I found this recipe that my neighbor from upstairs, Edith, used to make. I tried to recreate it by taste and smell, but it wasn't until I received it written down that I got it exactly right. It's a type of homemade cake, with a tender base, jam in the middle, and a walnut cream with a lattice on top, which turns out well in a regular baking tray. It's not a quick dessert, but it's not complicated either; just be patient with the steps and timings.
Quick Info
Total time: about 1 hour and 15 minutes (plus cooling time)
Preparation time: about 45 minutes
Baking time: 30 minutes
Servings: 1 large baking tray (about 16-20 pieces, depending on how you cut)
Difficulty: medium
Recipe type: homemade cake with walnut and jam, suitable for festive days or when you have guests
Ingredients
Base:
750 g flour
2 packages of butter (400 g)
3 eggs (separate the yolks from the whites)
200 g sugar
2-3 tablespoons sour cream
1 teaspoon baking powder
Grated lemon peel
Filling:
1 jar of apricot jam (370 g; or other jam, see below)
Cream:
2 whole eggs
+ 3 remaining egg whites from the base (total 5 egg whites)
200 g sugar
1 packet vanilla sugar
150 g ground walnuts
Preparation Method
1. Preparing the base
1.1. Take the butter out of the fridge and cut it into smaller pieces. Put the soft butter in a large bowl, add the sugar and sour cream, and mix well with a wooden spoon or mixer.
1.2. Add the 3 yolks one at a time, mixing after each addition. Add the grated lemon peel and the baking powder dissolved in a little sour cream or lemon juice. Mix until combined.
1.3. Finally, add the flour gradually and mix until you obtain a fairly firm but elastic dough that does not stick to your hands (do not over-knead).
1.4. Divide the dough: 3/4 for the base, 1/4 for the lattice. Cover and refrigerate while you make the cream.
2. Walnut Cream
2.1. In a clean bowl, beat the 5 egg whites (2 whole eggs and 3 from the base) until stiff peaks form.
2.2. Gradually incorporate the sugar and vanilla sugar, continuing to mix until you obtain a firm foam.
2.3. Add the 2 yolks one at a time, mixing well after each addition.
2.4. Finally, add the ground walnuts and mix gently with a spatula. Refrigerate the cream for 10-15 minutes.
3. Assembly
3.1. Preheat the oven to 180°C (medium heat).
3.2. Roll out 3/4 of the dough directly onto a baking paper placed in the large baking tray (about 1 cm thick). The dough is a bit crumbly, but with patience, it rolls out well.
3.3. Spread the apricot jam evenly over the base. You can also use other jams (see the substitutions section).
3.4. Spread the walnut cream over the jam, smoothing it out with a spatula.
3.5. From the remaining dough, roll out a thin sheet and cut it into strips about 1 cm wide. Arrange them over the cream in a lattice pattern.
4. Baking
4.1. Place the tray in the preheated oven on the middle rack. Bake the cake for about 30 minutes, until it is lightly browned on top.
4.2. Remove the cake and let it cool completely in the tray.
4.3. Once completely cool, dust it with powdered sugar and cut it into pieces.
Why I make this recipe often
I like it because it keeps well for a few days, and I can vary the jam without changing the base flavor. It’s a homemade cake that cuts nicely and is great for packing. The walnut and jam make it neither too sweet nor bland.
Tips and Variations
Tips
Do not rush the cooling before cutting; otherwise, the cream may stick to the knife.
If the dough seems too stiff, you can add another tablespoon of sour cream.
Cut the lattice strips with a sharp knife and move them carefully so they don’t break.
Substitutions
Sour cream can be of any type; the fat percentage does not matter.
You can use plum, sour cherry, or other thick jams if you don’t have apricot.
Butter cannot be replaced with margarine; the texture will not be as tender.
Variations
If you want, you can add a little cinnamon to the walnuts.
You can reduce the sugar by 20-30 g if you prefer it less sweet.
Instead of walnuts, you can use ground hazelnuts, but it will change the flavor.
Serving Ideas
The cake can also be cut into diamonds, not just squares.
It’s good with tea or coffee, but also plain as a dessert.
Frequently Asked Questions
1. Can I use whole wheat flour?
Whole wheat flour is not suitable for this base; it turns out too dense.
2. How do I know when the base is baked enough?
When the edges are lightly browned, and the lattice is firm to the touch, the cake is done.
3. Is it necessary to use vanilla sugar?
It helps with flavor, but you can skip it if you don’t have it. You can add a little vanilla essence.
4. What if the base is too crumbly?
Add an extra tablespoon of sour cream and mix well.
5. Can I make a smaller portion?
Yes, you can halve the ingredients and use a smaller tray.
Nutritional Values
Estimate for one piece (out of 20): approximately 280-320 kcal, 4-5g protein, 17-19g fat, 28-32g carbohydrates. Being a cake with butter, walnuts, and sugar, it has quite a few calories and is quite filling. The amounts vary depending on the type of jam and how thick you make each layer.
Storage and Reheating
It keeps for 3-4 days in the fridge, covered. There’s no point in reheating it; it’s served cold or at room temperature. If the cream layer seems wet after cutting, leave the pieces for a few minutes on a plate, uncovered.
Quick Info
Total time: about 1 hour and 15 minutes (plus cooling time)
Preparation time: about 45 minutes
Baking time: 30 minutes
Servings: 1 large baking tray (about 16-20 pieces, depending on how you cut)
Difficulty: medium
Recipe type: homemade cake with walnut and jam, suitable for festive days or when you have guests
Ingredients
Base:
750 g flour
2 packages of butter (400 g)
3 eggs (separate the yolks from the whites)
200 g sugar
2-3 tablespoons sour cream
1 teaspoon baking powder
Grated lemon peel
Filling:
1 jar of apricot jam (370 g; or other jam, see below)
Cream:
2 whole eggs
+ 3 remaining egg whites from the base (total 5 egg whites)
200 g sugar
1 packet vanilla sugar
150 g ground walnuts
Preparation Method
1. Preparing the base
1.1. Take the butter out of the fridge and cut it into smaller pieces. Put the soft butter in a large bowl, add the sugar and sour cream, and mix well with a wooden spoon or mixer.
1.2. Add the 3 yolks one at a time, mixing after each addition. Add the grated lemon peel and the baking powder dissolved in a little sour cream or lemon juice. Mix until combined.
1.3. Finally, add the flour gradually and mix until you obtain a fairly firm but elastic dough that does not stick to your hands (do not over-knead).
1.4. Divide the dough: 3/4 for the base, 1/4 for the lattice. Cover and refrigerate while you make the cream.
2. Walnut Cream
2.1. In a clean bowl, beat the 5 egg whites (2 whole eggs and 3 from the base) until stiff peaks form.
2.2. Gradually incorporate the sugar and vanilla sugar, continuing to mix until you obtain a firm foam.
2.3. Add the 2 yolks one at a time, mixing well after each addition.
2.4. Finally, add the ground walnuts and mix gently with a spatula. Refrigerate the cream for 10-15 minutes.
3. Assembly
3.1. Preheat the oven to 180°C (medium heat).
3.2. Roll out 3/4 of the dough directly onto a baking paper placed in the large baking tray (about 1 cm thick). The dough is a bit crumbly, but with patience, it rolls out well.
3.3. Spread the apricot jam evenly over the base. You can also use other jams (see the substitutions section).
3.4. Spread the walnut cream over the jam, smoothing it out with a spatula.
3.5. From the remaining dough, roll out a thin sheet and cut it into strips about 1 cm wide. Arrange them over the cream in a lattice pattern.
4. Baking
4.1. Place the tray in the preheated oven on the middle rack. Bake the cake for about 30 minutes, until it is lightly browned on top.
4.2. Remove the cake and let it cool completely in the tray.
4.3. Once completely cool, dust it with powdered sugar and cut it into pieces.
Why I make this recipe often
I like it because it keeps well for a few days, and I can vary the jam without changing the base flavor. It’s a homemade cake that cuts nicely and is great for packing. The walnut and jam make it neither too sweet nor bland.
Tips and Variations
Tips
Do not rush the cooling before cutting; otherwise, the cream may stick to the knife.
If the dough seems too stiff, you can add another tablespoon of sour cream.
Cut the lattice strips with a sharp knife and move them carefully so they don’t break.
Substitutions
Sour cream can be of any type; the fat percentage does not matter.
You can use plum, sour cherry, or other thick jams if you don’t have apricot.
Butter cannot be replaced with margarine; the texture will not be as tender.
Variations
If you want, you can add a little cinnamon to the walnuts.
You can reduce the sugar by 20-30 g if you prefer it less sweet.
Instead of walnuts, you can use ground hazelnuts, but it will change the flavor.
Serving Ideas
The cake can also be cut into diamonds, not just squares.
It’s good with tea or coffee, but also plain as a dessert.
Frequently Asked Questions
1. Can I use whole wheat flour?
Whole wheat flour is not suitable for this base; it turns out too dense.
2. How do I know when the base is baked enough?
When the edges are lightly browned, and the lattice is firm to the touch, the cake is done.
3. Is it necessary to use vanilla sugar?
It helps with flavor, but you can skip it if you don’t have it. You can add a little vanilla essence.
4. What if the base is too crumbly?
Add an extra tablespoon of sour cream and mix well.
5. Can I make a smaller portion?
Yes, you can halve the ingredients and use a smaller tray.
Nutritional Values
Estimate for one piece (out of 20): approximately 280-320 kcal, 4-5g protein, 17-19g fat, 28-32g carbohydrates. Being a cake with butter, walnuts, and sugar, it has quite a few calories and is quite filling. The amounts vary depending on the type of jam and how thick you make each layer.
Storage and Reheating
It keeps for 3-4 days in the fridge, covered. There’s no point in reheating it; it’s served cold or at room temperature. If the cream layer seems wet after cutting, leave the pieces for a few minutes on a plate, uncovered.