Nut cake

Every time I've made this walnut cake, it has saved me when I needed something substantial and tasty, but not too fussy. I love it because it's straightforward, doesn't require complicated techniques, and the ingredients are simple and accessible. It's always been well-received, especially at family gatherings or when I wanted to have a homemade dessert for a few days in a row without stressing out.

Quick Info

Total time: about 5 hours (including chilling in the fridge)
Preparation time: 30-40 minutes (plus 4 hours in the fridge for the dough)
Baking time: depends on the oven, but for 3 layers, about 30-40 minutes in total
Servings: 10-12
Difficulty: easy-medium
Recipe type: walnut dessert, suitable for special occasions or as a weekend cake

Ingredients

For the layers:
3 eggs
2 tablespoons of honey
200 g sugar
100 g ground walnuts
1 teaspoon baking ammonia (for pastries)
flour as needed (usually enough to form a firm but not too hard dough)

For the cream:
400 g sour cream (fermented, fatty)
4 tablespoons sugar
rum essence (to taste)
200 g ground walnuts

For decoration:
grated chocolate (to preference)

Preparation steps

1. In a large bowl, mix the eggs, honey, sugar, ground walnuts, and baking ammonia. Gradually add flour until the dough binds and becomes firm enough to roll out. Once the dough is ready, cover it and let it chill in the fridge for at least 4 hours. The dough will firm up in the cold.

2. After the dough has chilled, divide it into 3 equal pieces. Roll out each piece thinly on the back of a baking tray. Bake each layer separately in a preheated oven. Baking time varies (about 10-12 minutes per layer at medium temperature), but the key is not to leave them too long, just until they turn slightly golden at the edges. Let them cool on a rack or a flat surface.

3. For the cream, place the sour cream in a deep bowl and add the sugar. Whip them with a mixer or whisk until thick and resembling homemade whipped cream. Finally, mix in the ground walnuts with a wooden spoon and adjust with rum essence to taste.

4. For assembly, place the first layer on a serving platter, spread some cream on top, add the second layer, more cream, the last layer, and the remaining cream on top. Finally, grate chocolate over the top or sprinkle as desired.

Why I make this recipe often

I love it because the ingredients are easy to find, it doesn't require much effort, and it has a rich walnut flavor. The cake holds up well for a few days, and the flavors meld together after sitting for a day. It’s not fussy, either in preparation or storage.

Tips and Variations

Tips
If the dough seems too soft after chilling, add a pinch of flour when rolling it out.
The sour cream for the cream should be fatty (at least 20%); otherwise, it won’t whip well.
You can bake the layers on parchment paper if you want to remove them more easily.

Substitutions
Sugar can be brown, but the cake will be darker in color.
Rum essence can be replaced with vanilla.
Honey can be of any type; the variety doesn’t matter much.

Variations
You can add raisins or lemon zest to the cream if you want to change the flavor.
Roasted walnuts can be used for a more intense taste.

Serving Ideas
It cuts best after being chilled for a few hours or overnight.
It pairs well on its own, with tea or coffee, or alongside a bit of cold sour cream.

Frequently Asked Questions

1. What type of sour cream is suitable for the cream?
Fermented, fatty sour cream (minimum 20%); it should not be cooking cream or contain additives. It whips easier and doesn’t soften too quickly.

2. What can I substitute for baking ammonia if I don't have it?
The classic recipe uses baking ammonia for texture. If you don’t have it, you can try baking powder, but the layers won’t be as crumbly.

3. Can I make the layers in advance?
Yes, the layers can be made a day ahead. Keep them chilled, well covered.

4. Does the cake need to be refrigerated after it’s made?
Yes, the cream with sour cream requires refrigeration, and the cake cuts better when cold.

5. Can I use hazelnuts or other nuts instead of walnuts?
Yes, but the flavor will change. It turns out best with Romanian walnuts.

Nutritional Values

Approximately, one serving (1/12 of the cake) has around 350-400 kcal. Macros: about 25 g carbohydrates, 25 g fats, 7 g proteins, considering how much walnut and sour cream it contains. These are just estimates; values may vary based on the exact amount of flour and sour cream used.

Storage and Reheating

The cake stores very well in the fridge, covered, for up to 4 days. I do not recommend reheating; it is served cold or at room temperature. If it sits longer, the layers soften, and the flavor becomes more uniform. It’s not a cake that should go in the freezer.

 Ingredients: for the dough 3 eggs 2 tablespoons of honey 200 g sugar 100 g ground walnuts 1 teaspoon ammonia flour as needed For the cream 400 g sour cream 4 tablespoons of sugar rum essence 200 g ground nuts

 Tags:  walnut cake