Nut cake

The walnut cake is made with a simple base, featuring ground walnuts, a cooked cream with starch and whipped cream, plus caramelized walnuts for texture. The base is cut into three layers, soaked, and filled with the cold cream. It is a cake suitable for a family meal or for an occasion when you want a homemade dessert without complicated ingredients. Quick Info Total time: not specified in the original recipe; cooling time for the base and cream should be included Preparation time: not specified Baking time: 35-40 minutes Servings: not specified; the cake can be portioned depending on the size of the slices Difficulty: medium Recipe type: walnut cake with vanilla cream Ingredients For the base 6 eggs 1 pinch of salt 6 tablespoons of sugar 3 tablespoons of oil 6 tablespoons of ground walnuts 5 tablespoons of flour 1 teaspoon of baking powder For the cream 500 ml milk 5 tablespoons of sugar vanilla extract, to taste 5 tablespoons of Gustin starch 100 g walnut kernel 2 tablespoons of sugar for caramelizing 250 ml liquid cream For the syrup 200 ml water 2 tablespoons of sugar rum extract, to taste For decoration 200-250 ml whipped liquid cream Preparation method 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a bowl, add a pinch of salt, and beat them until frothy. Gradually add the 6 tablespoons of sugar and continue mixing until you achieve a glossy and well-bound foam. In a separate bowl, whisk the yolks with the oil. Pour the mixture over the beaten egg whites and gently fold it in. Add the ground walnuts and mix using a spatula. Finally, add the flour mixed with the baking powder and combine the mixture without overmixing. Pour the batter into a 20 x 30 cm baking pan lined with parchment paper. Bake the base in a preheated oven at medium heat for 35-40 minutes. After baking, remove the base from the pan and let it cool completely. It is important for it to be cold before cutting and filling, otherwise, the cream may become too soft. 2. Prepare the caramelized walnuts Place the 2 tablespoons of sugar in a pan or suitable container and let it melt. Once the sugar has caramelized, spread it in a thin layer on a baking sheet. Allow the caramelized sugar to cool and harden. Meanwhile, chop the walnut kernel. When the caramel is hard, break or grind it. It does not need to be turned into a fine powder; a few small pieces provide a pleasant texture in the cream. 3. Cook the cream base Set aside 100 ml of milk and place the remaining 400 ml in a saucepan. Add the sugar and vanilla extract, then heat the milk. In the remaining 100 ml of milk, dissolve the starch, stirring until there are no lumps. When the milk in the saucepan begins to boil, pour in the starch mixture and stir continuously. Continue until the cream thickens. Remove the pot from the heat and let the cream cool. The milk base must be cold before adding the whipped cream so that it does not soften or deflate. 4. Finish the cream Whip the 250 ml of liquid cream. Gently fold the whipped cream into the cold cream. Add the chopped walnuts and crushed caramel. Mix until the ingredients are evenly distributed in the cream. 5. Prepare the syrup Dissolve the 2 tablespoons of sugar in the 200 ml of water. Add the rum extract and stir. The syrup is used after the base has cooled and been cut. There is no need to boil it, according to the original recipe. 6. Assemble the cake Cut the base into three layers, making two cuts. Place the first layer and soak it. Spread half of the cream and smooth it out as evenly as possible. Add the second layer of the base, soak it, and spread the remaining cream. Place the last layer on top and soak it. Cover the cake with the whipped cream reserved for decoration, using between 200 and 250 ml. The walnut cake can be served after the layers have settled, but the recipe does not specify a specific cooling time. For easier slicing, it is helpful to refrigerate it before portioning. Why I make this recipe often I love this recipe because the base is made with common ingredients, and the cream is not very complicated. Walnuts appear in both the base and the cream, and the caramelized sugar adds a different texture without needing additional ingredients. The cake can also be made a day in advance. The base and cream have time to settle, and the slices are easier to cut. Additionally, the recipe allows for substituting walnuts with hazelnuts without changing the preparation method. Tips The egg whites should be beaten until glossy before adding the sugar. After adding the walnuts and flour, mix slowly with a spatula to keep the batter as airy as possible. The base should be allowed to cool before being cut into three layers. If it is still hot or warm, the layers may break. The starch is dissolved separately in cold milk. If it is added directly to hot milk, lumps may form. The cooked cream must be cold before incorporating the whipped cream. This is one of the important steps for achieving a consistent cream. The caramel should be spread immediately on the baking paper while it is still liquid. After cooling, it becomes hard and can be broken down. Substitutions Walnuts can be replaced with hazelnuts. The same amount mentioned in the recipe can be used, both for the base where ground walnuts appear and for the cream with chopped nuts. For the hazelnut version, the caramelized sugar should remain in the cream, as it is part of its texture and flavor. The vanilla extract in the cream and the rum extract in the syrup can be used in the preferred quantity, as the recipe does not specify an exact dosage. Variations You can use finely ground walnuts in the base and larger chopped walnuts in the cream. This way, the base remains uniform, while the cream retains pieces of walnut and caramel. For a cake with a more pronounced rum flavor, more extract can be added to the syrup, but it should be added gradually. The cake can be simply decorated with whipped cream, as specified in the original recipe. If you choose to keep the appearance as close to the basic preparation as possible, no additional decorative elements are needed. Serving ideas Cut the cake into slices after it has been refrigerated and serve it plain. The vanilla, walnut, and caramel cream is sufficient for the decoration and flavor of the dessert. For a uniform appearance, spread the whipped cream over the top and sides of the cake before portioning. The slices can be cut thinner or thicker, depending on the number of people. Frequently asked questions Why is starch added to the cream? Starch thickens the milk and sugar mixture and forms the base of the cream. It should first be dissolved in the 100 ml of cold milk, then added to the hot milk. Can I use ground walnuts in the cream as well? Yes. The recipe specifies 100 g of walnut kernel for the cream, which is chopped. It is recommended not to turn it completely into a paste, so the texture remains present. How long should the base be baked? The base is baked for 35-40 minutes in a preheated oven at medium heat. The recipe does not specify an exact temperature. What should I do if the caramel hardens before I spread it? The caramel should be spread on the baking paper immediately after the sugar has melted. After cooling, it is normal for it to become hard; then it can be broken down or ground and added to the cream. Can the cake be prepared a day in advance? Yes, the cake can be assembled in advance and kept refrigerated. The base will absorb the syrup, and the cream will have time to stabilize. The recipe does not specify an exact resting time. Nutritional values The values below are estimates and may vary depending on the type of cream used, the quantity of walnuts in tablespoons, and the number of slices. For one serving, considering approximately 12 slices, the cake may have: Calories: approximately 350-400 kcal Protein: approximately 7-9 g Carbohydrates: approximately 30-35 g Fats: approximately 22-27 g The majority of the fats come from walnuts, oil, and cream. Carbohydrates mainly come from sugar, flour, starch, and syrup. These values do not represent an exact nutritional calculation, especially since liquid cream can have different compositions. Storage and reheating The cake should be stored in the refrigerator, covered, to avoid absorbing odors from inside. Since it contains cream with milk and whipped cream, it should not be kept at room temperature longer than necessary for serving. It is recommended to take it out of the refrigerator a little before portioning, so that the cream is not too hard. The cake is not reheated. It is served cold or slightly tempered, without being left out of the refrigerator for too long.

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