Walnut cake with white chocolate cream

Walnut and white chocolate cream cake: a delight that combines sweetness with a hint of acidity, perfect for any occasion. This simple yet refined recipe is sure to become a favorite among your loved ones, and guests will eagerly ask to learn its secret.

Preparation time: 30 minutes
Baking time: 24 minutes (12 minutes for each layer)
Total time: 3 hours and 30 minutes (including cooling time)
Number of servings: 18

Ingredients

For the cake layers:
- 6 eggs
- 5 tablespoons milk
- 4 tablespoons oil
- 5 tablespoons sugar
- 5 tablespoons flour
- 100 g ground walnuts
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of salt

For the white chocolate cream:
- 250 ml liquid cream
- 200 g white chocolate
- 250 g mascarpone
- 50 g ground walnuts
- zest of one small lemon
- 3 tablespoons lemon juice
- sour cherry jam

For the glaze:
- 100 g dark chocolate
- 50 g milk chocolate
- 150 ml liquid cream
- colored candies for decoration

Instructions

1. Preparing the cake layers:
Preheat the oven to 180°C. Line a 24/37 cm baking tray with parchment paper to prevent the layers from sticking.

2. Mixing the ingredients:
In a large bowl, beat the egg yolks with the sugar until you obtain a frothy and light-colored mixture. Add the oil, milk, flour, ground walnuts, baking powder, and vanilla. Mix well until all ingredients are incorporated.

3. Beating the egg whites:
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for obtaining a fluffy cake layer. Start incorporating the egg whites into the yolk mixture with a spatula, using slow, gentle movements from top to bottom to avoid losing air from the egg whites.

4. Baking the layers:
Divide the mixture into two equal bowls. Pour the first half into the prepared tray and bake for 12 minutes. Check if it’s done by inserting a toothpick - if it comes out clean, the layer is perfect. Repeat for the second half of the mixture.

5. Cooling the layers:
Allow the layers to cool completely. If preferred, you can bake a single layer and then cut it in half lengthwise.

6. Preparing the white chocolate cream:
In a bowl over a double boiler, place the broken white chocolate and liquid cream. Constantly mix with a whisk until the chocolate is completely melted and homogenized. Once you have a smooth mixture, let it cool, then refrigerate for 3-4 hours.

7. Finishing the cream:
After the cream has set, take it out of the fridge and whip it until fluffy. Add the mascarpone, lemon zest, and lemon juice, mixing gently. Finally, fold in the ground walnuts.

8. Assembling the cake:
On a cutting board, place the first layer and spread it with sour cherry jam. Evenly spread the white chocolate cream on top, then place the second layer on top. Cover everything with plastic wrap and refrigerate for 2-3 hours.

9. Preparing the glaze:
For the glaze, combine the liquid cream with dark chocolate and milk chocolate in a saucepan over a double boiler. Constantly mix until the chocolate is completely melted. Once the glaze is smooth, let it cool slightly.

10. Decorating the cake:
Take the cake out of the fridge, cut it into equal-sized pieces (about 18 servings), and carefully pour the chocolate glaze over the top, letting it drip down the sides. Sprinkle colored candies for a festive look. Return the cake to the fridge until the glaze sets.

Serving suggestions

This walnut and white chocolate cream cake is ideal for serving at birthdays, parties, or simply with coffee with friends. You can pair it with a glass of sweet wine or a fragrant tea for a pleasant contrast between sweet and tart.

Nutritional benefits

This cake has a high walnut content, which is an excellent source of healthy fats and protein. The white chocolate adds a touch of sweetness, while the lemon not only adds flavor but also vitamin C. Additionally, the sour cherry jam contributes antioxidants, making this dessert not only a culinary delight but also a healthier choice.

Possible variations

- Dark chocolate cake: Replace white chocolate with dark chocolate for a more intense and less sweet version.
- Adding fruits: You can add slices of bananas or strawberries between the layers for an extra freshness.
- Gluten-free: Substitute flour with a gluten-free alternative to create a cake accessible to those with intolerances.

Frequently asked questions

Can I use another type of nuts? Yes, you can experiment with pecans or almonds to achieve different flavors.

How long can the cake be stored? The cake can be kept in the fridge for 3-4 days, covered, to maintain its freshness.

What can I do if I don’t have mascarpone? You can use well-drained cottage cheese or a cream cheese with a milder flavor.

Personal note

I fondly remember the first time I made this cake. It was a summer evening, and my guests were delighted by the combination of flavors. I love to serve it with a glass of lemonade or iced tea, and their reactions are always unforgettable. I hope you enjoy this recipe as much as I did!

Enjoy your meal and savor every moment spent in the kitchen!