla
1 essence of lemon
1 essence of orange
Preparation method
1. Take the margarine or butter out of the fridge 30 minutes before. It should be soft, not melted.
2. Mix the soft margarine with 100 g sugar using a mixer. Beat until creamy and light in color.
3. Incorporate the ground walnuts, cocoa, and essences (rum, vanilla, lemon, orange). Mix until you get a smooth paste.
4. Sift the flour and gradually add it to the mixture. Keep mixing. The result should be a thick cream, not too runny.
5. Separate the eggs. Set the yolks aside for the top layer.
6. Whip the egg whites until stiff, then gradually add 100 g sugar. Mix until they hold their shape. Fold the egg white foam into the walnut cream using a spatula, with slow movements to avoid deflating the mixture.
7. Prepare the baking tray (ideally a large oven tray). Grease it with a little margarine or butter and sprinkle flour.
8. Pour the resulting mixture and level it with a spatula.
9. Place the tray in the preheated oven at 180°C, on the middle rack. Bake for 15 minutes. The base should be almost baked but not dry.
10. While it's in the oven, beat the reserved yolks with 200 g sugar. Use a mixer and insist until it whitens and doubles in volume. You should get a thick cream without visible sugar granules.
11. After 15 minutes of baking, remove the tray and quickly spread this cream over the hot base.
12. Put the tray back in the oven for another 15 minutes at 180°C. The yolk layer should form a slightly golden crust and not be liquid anymore.
13. Let the cake cool completely before cutting it. It is easiest to cut into diamonds, as it is dense and rich.
Why I make this recipe often
It’s one of those cakes that I can make in advance and it keeps well for a few days, which is very helpful if I have to prepare several desserts. It’s filling, fairly quick, and doesn’t require hard-to-find ingredients. It combines the texture of a moist base with a crunchy glaze, which everyone enjoys at larger gatherings.
Tips and variations
Tips
- Use a large tray, not a small one, otherwise it will be too thick and won’t bake in the middle.
- Don’t bake the base too long during the first round, or it won’t bond with the yolk cream.
- The yolk cream should be spread evenly as soon as you take the tray out, to avoid the base sinking.
Substitutions
- You can use butter instead of margarine without any problems.
- If you don’t have all the essences, just use vanilla and rum; the base flavor will still be good.
- For a version with less sugar, you can reduce 50-100 g from the total, but the yolk glaze won’t be as crunchy.
Variations
- You can add fresh lemon or orange zest for a more intense flavor.
- If you don’t want too much cocoa, you can reduce it to 30 g, resulting in a lighter color.
- The cake can be dusted with powdered sugar after cooling, but it’s not mandatory.
Serving ideas
- It cuts best into diamonds, but small cubes work for holiday platters.
- It pairs well with coffee or black tea, as it is quite sweet.
- You can bring it to a festive meal alongside other walnut or layered cakes.
Frequently asked questions
1. Can I use only butter instead of margarine?
Yes, butter works perfectly. It has a nicer taste. Make sure it is well softened before beating it with the sugar.
2. Can it be made without cocoa?
Yes, but the texture and color will change. Without cocoa, it will resemble more of a simple walnut cake.
3. What kind of walnuts do you use?
Romanian walnuts, finely or medium ground. Do not use roasted walnuts or those with a rancid taste, as they will affect the final flavor of the cake.
4. If I don’t have orange essence, is it necessary?
No. You can omit one or two essences if you don’t have them. Just make sure to keep the rum and vanilla.
5. Can the cake be frozen?
I do not recommend it. The yolk layer becomes rubbery after thawing.
Nutritional values
Estimate for one piece (cake cut into 30 pieces):
- calories: approximately 180-200 kcal
- protein: 3-4 g
- carbohydrates: 16-18 g
- fats: 11-13 g
Indicative values, may vary depending on cutting and types of ingredients used. It is a cake rich in walnuts, sugar, and fats.
Storage and reheating
Store the cake in a cool place, in a closed box, for up to 5-6 days. The top layer remains crunchy, and the base does not dry out quickly due to the walnuts and butter/margarine. It is not suitable for freezing. There’s no need to reheat it; it is served at room temperature. If you need to transport it, place paper between layers to prevent sticking.
That’s it. The recipe isn’t complicated, just follow the order and baking times.
Quick Info
Total time: about 40-50 minutes (not including cooling)
Preparation time: 15-20 minutes
Baking time: 2 x 15 minutes (30 minutes total)
Servings: 25-35 pieces, depending on how you cut it
Difficulty: medium
Recipe type: holiday cake or special occasion
Ingredients
6 eggs
100 g flour
400 g sugar
400 g ground walnuts
250 g margarine or butter
50 g cocoa
1 essence of rum
1 essence of vanilla
1 essence of lemon
1 essence of orange
Preparation method
1. Take the margarine or butter out of the fridge 30 minutes before. It should be soft, not melted.
2. Mix the soft margarine with 100 g sugar using a mixer. Beat until creamy and light in color.
3. Incorporate the ground walnuts, cocoa, and essences (rum, vanilla, lemon, orange). Mix until you get a smooth paste.
4. Sift the flour and gradually add it to the mixture. Keep mixing. The result should be a thick cream, not too runny.
5. Separate the eggs. Set the yolks aside for the top layer.
6. Whip the egg whites until stiff, then gradually add 100 g sugar. Mix until they hold their shape. Fold the egg white foam into the walnut cream using a spatula, with slow movements to avoid deflating the mixture.
7. Prepare the baking tray (ideally a large oven tray). Grease it with a little margarine or butter and sprinkle flour.
8. Pour the resulting mixture and level it with a spatula.
9. Place the tray in the preheated oven at 180°C, on the middle rack. Bake for 15 minutes. The base should be almost baked but not dry.
10. While it's in the oven, beat the reserved yolks with 200 g sugar. Use a mixer and insist until it whitens and doubles in volume. You should get a thick cream without visible sugar granules.
11. After 15 minutes of baking, remove the tray and quickly spread this cream over the hot base.
12. Put the tray back in the oven for another 15 minutes at 180°C. The yolk layer should form a slightly golden crust and not be liquid anymore.
13. Let the cake cool completely before cutting it. It is easiest to cut into diamonds, as it is dense and rich.
Why I make this recipe often
It’s one of those cakes that I can make in advance and it keeps well for a few days, which is very helpful if I have to prepare several desserts. It’s filling, fairly quick, and doesn’t require hard-to-find ingredients. It combines the texture of a moist base with a crunchy glaze, which everyone enjoys at larger gatherings.
Tips and variations
Tips
- Use a large tray, not a small one, otherwise it will be too thick and won’t bake in the middle.
- Don’t bake the base too long during the first round, or it won’t bond with the yolk cream.
- The yolk cream should be spread evenly as soon as you take the tray out, to avoid the base sinking.
Substitutions
- You can use butter instead of margarine without any problems.
- If you don’t have all the essences, just use vanilla and rum; the base flavor will still be good.
- For a version with less sugar, you can reduce 50-100 g from the total, but the yolk glaze won’t be as crunchy.
Variations
- You can add fresh lemon or orange zest for a more intense flavor.
- If you don’t want too much cocoa, you can reduce it to 30 g, resulting in a lighter color.
- The cake can be dusted with powdered sugar after cooling, but it’s not mandatory.
Serving ideas
- It cuts best into diamonds, but small cubes work for holiday platters.
- It pairs well with coffee or black tea, as it is quite sweet.
- You can bring it to a festive meal alongside other walnut or layered cakes.
Frequently asked questions
1. Can I use only butter instead of margarine?
Yes, butter works perfectly. It has a nicer taste. Make sure it is well softened before beating it with the sugar.
2. Can it be made without cocoa?
Yes, but the texture and color will change. Without cocoa, it will resemble more of a simple walnut cake.
3. What kind of walnuts do you use?
Romanian walnuts, finely or medium ground. Do not use roasted walnuts or those with a rancid taste, as they will affect the final flavor of the cake.
4. If I don’t have orange essence, is it necessary?
No. You can omit one or two essences if you don’t have them. Just make sure to keep the rum and vanilla.
5. Can the cake be frozen?
I do not recommend it. The yolk layer becomes rubbery after thawing.
Nutritional values
Estimate for one piece (cake cut into 30 pieces):
- calories: approximately 180-200 kcal
- protein: 3-4 g
- carbohydrates: 16-18 g
- fats: 11-13 g
Indicative values, may vary depending on cutting and types of ingredients used. It is a cake rich in walnuts, sugar, and fats.
Storage and reheating
Store the cake in a cool place, in a closed box, for up to 5-6 days. The top layer remains crunchy, and the base does not dry out quickly due to the walnuts and butter/margarine. It is not suitable for freezing. There’s no need to reheat it; it is served at room temperature. If you need to transport it, place paper between layers to prevent sticking.
That’s it. The recipe isn’t complicated, just follow the order and baking times.