This Walnut Cake is a decadent dessert with a nutty sponge cake, creamy custard layers, and crunchy caramelized walnuts on top. It’s the perfect treat for special occasions or a luxurious dessert at home.
Preparation Time
- Prep Time: 40 minutes
- Baking Time: 30 minutes
- Cooling Time: 2 hours
- Total Time: ~3 hours 10 minutes
Ingredients
For the Sponge Cake:
- 5 egg whites
- A pinch of salt
- 150 g (3/4 cup) sugar
- 60 g (0.4 cup) flour
- 1/2 tsp baking powder
- 200 g (1.5 cups) roasted walnuts, finely chopped
- Baking pan: 24 cm (9.5 inches)
For Cream 1 (Custard Cream):
- 5 egg yolks
- 60 g (4 tbsp) sugar
- 25 g (2.5 tbsp) cornstarch
- 250 ml (1 cup) milk
- 70 g (1/3 cup) butter, softened
For Cream 2 (Cream Cheese Layer):
- 200 g (1 cup) heavy cream (33% fat)
- 30 g (2 tbsp) sugar
- 300 g (1.3 cups) cream cheese
For the Caramelized Walnuts:
- 50 g (1/4 cup) sugar
- 100 g (0.8 cup) walnuts
Directions
Prepare the Sponge Cake:
- Preheat the oven to 180°C (356°F). Grease and line a 24 cm baking pan.
- Beat the egg whites and a pinch of salt until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Gently fold in the flour, baking powder, and roasted walnuts using a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make Cream 1 (Custard Cream):
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, and milk until smooth.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter until fully combined.
- Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 2 hours.
Make Cream 2 (Cream Cheese Layer):
- Beat the heavy cream and sugar until soft peaks form. Add the cream cheese and continue beating until smooth and fluffy.
Prepare the Caramelized Walnuts:
- Heat the sugar in a non-stick pan over medium heat until melted and golden.
- Add the walnuts, stirring quickly to coat them evenly in the caramel.
- Transfer to parchment paper and let cool. Break into smaller pieces once hardened.
Assemble the Cake:
- Spread the cooled custard cream (Cream 1) evenly over the sponge cake.
- Add the cream cheese layer (Cream 2) on top, spreading it evenly.
- Decorate the top with caramelized walnut pieces.
Serve:
- Refrigerate the assembled cake for at least 2 hours before serving to allow the layers to set. Slice and enjoy!
5 Serving Suggestions
- Serve with a cup of coffee or tea.
- Pair with a scoop of vanilla or caramel ice cream.
- Dust with powdered sugar for added elegance.
- Garnish with fresh berries for a pop of color.
- Add a drizzle of chocolate or caramel sauce.
Cooking Tips
- Toast the walnuts before using for enhanced flavor.
- Be gentle when folding ingredients into the egg whites to maintain the cake’s fluffiness.
- Use room-temperature butter for a smoother custard.
- Store the cake in the fridge for up to 3 days in an airtight container.
Nutritional Benefits
- Walnuts: High in healthy fats, omega-3s, and antioxidants.
- Eggs: Provide protein and essential nutrients.
- Cream Cheese: Adds calcium and creamy texture.
Dietary Information
- Contains gluten, dairy, and nuts.
Nutritional Facts (Per Slice – Serves 10)
- Calories: 350
- Protein: 8 g
- Carbohydrates: 25 g
- Fat: 24 g
- Sugar: 18 g
- Fiber: 2 g
Why You’ll Love This Recipe
- The perfect combination of creamy, crunchy, and nutty flavors.
- A stunning presentation for special occasions.
- Make-ahead friendly for stress-free entertaining.
- Customizable with different nuts or flavor additions.
Conclusion
This Walnut Cake with Cream Layers and Caramelized Walnuts is a rich, indulgent dessert that’s sure to impress. Whether for a party or a family gathering, it’s a delicious way to enjoy the nutty goodness of walnuts combined with creamy layers. Try it today and savor the decadence!
Frequently Asked Questions
- Can I make the sponge cake ahead of time? Yes, bake the sponge a day in advance and store covered at room temperature.
- Can I use other nuts? Pecans or almonds work well as substitutes for walnuts.
- Can I reduce the sugar? Slightly reduce sugar in the creams, but the caramel requires the full amount for proper texture.
- How do I prevent the sponge from deflating? Fold ingredients gently and avoid overmixing.
- What’s the best way to store leftovers? Store in the refrigerator in an airtight container for up to 3 days.
- Can I use pre-made caramelized nuts? Yes, but homemade provides a fresher flavor.
- How do I make this gluten-free? Substitute flour with gluten-free all-purpose flour.
- Can I use salted butter? Yes, reduce added salt in the recipe accordingly.
- What size pan works best? A 24 cm (9.5 inch) round pan is ideal for this recipe.
- Can I freeze the cake? Yes, freeze individual slices wrapped in plastic wrap for up to 1 month.