I made this cake for a child's birthday in the building. I received the base from a neighbor, but I added a few extra touches to make it more to my liking: I included an additional layer of cookies compared to hers and added hazelnuts alongside walnuts. The cookies were dipped in caramel syrup, and the cream consists of vanilla pudding with two layers, one plain and one with cocoa and rum. It needs to be chilled overnight, so it’s not something you can whip up in a hurry.
Quick Info
Total time: approximately 2.5-3 hours, including cooling (it needs to chill overnight for a good texture)
Preparation time: 1.5-2 hours
Baking time: 20-25 minutes for the base, the rest is boiled or assembled
Servings: 15-20 slices, depending on how you cut it
Difficulty: medium
Recipe type/occasion: festive cake, dessert with creams and cookies
Ingredients
8 eggs
150 g walnuts
100 g hazelnuts
600 g sugar
4 packets of vanilla sugar
1 vial of Dr. Oetker rum essence
1 tablespoon cocoa powder
500 ml whipped cream (Hulala, not all used)
1 jar of chocolate cream (200 g)
5 tablespoons flour
5 tablespoons breadcrumbs
1 packet baking powder
chocolate for decoration (shavings/grated)
1 packet vanilla pudding
1 and 1/2 blocks of Rama margarine (approx. 350 g)
400 g Petit Beurre cookies
300 ml milk
Preparation Method
1. Prepare the walnut and hazelnut base
Crack the eggs and separate the egg whites from the yolks.
Whip the egg whites with a pinch of salt until glossy and fluffy.
Gradually add 8 tablespoons of sugar and 2 packets of vanilla sugar. Continue mixing until the sugar is completely dissolved.
In a separate bowl, mix 5 tablespoons of breadcrumbs, 3 tablespoons of flour, and the baking powder. Gently fold them into the meringue using upward motions.
Chop the walnuts and hazelnuts quite finely and toast them lightly in a dry pan.
Line a large baking tray (approx. 45x35 cm) with parchment paper. Sprinkle the toasted nuts on the bottom of the tray.
Pour the egg white mixture over them and level it well with a spatula.
Bake the base at 180°C until golden brown (about 20-25 minutes, depending on the oven).
Remove the base and let it cool in the tray.
Once cool, invert the base onto another tray so that the layer of nuts and hazelnuts remains on top.
2. Chocolate cream layer
Spread 200 g of chocolate cream evenly over the cooled base.
3. Pudding cream
Place the egg yolks in a bowl and beat them with 250 g of sugar until creamy.
Add 300 ml of milk, the packet of vanilla pudding, and 3 tablespoons of flour. Mix well.
Cook the mixture over a double boiler or in a pot with a double bottom on low heat. Stir continuously until it thickens to a creamy consistency.
Let the cream cool completely.
4. Prepare the margarine
Whip the margarine (350 g) with a mixer until fluffy.
Gradually add the cooled cooked cream, mixing well until you achieve a homogeneous mixture.
Divide the cream into two equal parts: one remains yellow, and to the other, add a tablespoon of cocoa powder and the vial of rum essence. Mix well.
5. Caramel syrup for the cookies
In a saucepan, combine 250 g of sugar and 1 packet of vanilla sugar. Add 150 ml of water.
Caramelize over low heat until the sugar is completely dissolved and a syrup is formed.
Allow the syrup to cool slightly, but not completely (it should remain liquid, not solidified).
6. Cake assembly
Spread the yellow cream evenly over the chocolate cream layer on the base.
Quickly dip a layer of cookies into the caramel syrup (without soaking them too much) and place them over the yellow cream, side by side.
Then spread the brown cream (with cocoa and rum) evenly on top.
Add another layer of cookies quickly dipped in the caramel syrup.
Decorate with whipped cream and grated chocolate shavings, as desired. (I didn’t use all the whipped cream; it was enough to cover the top.)
Refrigerate the cake for at least one night before cutting to allow the layers to set properly.
Why I make this recipe often
I make it for celebrations or when I need a multi-layer dessert that keeps well in the fridge and can be nicely portioned. The cake lasts two to three days without changing its texture.
Tips and variations
Tips
The cake needs to chill overnight – don’t skip this step.
When dipping the cookies in the caramel syrup, do it quickly – if you leave them too long, they become soft and break.
It’s easier to cut if you use a knife dipped in hot water.
Substitutions
You can use only walnuts or only hazelnuts if you don’t have both.
Margarine can be replaced with butter with at least 80% fat, but the flavor will be slightly different.
Hulala whipped cream can be substituted with any plant-based whipped cream that holds its shape if you can’t find the exact brand.
The chocolate cream can be any cocoa spread, even a homemade one.
Variations
You can reduce the sugar in the cream if you prefer it less sweet.
The layer of whipped cream on top can be replaced with a thin layer of chocolate glaze.
If you don’t want two layers of cookies, you can stick to one, as in the original recipe.
Serving ideas
The cake is best served at room temperature, not straight out of the fridge.
It pairs well with sweet white wine or coffee if you prefer something non-alcoholic.
Frequently asked questions
1. Can I make the base with only walnuts?
Yes, you can use only walnuts if you don’t have hazelnuts. The texture will be slightly denser, but it will turn out well.
2. What kind of cookies should I use?
Classic Petit Beurre cookies are the most suitable because they absorb the syrup well and don’t become too soft.
3. Can I make the cake with butter instead of margarine?
Yes, it works with fatty butter (80-82% fat). The flavor and texture change slightly, but it's not a major issue.
4. Can I use plant-based milk in the cream?
I haven’t tried it, but for the vanilla pudding, plant-based milk should work, though the texture may vary.
5. Can I skip the whipped cream layer?
Yes, it doesn’t affect the structure. You can cover it with grated chocolate or chocolate glaze if you don’t want whipped cream.
Nutritional values (estimates per serving, for 20 servings)
Calories: approximately 350-380 kcal
Protein: 5-6 g
Fat: 17-20 g
Carbohydrates: 45-50 g
Values are approximate. The cake is quite dense, containing nuts, hazelnuts, cream with margarine, and cookies with syrup.
Storage and reheating
The cake should be stored in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. It does not store well in the freezer – the cookies lose their texture upon thawing.
Quick Info
Total time: approximately 2.5-3 hours, including cooling (it needs to chill overnight for a good texture)
Preparation time: 1.5-2 hours
Baking time: 20-25 minutes for the base, the rest is boiled or assembled
Servings: 15-20 slices, depending on how you cut it
Difficulty: medium
Recipe type/occasion: festive cake, dessert with creams and cookies
Ingredients
8 eggs
150 g walnuts
100 g hazelnuts
600 g sugar
4 packets of vanilla sugar
1 vial of Dr. Oetker rum essence
1 tablespoon cocoa powder
500 ml whipped cream (Hulala, not all used)
1 jar of chocolate cream (200 g)
5 tablespoons flour
5 tablespoons breadcrumbs
1 packet baking powder
chocolate for decoration (shavings/grated)
1 packet vanilla pudding
1 and 1/2 blocks of Rama margarine (approx. 350 g)
400 g Petit Beurre cookies
300 ml milk
Preparation Method
1. Prepare the walnut and hazelnut base
Crack the eggs and separate the egg whites from the yolks.
Whip the egg whites with a pinch of salt until glossy and fluffy.
Gradually add 8 tablespoons of sugar and 2 packets of vanilla sugar. Continue mixing until the sugar is completely dissolved.
In a separate bowl, mix 5 tablespoons of breadcrumbs, 3 tablespoons of flour, and the baking powder. Gently fold them into the meringue using upward motions.
Chop the walnuts and hazelnuts quite finely and toast them lightly in a dry pan.
Line a large baking tray (approx. 45x35 cm) with parchment paper. Sprinkle the toasted nuts on the bottom of the tray.
Pour the egg white mixture over them and level it well with a spatula.
Bake the base at 180°C until golden brown (about 20-25 minutes, depending on the oven).
Remove the base and let it cool in the tray.
Once cool, invert the base onto another tray so that the layer of nuts and hazelnuts remains on top.
2. Chocolate cream layer
Spread 200 g of chocolate cream evenly over the cooled base.
3. Pudding cream
Place the egg yolks in a bowl and beat them with 250 g of sugar until creamy.
Add 300 ml of milk, the packet of vanilla pudding, and 3 tablespoons of flour. Mix well.
Cook the mixture over a double boiler or in a pot with a double bottom on low heat. Stir continuously until it thickens to a creamy consistency.
Let the cream cool completely.
4. Prepare the margarine
Whip the margarine (350 g) with a mixer until fluffy.
Gradually add the cooled cooked cream, mixing well until you achieve a homogeneous mixture.
Divide the cream into two equal parts: one remains yellow, and to the other, add a tablespoon of cocoa powder and the vial of rum essence. Mix well.
5. Caramel syrup for the cookies
In a saucepan, combine 250 g of sugar and 1 packet of vanilla sugar. Add 150 ml of water.
Caramelize over low heat until the sugar is completely dissolved and a syrup is formed.
Allow the syrup to cool slightly, but not completely (it should remain liquid, not solidified).
6. Cake assembly
Spread the yellow cream evenly over the chocolate cream layer on the base.
Quickly dip a layer of cookies into the caramel syrup (without soaking them too much) and place them over the yellow cream, side by side.
Then spread the brown cream (with cocoa and rum) evenly on top.
Add another layer of cookies quickly dipped in the caramel syrup.
Decorate with whipped cream and grated chocolate shavings, as desired. (I didn’t use all the whipped cream; it was enough to cover the top.)
Refrigerate the cake for at least one night before cutting to allow the layers to set properly.
Why I make this recipe often
I make it for celebrations or when I need a multi-layer dessert that keeps well in the fridge and can be nicely portioned. The cake lasts two to three days without changing its texture.
Tips and variations
Tips
The cake needs to chill overnight – don’t skip this step.
When dipping the cookies in the caramel syrup, do it quickly – if you leave them too long, they become soft and break.
It’s easier to cut if you use a knife dipped in hot water.
Substitutions
You can use only walnuts or only hazelnuts if you don’t have both.
Margarine can be replaced with butter with at least 80% fat, but the flavor will be slightly different.
Hulala whipped cream can be substituted with any plant-based whipped cream that holds its shape if you can’t find the exact brand.
The chocolate cream can be any cocoa spread, even a homemade one.
Variations
You can reduce the sugar in the cream if you prefer it less sweet.
The layer of whipped cream on top can be replaced with a thin layer of chocolate glaze.
If you don’t want two layers of cookies, you can stick to one, as in the original recipe.
Serving ideas
The cake is best served at room temperature, not straight out of the fridge.
It pairs well with sweet white wine or coffee if you prefer something non-alcoholic.
Frequently asked questions
1. Can I make the base with only walnuts?
Yes, you can use only walnuts if you don’t have hazelnuts. The texture will be slightly denser, but it will turn out well.
2. What kind of cookies should I use?
Classic Petit Beurre cookies are the most suitable because they absorb the syrup well and don’t become too soft.
3. Can I make the cake with butter instead of margarine?
Yes, it works with fatty butter (80-82% fat). The flavor and texture change slightly, but it's not a major issue.
4. Can I use plant-based milk in the cream?
I haven’t tried it, but for the vanilla pudding, plant-based milk should work, though the texture may vary.
5. Can I skip the whipped cream layer?
Yes, it doesn’t affect the structure. You can cover it with grated chocolate or chocolate glaze if you don’t want whipped cream.
Nutritional values (estimates per serving, for 20 servings)
Calories: approximately 350-380 kcal
Protein: 5-6 g
Fat: 17-20 g
Carbohydrates: 45-50 g
Values are approximate. The cake is quite dense, containing nuts, hazelnuts, cream with margarine, and cookies with syrup.
Storage and reheating
The cake should be stored in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. It does not store well in the freezer – the cookies lose their texture upon thawing.