Nut cake with buttercream and whipped cream

Walnut Cake with Buttercream and Whipped Cream - A Classic Delight for Special Moments

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour 15 minutes
Servings: 10 servings

On a special day, such as your parents' 36th wedding anniversary, nothing is more fitting than a walnut cake with buttercream and whipped cream. This classic cake not only brings joy to the faces of loved ones but also revives pleasant memories, blending tradition with refined tastes.

I invite you to discover step by step how to prepare this delicacy, enjoy each stage of the recipe, and add a personal touch to make it even more special.

Ingredients

For the cake:
- 5 eggs
- 5 tablespoons sugar
- 2 tablespoons flour
- 7 tablespoons ground walnuts
- 1 teaspoon baking powder
- A pinch of salt

For the buttercream:
- 200 g butter (80% fat, preferably at room temperature)
- 4 tablespoons sugar
- Seeds from half a vanilla pod
- 3 teaspoons cocoa powder
- 1 teaspoon ground coffee

For the syrup:
- 500 ml water
- 1 teaspoon (or to taste) rum essence
- 4 tablespoons sugar
- 1 teaspoon orange zest (from candied orange for an intense flavor)

For decoration:
- 200 ml liquid cream
- Dark chocolate (for decoration)
- Sugar flowers (for a special look)

Recipe History

Walnut cake is a recipe that has passed through generations, often associated with celebrations and special occasions. Walnuts are not just a delicious ingredient; they symbolize prosperity and well-being in many cultures. The rich and flavorful buttercream perfectly complements the fluffy cake, while the whipped cream adds a touch of elegance and lightness. This recipe is perfect for adaptation, serving as a canvas for everyone to add their own personal touches.

Step by Step

1. Preparing the cake

- Separating the eggs: Start by separating the egg whites from the yolks. It’s essential to use a clean bowl for beating the egg whites, as any trace of fat can prevent them from whipping properly.
- Beating the egg whites: In a bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the sugar and continue mixing until the foam becomes glossy and firm.
- Incorporating the yolks: Add the yolks one at a time, gently folding with a spatula to avoid losing the incorporated air.
- Adding the dry ingredients: Sift the flour, baking powder, and ground walnuts over the egg mixture. Use a spatula to fold in the dry ingredients with gentle upward strokes to maintain the airiness.

2. Baking the cake

- Preparing the pan: Line a round baking pan with parchment paper and pour in the cake batter. Smooth it out gently with a spatula.
- Baking: Place the pan in a preheated oven at 180°C and bake for 30 minutes, or until the cake is golden and passes the toothpick test.

3. Preparing the syrup

- Boiling the syrup: In a pot, add the water, sugar, and orange zest. Bring to a boil and let it simmer for 5 minutes. Once the syrup is ready, let it cool slightly and add the rum essence.

4. Making the buttercream

- Beating the butter: In a bowl, mix the softened butter with sugar, vanilla seeds, cocoa powder, and coffee. Use a mixer to achieve a smooth and homogeneous cream. It’s important not to overmix, so the cream remains fluffy.

5. Assembling the cake

- Cutting the cake: Once the cake has completely cooled, carefully cut it in half. Ensure the base is thicker than the top to support the cream.
- Soaking the cake: Use a pastry brush to generously soak the bottom layer with syrup. This will add moisture and flavor.
- Filling with cream: Spread an even layer of buttercream on the bottom layer, reserving a tablespoon of cream for decoration.

6. Decorating the cake

- Whipping the cream: In a cold bowl, whip the liquid cream with a mixer until it becomes firm, being careful not to over-whip.
- Covering the cake: Use the whipped cream to frost the cake, evenly covering the top and sides. Use a spatula to create a smooth and elegant appearance.
- Decorating: Use the reserved buttercream to make some flowers on the cake. Add sugar flowers for a festive look.

7. Chocolate decoration

- Preparing the chocolate decoration: Melt the dark chocolate in a bain-marie or a fondue pot. Once melted, let it cool slightly, then fill a piping bag with the chocolate.
- Creating the design: On a baking sheet, draw your desired pattern with the chocolate. Allow it to dry at room temperature or place it in the fridge to solidify.

Serving and Variations

The walnut cake with buttercream and whipped cream is perfect to serve alongside a fragrant coffee or delicate tea. You can also add a scoop of vanilla ice cream for a pleasant contrast.

If you want to create a variation of the recipe, you can replace the walnuts with ground almonds or hazelnuts. Additionally, adding fresh fruits like strawberries or raspberries between the cake layers can offer a refreshing touch.

Practical Tips

- Preparing the ingredients: Ensure all ingredients are at room temperature for a smooth mixture.
- Ingredient substitutions: You can use butter with 60% fat, but the cake will be less rich. If you don’t have coffee, you can use extra cocoa powder in the cream.
- Storing the cake: The cake can be kept in the fridge, covered with plastic wrap, for a few days, but it’s best enjoyed fresh.

Frequently Asked Questions

1. Can I use whole wheat flour? Yes, but the cake will have a denser texture.
2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and syrup.
3. Is it possible to make the cake without eggs? You can try using an egg substitute, but the texture will be different.

This walnut cake with buttercream and whipped cream is not just a recipe; it’s an experience that brings family and friends together around a table full of love and pleasant memories. Enjoy!