Nut cake

I have made this cake several times, especially when I have some good walnuts at home and I don't want to let them sit for too long. It's not a complicated dessert either – it requires a little patience during assembly, but otherwise, the steps are quite straightforward. It's a simple walnut cake with two different creams and a chocolate glaze on top. If you have the ingredients on hand, you really can't go wrong.

Quick Info

Total Time: about 2 hours
Preparation Time: 30-40 minutes
Baking Time: 40-50 minutes for the base
Servings: 10-12
Difficulty: medium
Recipe Type: homemade walnut cake, great for platters or celebrations

Ingredients

Base:
4 eggs
200 g flour
150 g sugar
1 teaspoon baking powder
vanilla (powder or essence, whatever you have on hand)
100 g walnut kernels

Cocoa Cream:
100 g sugar
1 egg
100 g butter (soft, at room temperature)
25 g cocoa powder

Vanilla Cream:
250 ml milk (cold)
2 eggs
100 g sugar
20 g flour
5 g vanilla powder (or 1 packet of vanilla sugar)

Glaze:
100 g chocolate with 75% cocoa
100 g butter
50 g powdered sugar
2-3 teaspoons milk

Preparation Method

1. Base

1.1. Preheat the oven to 180°C.
1.2. Place the walnuts on a small tray and roast them in the oven for 5-10 minutes, just enough to enhance their flavor. Let them cool, then chop them coarsely.
1.3. Beat the eggs with the sugar until frothy. You can use a mixer or a whisk, whichever you prefer.
1.4. Incorporate the flour mixed with baking powder and vanilla, then add the roasted and cooled walnuts.
1.5. Pour everything into a baking tray lined with parchment paper or greased. Bake for 40-50 minutes, until a toothpick comes out clean.
1.6. Remove the base and let it cool completely before adding the creams.

2. Cocoa Cream

2.1. Beat the egg with the sugar until well combined.
2.2. Add the soft butter and cocoa powder.
2.3. Cook the mixture over a double boiler. Stir constantly until it thickens – it doesn't take long, but you need to watch it to avoid curdling or sticking. Turn off the heat and let it cool.

3. Vanilla Cream

3.1. Mix the eggs with the sugar, then incorporate the flour and vanilla powder.
3.2. Add the cold milk, stirring to prevent lumps from forming.
3.3. Place the cream over low heat and stir continuously for 5-10 minutes until it thickens. When it thickens, turn off the heat and let it cool.

4. Glaze

4.1. Break the chocolate into pieces and melt it together with the butter over a double boiler.
4.2. Once the chocolate has melted, gradually add the powdered sugar, mixing well.
4.3. If it becomes too thick, add 2-3 teaspoons of milk, as needed, until you achieve a smooth but not too runny texture.

5. Assembly

5.1. Once the base has cooled, spread the cocoa cream on top. Spread it in a layer about 1.5 cm thick, as the thickness allows.
5.2. On top of the cocoa cream, add the vanilla cream in a layer of about 1 cm.
5.3. Finally, pour the glaze on top while it's still slightly warm and fluid, so it spreads evenly.
5.4. If desired, sprinkle some walnut halves on top for decoration.
5.5. Let the cake chill for at least an hour before cutting, so the layers can set.

Why I Make This Recipe Often

It's perfect for when I have guests or want to present a layered cake without needing complicated techniques. It cuts nicely, doesn't get soggy too quickly, and the flavor is balanced, with plenty of walnuts and creams that have quite different flavors. Plus, it keeps well in the fridge for a few days.

Tips and Variations

Tips

- Roasted walnuts give a much more intense flavor than raw ones.
- Don't leave the creams on the heat for too long, especially the egg and cocoa one, to avoid curdling.
- Use a medium-sized tray, not too large, to ensure your layers are thick enough.

Substitutions

- You can swap the chocolate for a less intense one if you don't want a very bitter flavor for the glaze.
- If you don't have vanilla powder, vanilla sugar is sufficient for the white cream.
- Butter cannot be replaced with margarine without changing the taste and texture, but you can try a lighter butter if you want it to be lighter.

Variations

- If you prefer, you can add a bit of grated lemon zest to the vanilla cream.
- For a different appearance, you can add walnuts to the cocoa cream as well, but the cake will be denser.
- If you don't have chocolate, you can make a cocoa glaze with butter and powdered sugar, but it won't be as shiny.

Serving Ideas

- Cut into small squares for festive platters.
- It also works well as a dessert after a hearty meal, being quite filling.
- If you want to give it a festive look, decorate with walnuts or a little powdered sugar on top.

Frequently Asked Questions

1. Does the base come out dry if I bake it too long?

Yes, if you exceed 50 minutes or if you have a very powerful oven, it may become dry. Check towards the end with a toothpick and remove it as soon as no batter sticks to it.

2. Can I use unsalted store-bought walnuts?

Yes, it's important that they are not roasted or industrially salted. Roast them at home just enough to enhance their flavor.

3. Can the cocoa cream be made without a double boiler?

It can also be made directly over very low heat, but it must be stirred continuously, and there's a higher risk of it sticking or curdling. The double boiler is safer for egg-based creams.

4. Can the creams be made a day in advance?

Yes, but they must be well covered and kept cool. Stir them gently before use if they seem to have thickened.

5. Does the glaze harden too much after cooling?

It hardens enough to cut the cake into clean pieces, but it doesn't become brittle. If you've added too much powdered sugar and too little milk, it may become firmer.

Nutritional Values

These are estimates for a serving out of 12:

Calories: 340-370 kcal
Protein: 6-7 g
Fat: 21-23 g (from walnuts, butter, and chocolate)
Carbohydrates: 32-35 g

Being a cake with two creams made with eggs and butter, plus a walnut base, it's not the most diet-friendly. The amounts of sugar and butter are reflected in the nutritional values, but it's suitable for special occasions.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 4 days. The layers set nicely and don't get soggy, but after two or three days the base becomes a bit denser. It should not be reheated; it is served cold or at room temperature. If you want to transport it, let it chill to prevent the layers from shifting.

 Ingredients: Base: 4 eggs, 200 g flour, 150 g sugar, 1 teaspoon baking powder, vanilla, 100 g walnuts. Cocoa cream: 100 g sugar, 1 egg, 100 g butter, 25 g cocoa. Vanilla cream: 250 ml milk, 2 eggs, 100 g sugar, 20 g flour, 5 g vanilla powder. Glaze: 100 g chocolate (75% cocoa), 100 g butter, 50 g powdered sugar, 2-3 teaspoons milk.

 Tags:  nut cake