I happened to start making crescent rolls and discovered halfway through the dough that I had no vanilla. I wasn't in the mood to cut out cookies either, and a quick visit made me rethink everything. That's how I ended up making this cake with walnuts and plum jam, with tender layers and a dense filling.
Quick Info
Total time: Approximately 1 hour and 30 minutes (including cooling the cake)
Servings: 24 pieces (baking tray 26x40 cm)
Difficulty: medium
Ingredients
Layers:
- 200 g butter at room temperature
- 2 tablespoons (approx. 50 g) lard
- 5 tablespoons sugar (about 100 g)
- 2 egg yolks
- 200 ml sparkling water
- 2 sachets of baking powder (each for 375 g flour)
- 200 g finely ground walnuts
- 800 g flour
- 1 pinch of salt
Filling:
- 2 egg whites
- 2 tablespoons sugar (approx. 40 g)
- 100 g coarsely ground walnuts
- Juice of 1/2 lemon
- Grated lemon zest
- 1 pinch of salt
- 400-450 g plum jam (for a thicker filling you can add more or less walnut, to taste)
Preparation method
1. Prepare the dough for the layers. In a large bowl, cream the butter with the lard and sugar until creamy and the sugar has partially dissolved. I use a wooden spoon, but a mixer works too if you want to be quick.
2. Add the egg yolks and mix well. Then add the ground walnuts and a pinch of salt. Mix again.
3. Gradually pour in the sparkling water and start adding the flour mixed with the baking powder. Incorporate everything and knead briefly, just enough to get a homogeneous, slightly crumbly dough.
4. Divide the dough into two as evenly as possible. Roll out the first part directly on a baking paper to the size of the tray (26x40 cm). Transfer it with the paper into the tray.
5. For the filling, beat the egg whites with a pinch of salt until foamy. Add the sugar in two or three batches and mix until it becomes a shiny meringue.
6. Add the lemon juice and grated zest, then the coarsely ground walnuts. Incorporate the plum jam and mix until you get a homogeneous mixture.
7. Pour the filling over the first layer of dough in the tray. Level it with a spatula without pressing too hard.
8. Roll out the second layer on another baking paper or on a floured surface, then place it over the filling. Remove the paper if necessary. Prick the top layer with a fork in several places.
9. Place the tray in the preheated oven at 180°C, on the middle rack. Bake for 40 minutes, until the top is lightly browned.
10. Remove from the oven and let the cake cool completely in the tray. If you try to cut it while hot, the jam will run and it will crumble.
Why I make this recipe often
It's the kind of cake you can prepare when you have leftover walnuts and jam; it’s not fussy about decoration or appearance. It slices well after cooling and lasts a few days without hardening or losing its flavor. The layers soften from the jam and keep well at room temperature.
Tips and variations
Tips
- The dough is quite dense and slightly crumbly due to the walnuts. Do not try to roll it out too thinly, or it will break.
- When placing the second layer, you can roll it gently on a rolling pin and unroll it directly over the tray.
- Thicker plum jam without too much sugar works best. If the jam is very runny, add more walnuts to the filling.
Substitutions
- If you don't have lard, use all butter, but lard adds extra tenderness.
- The flour can be combined with whole wheat flour (up to 200 g of the total) for a more rustic taste, but the layers will be denser.
- Instead of plum jam, you can use sour cherry or apricot jam, but it shouldn't be too sweet.
Variations
- The filling can be enriched with raisins, chopped dried apricots, or even a few tablespoons of cocoa.
- The layers can be brushed with a little egg yolk and milk before baking for a shinier appearance.
- For those who want more walnuts, you can increase the amount to 150 g in the filling.
Serving ideas
- Cut the cake into equal squares or rectangles after it has completely cooled.
- It can be dusted with sugar if you prefer, but it’s not mandatory.
- Great alongside coffee or tea, but also works as a dessert packed for work or school.
Frequently asked questions
1. Can I use yeast instead of baking powder?
Yes, but it won't be as tender. For this amount, try using one packet of dry yeast (7 g), activated in a little warm water with sugar, then let the dough rise for 30 minutes.
2. Can it be made without lard?
Yes, it can be replaced with butter, but the texture will be slightly different, less tender, but still pleasant.
3. What type of jam is the best?
Plum jam is ideal because it’s denser and slightly tart, but fruit jams without too much sugar work as well, possibly drained if they are very runny.
4. How do I prevent the top layer from cracking while baking?
Do not roll it out too thin and do not skip the step of pricking it with a fork. If the dough is too cold, let it sit at room temperature for a while before rolling out.
5. Can I freeze the cake?
Yes, cut into portions, it freezes well. Let it thaw in the fridge and it does not significantly change texture.
Nutritional values
For one serving (approximately 50 g):
- Calories: 190-210 kcal
- Protein: 3 g
- Carbohydrates: 22 g
- Fat: 11 g
Values vary depending on the type of lard, jam, and the amount of sugar. The cake is rich in fats (from walnuts, butter, and lard) and carbohydrates.
Storage and reheating
The cake keeps covered at room temperature for up to 4 days. For longer periods, store in the fridge and take it out 15-20 minutes before serving, to reach room temperature. I do not recommend reheating, but if you want to bring the texture back to its original state, 1-2 minutes in a very low oven may help (without letting the cake dry out).
Quick Info
Total time: Approximately 1 hour and 30 minutes (including cooling the cake)
Servings: 24 pieces (baking tray 26x40 cm)
Difficulty: medium
Ingredients
Layers:
- 200 g butter at room temperature
- 2 tablespoons (approx. 50 g) lard
- 5 tablespoons sugar (about 100 g)
- 2 egg yolks
- 200 ml sparkling water
- 2 sachets of baking powder (each for 375 g flour)
- 200 g finely ground walnuts
- 800 g flour
- 1 pinch of salt
Filling:
- 2 egg whites
- 2 tablespoons sugar (approx. 40 g)
- 100 g coarsely ground walnuts
- Juice of 1/2 lemon
- Grated lemon zest
- 1 pinch of salt
- 400-450 g plum jam (for a thicker filling you can add more or less walnut, to taste)
Preparation method
1. Prepare the dough for the layers. In a large bowl, cream the butter with the lard and sugar until creamy and the sugar has partially dissolved. I use a wooden spoon, but a mixer works too if you want to be quick.
2. Add the egg yolks and mix well. Then add the ground walnuts and a pinch of salt. Mix again.
3. Gradually pour in the sparkling water and start adding the flour mixed with the baking powder. Incorporate everything and knead briefly, just enough to get a homogeneous, slightly crumbly dough.
4. Divide the dough into two as evenly as possible. Roll out the first part directly on a baking paper to the size of the tray (26x40 cm). Transfer it with the paper into the tray.
5. For the filling, beat the egg whites with a pinch of salt until foamy. Add the sugar in two or three batches and mix until it becomes a shiny meringue.
6. Add the lemon juice and grated zest, then the coarsely ground walnuts. Incorporate the plum jam and mix until you get a homogeneous mixture.
7. Pour the filling over the first layer of dough in the tray. Level it with a spatula without pressing too hard.
8. Roll out the second layer on another baking paper or on a floured surface, then place it over the filling. Remove the paper if necessary. Prick the top layer with a fork in several places.
9. Place the tray in the preheated oven at 180°C, on the middle rack. Bake for 40 minutes, until the top is lightly browned.
10. Remove from the oven and let the cake cool completely in the tray. If you try to cut it while hot, the jam will run and it will crumble.
Why I make this recipe often
It's the kind of cake you can prepare when you have leftover walnuts and jam; it’s not fussy about decoration or appearance. It slices well after cooling and lasts a few days without hardening or losing its flavor. The layers soften from the jam and keep well at room temperature.
Tips and variations
Tips
- The dough is quite dense and slightly crumbly due to the walnuts. Do not try to roll it out too thinly, or it will break.
- When placing the second layer, you can roll it gently on a rolling pin and unroll it directly over the tray.
- Thicker plum jam without too much sugar works best. If the jam is very runny, add more walnuts to the filling.
Substitutions
- If you don't have lard, use all butter, but lard adds extra tenderness.
- The flour can be combined with whole wheat flour (up to 200 g of the total) for a more rustic taste, but the layers will be denser.
- Instead of plum jam, you can use sour cherry or apricot jam, but it shouldn't be too sweet.
Variations
- The filling can be enriched with raisins, chopped dried apricots, or even a few tablespoons of cocoa.
- The layers can be brushed with a little egg yolk and milk before baking for a shinier appearance.
- For those who want more walnuts, you can increase the amount to 150 g in the filling.
Serving ideas
- Cut the cake into equal squares or rectangles after it has completely cooled.
- It can be dusted with sugar if you prefer, but it’s not mandatory.
- Great alongside coffee or tea, but also works as a dessert packed for work or school.
Frequently asked questions
1. Can I use yeast instead of baking powder?
Yes, but it won't be as tender. For this amount, try using one packet of dry yeast (7 g), activated in a little warm water with sugar, then let the dough rise for 30 minutes.
2. Can it be made without lard?
Yes, it can be replaced with butter, but the texture will be slightly different, less tender, but still pleasant.
3. What type of jam is the best?
Plum jam is ideal because it’s denser and slightly tart, but fruit jams without too much sugar work as well, possibly drained if they are very runny.
4. How do I prevent the top layer from cracking while baking?
Do not roll it out too thin and do not skip the step of pricking it with a fork. If the dough is too cold, let it sit at room temperature for a while before rolling out.
5. Can I freeze the cake?
Yes, cut into portions, it freezes well. Let it thaw in the fridge and it does not significantly change texture.
Nutritional values
For one serving (approximately 50 g):
- Calories: 190-210 kcal
- Protein: 3 g
- Carbohydrates: 22 g
- Fat: 11 g
Values vary depending on the type of lard, jam, and the amount of sugar. The cake is rich in fats (from walnuts, butter, and lard) and carbohydrates.
Storage and reheating
The cake keeps covered at room temperature for up to 4 days. For longer periods, store in the fridge and take it out 15-20 minutes before serving, to reach room temperature. I do not recommend reheating, but if you want to bring the texture back to its original state, 1-2 minutes in a very low oven may help (without letting the cake dry out).