Sour Cream and Walnut Cake

Sour Cream and Walnut Cake – a classic recipe, full of memories and flavor

Who doesn’t love a simple and delicious dessert? The sour cream and walnut cake is a perfect example of a recipe that combines tradition with refined taste. This recipe has been passed down through generations, with a rich history full of nostalgia. Even 20 years ago, when recipe notebooks were the only source of inspiration, this cake was a popular choice for special occasions. But don't be fooled by its simplicity! With a few quality ingredients and attention to detail, you will create a cake that will impress anyone.

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 2-3 hours
Number of servings: 8-10

Ingredients:

For the base:
- 5 eggs
- 5 tablespoons of oil
- 220 g sugar
- 190 g flour
- 1 packet of vanilla
- 1 pinch of salt

For the cream:
- 500 g sour cream (ideally over 30% fat)
- 150 g sugar
- 250 g ground walnuts (pre-roasted)

For the syrup:
- 125 g sugar
- 250 ml water
- grated zest and juice of one lemon

Step-by-step preparation:

1. Preparing the bases:
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and vanilla, continuing to mix for 15-20 minutes. The consistency should be similar to that of a dense foam.

2. Incorporating the ingredients:
Once the egg whites are beaten, gradually add the oil, mixing with a whisk from top to bottom. This step is crucial to keep the air in the mixture. Add the yolks one at a time, continuing to mix gently. Finally, gradually add the flour, ensuring there are no lumps.

3. Baking the base:
Line a 20 cm diameter cake pan with baking paper or grease it with butter and sprinkle flour. Pour the mixture into the pan and bake in a preheated oven at 160°C for 30-40 minutes. Check with a toothpick if it is done – it should come out clean. After baking, turn off the heat and leave the cake in the oven for another 10 minutes. Then, remove it and let it cool on a rack.

4. Preparing the cream:
Use high-fat sour cream to achieve a rich and creamy consistency. Mix the sour cream with the sugar and add the ground walnuts. The flavor will be intensified if you roast the walnuts beforehand, so don’t skip this step.

5. Preparing the syrup:
In a small saucepan, boil 125 g of sugar with 250 ml of water, stirring until the sugar completely dissolves. Let it cool, then add the grated zest and lemon juice. This syrup will add a note of freshness to the cake.

6. Assembling the cake:
Cut the cooled base in half. Place the first half on a platter and generously soak it with the prepared syrup. Spread half of the sour cream and walnut mixture. Place the second half of the base, soak it, and cover the cake with the remaining cream. You can decorate the cake with whole walnuts or grated chocolate, according to your preferences.

7. Cooling:
Let the cake sit in the refrigerator for 2-3 hours to set the cream and blend the flavors.

8. Serving:
Cut the cake into generous slices and enjoy it with a cup of coffee or tea. This cake pairs perfectly with fresh lemonade or a semi-dry white wine, which will complement the rich flavors of the walnuts and sour cream.

Practical tips:

- Use quality sour cream, as it will influence the final taste of the cake. Sour cream with a high-fat content will make the cream more stable and flavorful.
- If you want to add an extra hint of flavor, you can include a few drops of rum or almond extract in the sour cream mixture.
- The cake can easily be adapted by adding ingredients like canned peaches or berries, giving it a fruity note.

Nutritional benefits:
This cake contains walnuts, which are an excellent source of healthy fats, protein, and fiber. The sour cream adds calcium and vitamins, while the eggs provide a good source of high-quality protein. Of course, it is a dessert, so it should be consumed in moderation.

Frequently asked questions:

1. Can I use other types of nuts?
Yes, you can replace the walnuts with almonds or pistachios, depending on your preferences.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. What can I do if I don’t have sour cream?
You can use mascarpone cheese or Greek yogurt, but the taste will be different.

In conclusion, the sour cream and walnut cake is an excellent choice for any occasion, whether it's a birthday, a family reunion, or simply a weekend evening. With each slice, you will bring smiles and pleasant memories, so don’t hesitate to make it and share it with your loved ones. Bon appétit!