Boccaccio
I found this old recipe in a cooking magazine. I kept the basic ingredients but preferred to replace the coffee syrup with a simple sugar syrup, and for decoration, I toasted the walnuts in the oven for a few minutes. For those looking for a walnut sponge cake with mascarpone cream, it's the kind of dessert you can make without too much hassle, and you don't need special techniques.
Quick Info
Total time: Approximately 1 hour and 20 minutes (including cooling the sponge)
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 8-10 slices
Difficulty: Medium
Recipe type: Dessert for occasions, also suitable for a coffee with family
Ingredients
Sponge:
5 eggs
10 tablespoons powdered sugar
5 tablespoons water
5 tablespoons flour
150 g ground walnuts
1/2 packet baking powder
Cream:
200 g powdered sugar
200 g mascarpone
200 g butter
1 packet vanilla sugar
Syrup:
150 ml water
3-4 tablespoons sugar
1 vial (or a few drops) rum essence
Decoration:
100 g toasted and chopped walnuts
Preparation method
1. Start by preparing the sponge. In a bowl, mix the egg yolks with the powdered sugar and the 5 tablespoons of water. Whisk well until the mixture becomes creamy.
2. Incorporate the ground walnuts into the mixture. Then add the flour mixed with the baking powder. You don't need to insist too much, just enough to make everything homogeneous.
3. Beat the egg whites separately with a pinch of salt until stiff peaks form.
4. Gradually add the beaten egg whites to the walnut cream. Use a spatula and wide movements to avoid losing the air from the meringue.
5. Pour everything into a round baking pan greased with oil and dusted with flour.
6. Bake the sponge in the oven at 180°C for about 40 minutes. Check with a toothpick – if it comes out clean, it's ready.
7. After removing the sponge from the oven, let it cool completely before soaking it and adding the cream.
8. For the cream, beat the butter with the powdered sugar and the packet of vanilla sugar. You can use a mixer to achieve a fine texture. Once the butter is fluffy, add the mascarpone and mix until homogeneous.
9. Prepare the syrup by mixing the water with the sugar and rum essence. There's no need to boil it, just dissolve the sugar.
10. Once the sponge has cooled, poke it all over with a fork so that the syrup can soak in evenly.
11. Soak the sponge with the prepared syrup using a pastry brush or a spoon, according to your preference.
12. Spread a thin layer of cream on the sponge – on the sides and on top. Put the remaining cream in a piping bag and make rosettes of cream on the upper edge of the cake, leaving the center free.
13. For decoration, chop the toasted walnuts with a knife or in a food processor, but not too finely. Place the walnuts in the center of the cake and sprinkle some on the edges of the sponge.
14. Let the cake chill for a few hours before slicing it. If you have time, it's best to leave it overnight.
Why I make this recipe often
It uses basic ingredients, has a balanced taste between walnut and cream, and doesn't require complicated techniques. The sponge remains moist from the syrup, and the cream spreads easily. It can be made a few hours in advance and doesn't dry out quickly.
Tips and variations
Tips
Don't insist too much when adding the flour to the sponge, otherwise it may turn out denser.
The syrup absorbs better if the sponge is completely cold.
If you don't have a piping bag, you can spread all the cream on the sponge without making rosettes.
Toasted walnuts add extra flavor, but don't let them stay in the oven too long – they can become bitter.
Substitutions
Mascarpone can be replaced with a rich fresh cheese, but the cream will be denser.
Walnuts can be replaced with hazelnuts if you don't have allergies and want a slightly different taste.
Variations
You can add 1-2 tablespoons of cocoa to the cream if you prefer a more intense flavor.
For a more aromatic note, use almond essence in the syrup, not just rum.
Serving ideas
A slice goes well with coffee or tea.
If you want a more festive presentation, you can place a few whole walnut halves on top.
Frequently asked questions
1. Can I use granulated sugar instead of powdered sugar?
Powdered sugar incorporates more quickly and doesn’t leave granules, especially in the cream. With granulated sugar, you can achieve a slightly different texture and need to mix more.
2. If I don’t have mascarpone, can I use cream cheese?
You can use fresh cream cheese, preferably the richer kind. The taste will be slightly different, and the cream will be firmer.
3. Can the sponge be baked in a different shape?
A rectangular pan can also be used; the baking time may vary slightly depending on the thickness of the sponge.
4. Can the cake be made a day in advance?
Yes, it's actually recommended to let it sit in the fridge for a few hours. It slices better, and the flavors meld.
5. What if I don’t want to put rum essence in the syrup?
The syrup can be made with just water and sugar; you can also use a little vanilla essence or grated lemon zest for flavor.
Nutritional values
Estimate per slice (10 servings): approximately 390-410 kcal, 26 g fat, 30 g carbohydrates, 7 g protein. Most of the calories come from the cream and walnuts. Values are approximate and may vary based on the thickness of the sponge and how much cream you put on each slice.
Storage and reheating
The cake can be stored in the fridge, in a box or covered with foil, for up to 4 days. Freezing is not recommended as it changes the texture of the cream. It is served cold or at room temperature; do not reheat. If you have decorated with toasted walnuts, keep in mind that they may absorb moisture after 2-3 days.
Ingredients: Base: 5 eggs, 10 tablespoons powdered sugar, 5 tablespoons water, 5 tablespoons flour, 150 g ground walnuts, 1/2 packet baking powder. Cream: 200 g powdered sugar, 200 g mascarpone, 200 g butter, 1 packet vanilla sugar. Syrup: 150 ml water, 3-4 tablespoons water, 1 essence of rum. Decoration: 100 g roasted and chopped walnuts.
