Marrio cake is usually made when I have more time in the afternoon and want a cake with walnuts, layers, and vanilla cream, but without complications or sophisticated decoration. Baking the layers on the back of the tray seems strange the first time, but after you've tried the recipe once, you know what to watch for. Sometimes I also add walnuts to the cream, depending on what I have on hand.
Quick Info
Total time: approx. 2 hours (depends on how quickly you move and the cooling of the cream)
Preparation time: 40-50 min for layers and cream
Baking time: not specified exactly, but for thin layers on the back of the tray, I estimate about 8-12 min per layer
Servings: 12-16, depending on cutting
Difficulty: medium (most of the time is spent cooling the cream and baking the layers)
Recipe type: dessert with layers and cream, suitable for platters for guests
Ingredients
For the layers:
6 eggs
150 g sugar
1 pinch of salt
1 pinch of baking powder
2 tablespoons flour
200 g ground walnuts
For the cream:
6 egg yolks (leftover from layers)
150 g sugar
2 packets vanilla sugar
1 packet vanilla pudding
2 tablespoons cornstarch
400 ml milk
200 ml liquid cream
For decoration:
50 g chocolate (for grating on top)
Ground walnuts or praline walnuts (optional, for additional decoration)
Preparation method
1. Prepare the layers:
- Crack the eggs and separate the egg whites from the yolks. Beat the egg whites in a clean bowl with a pinch of salt.
- When the foam is stiff, gradually add the sugar and mix until the sugar completely dissolves and the egg whites remain stiff.
- Mix the baking powder with the flour and slowly incorporate them using a spatula, with gentle up-and-down movements to not deflate the foam.
- Add the ground walnuts, also with the spatula, gently, to keep the airy texture.
- Grease the back of a tray with a little oil and dust with flour. Divide the batter in two.
- Carefully spread half of the mixture on the back of the tray in an even layer (the layer will be thin, which is normal).
- Bake in the preheated oven (I set it to 180°C, but every oven is different) until it is lightly browned at the edges, about 8-12 minutes, no more. Repeat for the second layer in the same way.
- Let the layers cool before handling them, as they are fragile.
2. The cream:
- Mix the leftover egg yolks with the sugar and vanilla sugar until light in color.
- In another bowl, combine the vanilla pudding with cornstarch and gradually add the milk to avoid lumps.
- Pour the pudding mixture over the egg yolks, mixing well.
- Place the mixture in a bain-marie (a bowl over a pot of gently boiling water) and stir constantly until it thickens like a more consistent pudding. It is important not to boil directly over the heat, to prevent the cream from curdling.
- Once done, let the cream cool to room temperature.
- When the cream has cooled, whip the liquid cream separately until stiff, then gently fold in the cold vanilla cream with a spatula.
3. Assembly:
- Place the first layer on a platter.
- Spread the cream evenly.
- Place the second layer on top, pressing gently to adhere.
- Grate chocolate on top. You can also add praline walnuts or ground walnuts for decoration.
Why I make this recipe often
It’s a balanced cake – not heavy, not overly sweet. The walnut layers come out crispy but soften slightly from the cream. It has the advantage of being prepared a day in advance and slices beautifully. I find it useful for mixed dessert platters, as it doesn't require complicated decoration.
Tips and variations
Tips
- When beating the egg whites, the bowl must be completely clean and dry.
- Let the cream cool well before mixing it with the whipped cream, otherwise, it will curdle.
- Do not handle the layers while hot, as they can break easily.
- If you have small trays, you can divide the mixture into 3 layers, but the original recipe is for 2.
Substitutions
- Cornstarch can be replaced with regular starch if you don't have cornstarch.
- Liquid cream can be any type of cream (from milk, not plant-based), but this recipe is not for plant-based cream alternatives.
- You can use other types of nuts (hazelnuts, ground almonds) instead of walnuts, but the flavor will be different.
Variations
- You can add 2-3 tablespoons of ground walnuts to the cream for a crunchier texture.
- For decoration, instead of grated chocolate, praline walnuts or just powdered sugar can be used if you prefer a simpler appearance.
Serving ideas
- Cut the cake into square or rectangular pieces with a sharp knife.
- For festive platters, decorate each piece with a walnut half or thin strips of chocolate.
- The cake is suitable for holiday meals, but also for afternoon coffee.
Frequently asked questions
1. Can I bake the layers in the tray, not on the back of the tray?
I do not recommend it, because the walnut layers are quite fragile and come off the tray with difficulty. They bake quickly on the back of the tray and come out easier.
2. If I don't have vanilla pudding, can I omit it?
The pudding helps the cream to set. If you don't have it, you can slightly increase the amount of cornstarch, but the vanilla flavor will not be as pronounced.
3. Can the cake be frozen?
I do not recommend freezing, as the texture of the cream changes and the layers can become oily after thawing.
4. Can the cream be made with butter instead of whipped cream?
No, this recipe uses cream based on whipped cream for lightness. If you want it with butter, it’s a different style of cream, which will be denser.
5. Do the layers need to be completely cold before assembly?
Yes, otherwise the cream will melt and the cake will lack stability.
Nutritional values (estimate)
One serving (at 16 pieces): approx. 250-280 kcal
Proteins: 5-6 g
Fats: 16-18 g
Carbohydrates: 21-25 g
Values vary depending on how much cream you put on each serving and how much chocolate you use for decoration. The walnuts provide good fats, while the cream contains sugar and dairy. It is not a diet cake, but it is suitable for occasions.
Storage and reheating
Marrio cake keeps well in the refrigerator, covered, for 2-3 days. It is even better after sitting overnight and the layers absorb the cream. It is not reheated, served cold. If kept longer, the cream loses its firmness. If you want to prepare in advance, you can bake the layers a day or two ahead and assemble with the cream on the day of serving.
Quick Info
Total time: approx. 2 hours (depends on how quickly you move and the cooling of the cream)
Preparation time: 40-50 min for layers and cream
Baking time: not specified exactly, but for thin layers on the back of the tray, I estimate about 8-12 min per layer
Servings: 12-16, depending on cutting
Difficulty: medium (most of the time is spent cooling the cream and baking the layers)
Recipe type: dessert with layers and cream, suitable for platters for guests
Ingredients
For the layers:
6 eggs
150 g sugar
1 pinch of salt
1 pinch of baking powder
2 tablespoons flour
200 g ground walnuts
For the cream:
6 egg yolks (leftover from layers)
150 g sugar
2 packets vanilla sugar
1 packet vanilla pudding
2 tablespoons cornstarch
400 ml milk
200 ml liquid cream
For decoration:
50 g chocolate (for grating on top)
Ground walnuts or praline walnuts (optional, for additional decoration)
Preparation method
1. Prepare the layers:
- Crack the eggs and separate the egg whites from the yolks. Beat the egg whites in a clean bowl with a pinch of salt.
- When the foam is stiff, gradually add the sugar and mix until the sugar completely dissolves and the egg whites remain stiff.
- Mix the baking powder with the flour and slowly incorporate them using a spatula, with gentle up-and-down movements to not deflate the foam.
- Add the ground walnuts, also with the spatula, gently, to keep the airy texture.
- Grease the back of a tray with a little oil and dust with flour. Divide the batter in two.
- Carefully spread half of the mixture on the back of the tray in an even layer (the layer will be thin, which is normal).
- Bake in the preheated oven (I set it to 180°C, but every oven is different) until it is lightly browned at the edges, about 8-12 minutes, no more. Repeat for the second layer in the same way.
- Let the layers cool before handling them, as they are fragile.
2. The cream:
- Mix the leftover egg yolks with the sugar and vanilla sugar until light in color.
- In another bowl, combine the vanilla pudding with cornstarch and gradually add the milk to avoid lumps.
- Pour the pudding mixture over the egg yolks, mixing well.
- Place the mixture in a bain-marie (a bowl over a pot of gently boiling water) and stir constantly until it thickens like a more consistent pudding. It is important not to boil directly over the heat, to prevent the cream from curdling.
- Once done, let the cream cool to room temperature.
- When the cream has cooled, whip the liquid cream separately until stiff, then gently fold in the cold vanilla cream with a spatula.
3. Assembly:
- Place the first layer on a platter.
- Spread the cream evenly.
- Place the second layer on top, pressing gently to adhere.
- Grate chocolate on top. You can also add praline walnuts or ground walnuts for decoration.
Why I make this recipe often
It’s a balanced cake – not heavy, not overly sweet. The walnut layers come out crispy but soften slightly from the cream. It has the advantage of being prepared a day in advance and slices beautifully. I find it useful for mixed dessert platters, as it doesn't require complicated decoration.
Tips and variations
Tips
- When beating the egg whites, the bowl must be completely clean and dry.
- Let the cream cool well before mixing it with the whipped cream, otherwise, it will curdle.
- Do not handle the layers while hot, as they can break easily.
- If you have small trays, you can divide the mixture into 3 layers, but the original recipe is for 2.
Substitutions
- Cornstarch can be replaced with regular starch if you don't have cornstarch.
- Liquid cream can be any type of cream (from milk, not plant-based), but this recipe is not for plant-based cream alternatives.
- You can use other types of nuts (hazelnuts, ground almonds) instead of walnuts, but the flavor will be different.
Variations
- You can add 2-3 tablespoons of ground walnuts to the cream for a crunchier texture.
- For decoration, instead of grated chocolate, praline walnuts or just powdered sugar can be used if you prefer a simpler appearance.
Serving ideas
- Cut the cake into square or rectangular pieces with a sharp knife.
- For festive platters, decorate each piece with a walnut half or thin strips of chocolate.
- The cake is suitable for holiday meals, but also for afternoon coffee.
Frequently asked questions
1. Can I bake the layers in the tray, not on the back of the tray?
I do not recommend it, because the walnut layers are quite fragile and come off the tray with difficulty. They bake quickly on the back of the tray and come out easier.
2. If I don't have vanilla pudding, can I omit it?
The pudding helps the cream to set. If you don't have it, you can slightly increase the amount of cornstarch, but the vanilla flavor will not be as pronounced.
3. Can the cake be frozen?
I do not recommend freezing, as the texture of the cream changes and the layers can become oily after thawing.
4. Can the cream be made with butter instead of whipped cream?
No, this recipe uses cream based on whipped cream for lightness. If you want it with butter, it’s a different style of cream, which will be denser.
5. Do the layers need to be completely cold before assembly?
Yes, otherwise the cream will melt and the cake will lack stability.
Nutritional values (estimate)
One serving (at 16 pieces): approx. 250-280 kcal
Proteins: 5-6 g
Fats: 16-18 g
Carbohydrates: 21-25 g
Values vary depending on how much cream you put on each serving and how much chocolate you use for decoration. The walnuts provide good fats, while the cream contains sugar and dairy. It is not a diet cake, but it is suitable for occasions.
Storage and reheating
Marrio cake keeps well in the refrigerator, covered, for 2-3 days. It is even better after sitting overnight and the layers absorb the cream. It is not reheated, served cold. If kept longer, the cream loses its firmness. If you want to prepare in advance, you can bake the layers a day or two ahead and assemble with the cream on the day of serving.