Catherine's Cake
Indulgent Walnut Cream Cake
Rich, juicy, and soft, this cake is a delightful creation that combines the earthy flavors of walnuts with the smooth, velvety texture of cream, resulting in a dessert that is nothing short of fantastic. The intricate layers of flavor and texture create a harmonious balance that makes each bite a memorable experience.
The process of making this cake may take a little longer than your average dessert, but the effort truly pays off in the end. From the moment you begin to gather your ingredients to the final presentation, each step is a labor of love that culminates in a treat that is sure to impress. The aroma of toasted walnuts fills your kitchen as you prepare the cake, setting the stage for a delightful baking experience.
Ingredients and Preparation
To create this masterpiece, you will need high-quality ingredients, including finely chopped walnuts, rich cream, and a selection of other baking staples. Start by carefully toasting the walnuts to enhance their flavor, allowing their natural oils to release and create a deeper, nuttier taste. The cream should be fresh and preferably at room temperature, as this will help achieve the perfect consistency when whipped.
As you combine these ingredients, you will notice how the flavors meld together. The cake batter should be mixed until just combined, ensuring that it remains light and airy. This attention to detail is crucial, as it contributes to the cake's soft and moist texture.
Baking and Assembly
Once your batter is ready, pour it into prepared cake pans and place them in the oven. The baking time may vary, but it's essential to keep an eye on the cakes as they rise and develop a beautiful golden color. A toothpick inserted into the center should come out clean, indicating that the cakes are perfectly baked.
After allowing the cakes to cool, the real fun begins with the assembly. Layer the cakes with generous amounts of whipped cream, allowing the cream to seep into the layers and enhance the overall moisture of the cake. The combination of walnut and cream creates a rich filling that complements the cake's texture beautifully.
A Dessert to Remember
The final presentation of your walnut cream cake should be nothing short of stunning. You can decorate the top with additional whipped cream, a sprinkle of finely chopped walnuts, or even a drizzle of chocolate for an extra touch of elegance. Each slice reveals the moist layers, inviting everyone to indulge in this delightful creation.
I wholeheartedly recommend this cake to anyone who appreciates the finer things in life. Once you make it, you will find yourself returning to this recipe time and time again. Its phenomenal taste will have you and your loved ones eagerly anticipating the next opportunity to enjoy this exquisite dessert. Follow the recipe closely, and prepare to be amazed by the delicious results that await you.
Ingredients: medium, standing cake 2h, total time: 80 min.
Round mold 26 cm and parchment paper
First Biscuit Layer
7 egg whites
2 pinches of salt
120 g granulated sugar
7 egg yolks
120 g ground walnuts
50 g all-purpose flour/ type550
50 g grated chocolate/ or 2 Tbsp of cocoa powder
Second Biscuit Layer
5 egg whites
2 pinches of salt
180 g granulated sugar
3 Tbsp vegetable oil
180 g chopped walnuts
50 g all-purpose flour (type550)
Cream
5 egg yolks
2 whole eggs
10 g vanilla sugar/1 bag
50 g powdered sugar
250 g butter
Other Accessories
100 ml milk + 120 ml
10 g vanilla sugar (bourbon)
80 g chopped walnuts.
1 bag whipping cream powder/ 40g
60 g chocolate
2 Tbsp oil
Preparation:
First Biscuit layer:
Place 7 egg whites into a deep bowl, add a pinch of salt, and whisk until foamy, approximately 1-2 minutes. Gradually incorporate 120 g of sugar, mixing for an additional 3-5 minutes.
Subsequently, add the egg yolks one at a time, stirring continuously for another 2 minutes.
Once a smooth and creamy consistency is achieved, gently fold in 120 g of ground walnuts, 50 g of flour, 50 g of grated chocolate, and 2 teaspoons of cocoa powder using a spatula, ensuring thorough mixing from the bottom up.
Prepare a 26 cm cake tin by lining the base with baking paper, allowing the paper to extend slightly beyond the sides, and secure the mold ring tightly.
Transfer the entire mixture into the mold, level it with a spatula, and bake in a preheated oven at 180 °C for approximately 15-20 minutes.
To check for doneness, insert a toothpick into the center of the cake.
Once baked, gently run a knife around the edge of the mold to loosen the cake, remove the mold ring, and allow it to cool.
After cooling, slice the cake in half using a sharp knife.
Second Biscuit Layer:
Whisk 5 egg whites with 2 pinches of salt using a frothy mixer for approximately 2 minutes. Gradually incorporate 180 g of sugar, stirring for an additional 3-4 minutes.
Once a thick mixture with foam is achieved, add 3 tablespoons of vegetable oil and fold in using a spatula. Then, incorporate 180 g of chopped walnuts and 50 g of flour, ensuring everything is thoroughly mixed by folding from the bottom up.
Prepare the same mold by lining it with baking paper, allowing the paper to extend slightly beyond the edges. Secure the mold tightly with a ring.
Pour the entire mixture into the mold and evenly level it with a spatula.
Baking:
Bake at 160 °C for 30 minutes.
Once the dough is baked, carefully run a knife around the edge to loosen it, then remove the mold ring and allow it to cool. Note: Do not cut this biscuit in half.
Meanwhile, prepare the cream for the cake.
Cream:
Combine 5 egg yolks and 2 whole eggs with 10 g of vanilla sugar and 150 g of powdered sugar. Whisk the mixture thoroughly using a hand wire whisk until smooth and free of lumps.
Once well-mixed, place a pot of water over medium heat and steam the mixture, stirring continuously, until it thickens. This process should take approximately 10 minutes.
Remove the mixture from the heat and allow it to cool, stirring occasionally.
Take 250 g of butter that has been brought to room temperature, place it in a deep plastic container, and mix with an electric mixer for 2-3 minutes.
Gradually incorporate the cooled cream into the butter, maintaining constant stirring.
Once combined, divide the cream into two equal portions.
Cake Processing:
Measure 100 ml of milk and pour it into a small, deep bowl. Add 10 g of vanilla sugar and stir thoroughly with a spoon until well combined.
Prepare a tray for the cake by lining it with paper on all sides. Place the first biscuit layer onto the tray.
Using a brush, evenly coat the entire biscuit with the milk and vanilla sugar mixture, ensuring it is not overly saturated.
Once the biscuit is coated, apply the cream on top of the first biscuit layer and spread it evenly.
Add a second biscuit layer over the cream, then apply another layer of cream, smoothing it over all sides.
Place the second half of the first biscuit onto the cream layer.
Repeat the process of brushing the biscuit with the milk mixture.
Apply the remaining cream around the cake in a thin layer and adhere chopped walnuts to the cream.
Remove the paper lining from around the cake, as it is no longer needed.
Proceed to prepare the whipped cream.
Whipped Cream:
Combine one packet or 40 g of whipped cream with 120 ml of milk. Whisk the mixture until it becomes thick and frothy.
Once the whipped cream is prepared, use a cake knife to evenly spread it over the final biscuit, then distribute the remaining chopped walnuts around it.
Chocolate Decoration:
Place 60 g of chopped chocolate in a small metal bowl, add 2 tablespoons of oil, and melt the mixture over steam until smooth.
Transfer the melted mixture into a cake syringe.
Apply the icing to the cake in a zigzag pattern from bottom to top, or decorate as desired. Refrigerate the cake for 2 hours to set.
Buon appetito!
"A recipe may begin with ingredients, but its true flavor comes from the love and memories shared through it." ☕🍰🌹
NOTE:
Keep the cake in the refrigerator for up to 4-5 days, covered with a lid.
Do you want to try something a little different?
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