Cake with vanilla cream and hazelnuts

The first time I tried this cake with vanilla cream and nuts was at a birthday party. I didn’t get to decorate it much because the kids were already circling around for the cream. The sponge turned out a bit tall that time because I wasn’t paying attention to the oven, but in the end, it was all eaten. Now I make it more relaxed, as I already know what I like about it and where I used to go wrong. I even swapped the nuts for walnuts once because I didn’t have anything else at home, and no one said anything bad; in fact, they even asked for the recipe.

Time: Including cooling and assembling, let’s say about 2 and a half hours. It’s done in stages; it’s not like you’re glued to it the whole time.
Servings: It makes a healthy cake, yielding about 10-12 good slices.
Difficulty: It’s somewhere around medium; it’s not complicated if you have patience. It requires a bit of attention with the cream, as if you rush… it can curdle or get lumpy.

Ingredients
For the sponge:
6 eggs – for structure and volume. The egg whites provide the foam, while the yolks help bind.
3 tablespoons of oil – makes the sponge more tender, so it’s not dry.
6 tablespoons of sugar – the right sweetness without numbing your teeth.
4 tablespoons of flour – it’s basic, don’t mess with the quantity.
2 tablespoons of cocoa powder – for color and chocolate flavor.
1 packet of baking powder (10g) – to help the sponge rise.

For the cream:
625 ml of milk – the base for the cream, that’s where you start.
6 tablespoons of sugar – for sweetness, you can adjust if you want less.
Vanilla extract – just a splash, it gives all the flavor, don’t skip it.
6 tablespoons of cornstarch – this is where the consistency comes from, so it doesn’t turn out liquid.
300 ml of heavy cream – for creaminess, whip it separately first.
150 g of unsalted nuts (or walnuts) – coarsely chopped, for texture. Never finely chopped, as you lose some charm.

For the syrup:
200 ml of water – the base for the syrup.
2 tablespoons of sugar – to make the syrup sweet, but not like a pastry shop.
Rum extract – just enough to smell nice, not to make you dizzy.

For the glaze:
150 g of chocolate (whatever you have, milk or dark) – clearly, it adds both color and flavor.
25 g of butter – so the glaze comes out soft, not hard as a rock.
100 ml of heavy cream – melts the chocolate beautifully and makes it shiny.

Decoration:
200 ml of heavy cream – whipped, to decorate the edges of the cake.

Preparation method

1. The sponge
First step, I preheat the oven to about 180°C. I take the eggs out of the fridge because I like them at room temperature; they whip better.

I separate the egg whites from the yolks (this part always annoys me, but it’s necessary). I sprinkle a pinch of salt over the egg whites and whip them until they form stiff peaks that hold the beaters. I gradually add the sugar – I know that if I add it all at once, the foam will deflate and I won’t like that. I continue whipping until it looks foamy, shiny, and doesn’t fall when you turn the bowl upside down (yes, I’ve tried and spilled it once…).

I mix the yolks well with the oil until it becomes like a thick cream. I gently pour it over the egg whites so the mixture doesn’t deflate. From here, I move on to the flour, mixed with the baking powder, and finally the cocoa. I incorporate each stage carefully with a spatula, not with a mixer, as it ruins the aeration.

I pour the mixture into a 28 cm round cake pan lined with baking paper. I don’t always have it; sometimes, I just grease it with oil and sprinkle flour, that works too. I bake the sponge for about 30-40 minutes – it depends; sometimes I check it with a toothpick after 30 minutes, and it’s still wet. If it smells too strongly of baking, it’s time to take it out. I let it cool on a rack, not in the pan, so it doesn’t get soggy on the bottom.

2. The cream
First, I put 500 ml of milk on the heat along with the sugar and vanilla extract. With the remaining milk (125 ml), I mix the cornstarch separately to avoid lumps.

When the milk on the stove starts to boil, I slowly pour the cornstarch mixture into the pot while constantly stirring with a whisk. Seriously, don’t leave it unattended – if you do, it will stick or get lumpy in half a minute. When it thickens like vanilla pudding, I take it off the heat. I cover it with plastic wrap to prevent a skin from forming and let it cool completely.

When the cream is completely cold, I whip the heavy cream separately until it holds stiff peaks and gently mix it with the vanilla cream. I don’t force it, so it doesn’t turn into butter. I chop the nuts (or walnuts) with a knife; I don’t process them in a food processor – I don’t know why, but when there are larger pieces, it’s tastier. I add them to the mixed cream.

3. The syrup
There’s not much philosophy here: I mix the water with the sugar until it all dissolves. I add the rum extract at the end. I don’t boil anything; it works just fine this way, and the sponge absorbs what it needs.

4. The glaze
I break the chocolate into small pieces and place it in a bowl over a double boiler or on very low heat with the butter and heavy cream. I stir until everything melts and I have a smooth, shiny cream. I let it cool a bit – if I pour it hot over the cake, it ruins the whipped cream.

Separately, I whip the heavy cream for decoration until it’s firm.

5. Assembly
I cut the completely cooled sponge into 3 horizontal slices. I’m not a specialist in cutting; sometimes the knife slips, and they aren’t perfect, but it doesn’t matter; you won’t see it once it’s covered with cream and whipped cream.

I place the first slice on a serving platter, soak it well with syrup, but without it dripping (if you add too much syrup, everything gets soggy). I spread 1/3 of the cream evenly, then add the second slice of sponge, more syrup, more cream, and the last slice, with cream on top and on the sides. I cover everything with the whipped cream and smooth it on the edges; I don’t stress about the pattern.

Finally, I pour the chocolate glaze over the top and let it drip a bit down the sides without stressing too much about the decoration. If I feel like it, I add some pieces of nuts or a few whipped cream flowers on the sides.

Why I make this recipe often
I don’t just serve it on holidays, although it’s great for name days and birthdays too. I like it because it’s not hard to make and not overly sweet like pastry shop cakes. I love the texture of the cocoa sponge – it’s fluffy, not dry, and the vanilla cream with nuts provides a balance between sweet and crunchy. It can be easily customized if you don’t have the exact ingredients, and people actually ask for the recipe when they taste it. Plus, if you cut and arrange it nicely, it looks magazine-worthy, but you didn’t work as hard as for a wedding.

Practical tips, variations, and serving ideas

Practical tips
Don’t whip the cream for the filling too hard; it can curdle, and then it won’t bind.
Be careful when cutting the sponge – let it cool completely; otherwise, it will break.
If you don’t have a detachable mold, you can use any round pan, but you need to grease it very well.
Don’t add all the whipped cream to the filling at once – add it spoon by spoon and mix gently, so it stays fluffy.

Ingredient substitutions and adaptations
If you want to make the recipe gluten-free, use a special cake mix instead of flour and make sure the cornstarch is gluten-free.
Nuts instead of hazelnuts – works just as well, sometimes even tastier, depending on your taste.
You can replace the heavy cream with plant-based cream if you want it dairy-free, but it won’t be as creamy.
If you don’t have cornstarch, you can use flour for the vanilla cream (about 3 tablespoons), but the taste is a bit different, and you’ll need to cook it longer to eliminate the raw flour taste.
No eggs in the sponge? You can use aquafaba (the liquid from a can of chickpeas); I tried it out of curiosity, and it turned out surprisingly good.

Recipe variations
You can add grated lemon zest or a bit of orange liqueur to the cream for a fresher taste.
I’ve tried it with white chocolate in the glaze – it’s okay, but you need to reduce the sugar in the cream, or else it will be too sweet.
Anyone who wants can add a thin layer of apricot jam between the sponge and the cream; it makes a nice combination.
I’ve also made it with fresh fruit on top of the glaze – raspberries, blueberries – it looks good and adds a flavor contrast.

Serving ideas
I serve it cold, after it has been in the fridge for a few hours.
It goes wonderfully with a strong coffee or a glass of cold milk, and it’s not the kind of cake you leave forgotten on the table.
For special occasions, I decorate it with whipped cream and fruit or chocolate shavings.
If I’m making a full menu, it makes a nice dessert after a simpler meal – like a barbecue or even something vegan, to create a contrast.

Frequently asked questions

Can I make the sponge a day in advance?
Yes, it’s actually better – I keep it covered; it doesn’t dry out and is much easier to cut the next day. You can assemble the cake a day in advance too, but don’t put the glaze on until it has cooled down well.

What do I do if the cream curdles?
If it curdles after you’ve added the whipped cream, try to save it with a bit of freshly whipped cream, gently mixed in with a spoon. If it still doesn’t work, you can use it as it is – it won’t affect the taste.

Can I freeze the cake?
The sponge can be frozen, but not the assembled cake with cream and whipped cream. When thawed, the cream will separate and lose that smooth consistency.

What can I use to replace the eggs in the sponge if I have allergies?
You can try using a “vegan egg” (chia with water or aquafaba). It won’t rise as much, but it will bind.

How long does it last in the fridge?
It easily lasts 3-4 days in a covered container. After that, it starts to take on a fridge taste, so don’t leave it longer.

Can I use milk chocolate for the glaze?
Yes, but reduce the sugar in the cream or syrup a bit; otherwise, it will be too sweet overall.

Nutritional values (approximate)
A slice has, according to my calculations, about 350-400 kcal, depending on how thick the layer of cream is and how much whipped cream you use for decoration. Most of the calories come from the vanilla cream (sugar, cornstarch, cream), followed by the sponge (eggs, sugar, cocoa). The fats come from the nuts, cream, and chocolate, but there are also proteins from the eggs. Carbohydrates are predominant; it’s clearly a dessert. It’s not diet food, but it’s not a bomb if you eat a slice, especially after a light meal. It has calcium from the milk, some magnesium from the nuts, and antioxidants from the cocoa if you want to find excuses to have another slice.

How to store and reheat
I keep it in the fridge in a closed container; it lasts easily for 3-4 days. If you want to keep the sponge longer, wrap it well in foil and freeze it without the cream. It’s easier to cut if it’s been in the fridge for a bit before slicing. There’s no point in reheating it; it’s a cake to be served cold – at room temperature, at most. If it’s too hard from the fridge, take it out 20-30 minutes before serving, and that’s it.

That’s my ritual when making the vanilla cream and nut cake. After so many occasions, I’ve gotten to make it by eye, but I still respect it with these ingredients. If you have questions, feel free to ask – I’ve encountered almost every possible variation with it, and I don’t mind sharing.

For the base: Beat the egg whites with a pinch of salt until foamy, then add the sugar and mix until glossy. Next, add the egg yolks mixed with oil, then the flour with baking powder, and finally the cocoa. Pour into a greased or parchment-lined pan (28 cm) and bake for 30-40 minutes. Remove and let cool on a rack. For the cream: Heat 500 ml of milk with sugar and vanilla essence. Dissolve the starch in the remaining 125 ml of milk in a bowl. When the milk on the stove starts to boil, pour in the starch while continuously stirring to avoid lumps. Let it cool, and when it's cold, whip the cream and fold it into the mixture. Finally, add chopped nuts, not too finely. For the syrup: In a bowl, mix water and sugar until the sugar dissolves, then add rum essence. For the glaze: Break the chocolate into pieces, add butter and liquid cream, and heat gently or over steam until combined. Let it cool. Whip the remaining 200 ml of liquid cream. Assembly: Cut the base into 3 layers (2 cuts), soak each layer. Place one layer on a platter and spread 1/3 of the cream, then add another layer of base, cream, and finally the last layer with the remaining cream to cover the cake. Coat the edges with whipped cream and lift slightly, then glaze.

 Ingredients: Sponge Cake: 6 eggs, 3 tablespoons oil, 6 tablespoons sugar, 4 tablespoons flour, 2 tablespoons cocoa powder, 1 packet baking powder. Cream: 625 ml milk, 6 tablespoons sugar, vanilla essence, 6 tablespoons cornstarch, 300 ml liquid cream, 150 g unsalted nuts. Syrup: 200 ml water, 2 tablespoons sugar, rum essence. Glaze: 150 g chocolate, 25 g butter, 100 ml liquid cream, 200 ml whipped cream.

 Tags:  cake cake layer vanilla cream