Antique cake with Walnuts, recipe

Helena Radulovic Toffolon
Jul 17
4 min read

Antique cake with Walnuts, recipe

Classic Walnut Antique Cake Recipe

This cake, while it may seem straightforward at first glance based on its ingredients, offers a flavor profile that strongly echoes the beloved and renowned Reform cake. The notable distinction lies in the method of preparation; unlike the traditional Reform cake, which utilizes a separation of egg whites for the crust and egg yolks for the filling, this delightful variation incorporates whole eggs into both components. This substitution not only simplifies the preparation process but also contributes to a richer and more cohesive texture throughout the cake.

Ingredients

To create this old-fashioned and wonderful cake, you will need a selection of ingredients that, while modest, come together to produce a truly festive dessert. The essential components include fresh eggs, which serve as the foundation of the cake, providing moisture and structure. You will also need either cooking chocolate or milk chocolate, depending on your preference for sweetness and richness. The choice between these two types of chocolate can significantly influence the overall flavor of the cake, with cooking chocolate offering a deeper, more intense chocolate flavor, while milk chocolate lends a sweeter, creamier taste.

In addition to the chocolate, you will require all-purpose flour, which forms the bulk of the cake and gives it the necessary body. Sugar is another key ingredient, adding sweetness that balances the bitterness of the chocolate and enhancing the overall flavor profile. Baking powder is essential for leavening, ensuring that the cake rises properly and achieves a light, airy texture.

To add a delightful crunch and a hint of earthiness, walnuts are included in the mix. Chopped walnuts not only provide a pleasing contrast in texture but also contribute a rich, nutty flavor that complements the chocolate beautifully. Furthermore, the inclusion of vanilla sugar adds a subtle aromatic sweetness that elevates the cake's taste, providing depth and complexity to each bite. Finally, butter is used to enrich the batter, imparting a luxurious mouthfeel and enhancing the overall flavor with its creamy richness.

Conclusion

This cake is festive enough for any occasion, whether it be a birthday celebration, a holiday gathering, or simply a special treat to enjoy with family and friends. Its elegant appearance and rich flavor make it a perfect centerpiece for dessert tables, while its straightforward preparation ensures that it can be made quickly and with minimal fuss. The combination of whole eggs, chocolate, nuts, and aromatic flavors results in a cake that is not only delicious but also evokes a sense of nostalgia, reminding many of cherished moments spent around the table with loved ones. In conclusion, this cake is a delightful blend of simplicity and sophistication, making it an excellent choice for both casual and formal events.

Ingredients: simple, total time: 80 min.

Bark:

8 eggs
1 pinch of salt
80 g granulated sugar/ 8 Tbsp
40 g all-purpose flour/ 6 Tbsp
1 bag baking powder/ 10g
100 g ground walnuts/ 14 Tbsp

Filling:

6 eggs
200 g granulated sugar
1 bag vanilla sugar/ 10g
200 g cooking chocolate
250 g butter/ or margarine
1 bag of icing sugar/ 40 g

and also:

walnuts for decoration/ about 50g

Antique-cake-with-Walnuts,-recipe — **Antique cake with Walnuts, recipe**

Preparation:

Bark:

Separate the egg whites from the yolks. Begin by beating the egg whites with a pinch of salt, gradually incorporating the sugar in several additions. Continue mixing until a firm, glossy consistency is achieved.
Reduce the mixer speed to the lowest setting, then add the yolks one by one.
Finally, gently fold in the flour combined with baking powder and the ground nuts using a spatula, ensuring the mixture remains light and airy.
Transfer the mixture to a large baking tray lined with parchment paper and smooth the surface.
Bake in a preheated oven at 180°C for approximately 25 minutes, until the top is lightly browned.

Filling:

In an appropriate bowl, beat the eggs and incorporate the sugar and vanilla sugar, mixing thoroughly with a wire whisk.
Position the bowl over steam (above another bowl containing boiling water) and cook the mixture, stirring continuously. Continue cooking for approximately 10-15 minutes until it begins to thicken.
Add the chocolate, broken into pieces, and stir until it melts. Cook for an additional 4-5 minutes. Allow the cooked mixture to cool, but not completely.
Introduce room temperature butter to the lukewarm mixture and blend with a mixer until it becomes foamy, achieving a creamier texture.
Finally, add the icing powder directly from the packet into the mixture, and blend again to combine.
Gently remove the paper from the crust, then slice it lengthwise to obtain three layers.

Layering cake:

crust,
1/4 filling,
crust,
1/4 filling,
crust - remaining filling on top and sides.

Decoration:

Decorate with ground nuts or as desired.

Cooling:

Put the cake in the fridge to stand for at least 4 hours or even better overnight so that it hardens and the flavors combine.

Buon appetito!

NOTE:

Tip: The cake is most beautiful when it sits for a while at room temperature after you take it out of the refrigerator, because then its rich flavor is best expressed.
Keep the cake in the fridge for 4-5 days. If you want, you can freeze this cake in special boxes or wrap it in aluminum foil. Take out the cake a couple of hours before consumption.