Nut and vanilla cake
I made this walnut and vanilla cake when I didn't have time to bake multiple layers, like in a classic Egyptian cake. The result is quite close in taste, and honestly, everyone finished it quickly. I didn't even have time for detailed photos because it was given as a gift, but the recipe is one I've returned to several times.
Quick Info
Total time: approx. 2.5-3 hours (including cooling the cake)
Preparation time: 30-40 minutes
Baking time: 30-40 minutes (depending on the oven)
Servings: 10-12
Difficulty: medium
Recipe type: cake for occasions or birthdays
Ingredients
Cake
6 eggs
4 tablespoons flour
2 tablespoons cornstarch
4 tablespoons ground walnuts
1 teaspoon baking powder
a pinch of salt
3 tablespoons oil
3 tablespoons water
Vanilla cream
350 ml milk
3 and a half tablespoons flour
6 tablespoons sugar
3 egg yolks
3 packets vanilla sugar
250 g butter
Whipped cream
300 ml liquid cream
300 ml sour cream
2 tablespoons sugar
1 packet vanilla sugar
Decoration
caramelized chopped walnuts
Instructions
1. Prepare the cake. Separate the egg whites from the yolks. Beat the egg whites with the salt until frothy, then gradually add the sugar (not listed in the ingredients, but it's clear that the sugar mentioned for the cream is needed – I use 6 tablespoons for the cream, the cake is made without additional sugar, as per the recipe).
2. When the egg whites are stiff, beat the yolks with the oil and water. Mix them with the beaten egg whites.
3. Sift the flour together with the cornstarch and baking powder. Gently fold in, using an upward motion. Add the ground walnuts.
4. Pour the mixture into a round cake pan (22 cm), leveling it. Bake on low heat in a preheated oven until a toothpick comes out clean. I usually leave it for 30-40 minutes, but I check it in advance.
5. Let the cake cool completely for a few hours. It's best if you can make it a day ahead. Then cut it into three layers with a long knife.
6. For the vanilla cream, place the egg yolks in a double-bottomed pot. Add the flour and 3 tablespoons of sugar, mixing well. Gradually pour in the milk, whisking to avoid lumps.
7. Place the pot over low heat and cook, stirring continuously, until it thickens to a pudding-like consistency. Remove from heat, place the pot in another one with cold water, and stir until the cream cools.
8. Add the vanilla sugar to the cooled cream.
9. Separately, beat the butter with the remaining sugar (3 tablespoons) until fluffy. Gradually incorporate the cold vanilla cream into the butter, mixing gently to avoid curdling.
10. For the whipped cream, beat the liquid cream with the sour cream, sugar, and vanilla sugar until you reach the desired texture.
11. Assembly: Place the first layer on a platter, spread half of the vanilla cream, and level it. Add a quarter of the whipped cream on top and spread evenly.
12. Place the second layer and repeat: a layer of vanilla cream, then whipped cream.
13. Place the last layer on top. Cover the cake with the remaining whipped cream, smoothing it out evenly on the sides.
14. Decorate with caramelized walnuts to taste. Sometimes I completely cover the edges with ground walnuts or add a bit of chocolate glaze if I have it on hand, but it's not mandatory.
Why I make this recipe often
The walnut cake bakes all at once and saves a lot of time. The vanilla cream comes out rich and has a classic taste, and the combination with whipped cream and caramelized walnuts is very balanced. It fits many occasions and slices well even the next day.
Tips and Variations
Tips
The cake is easiest to cut after it has completely cooled. You can make the cake a day in advance if you want to save time.
If you want a taller cake, use a smaller pan (20 cm) or double the quantities.
If you have time, you can make the caramelized walnuts in advance and store them in an airtight container.
Substitutions
The sour cream for the whipped cream can be replaced with just liquid cream if you don’t have sour cream on hand, but the texture and taste will differ slightly.
If you don’t have cornstarch, you can use only flour for the cake, but the cornstarch makes it finer.
Variations
You can sprinkle small pieces of caramelized walnuts between the layers for extra texture.
For decoration, a thin chocolate glaze or just extra ground walnuts on the edges works well.
If you want a lighter cream, reduce the butter to 200 g.
Serving Ideas
Serve at room temperature or slightly chilled. It pairs well with coffee or tea.
Frequently Asked Questions
1. Can I use other nuts for the cake?
Yes, you can also use ground peanuts or almonds, but the taste will be slightly different.
2. Can I use only plant-based whipped cream?
You can, but cream made from sour cream and liquid cream has a more natural taste.
3. What if I don't have a 22 cm pan?
You can use a 24 cm one, but the layers will be slightly thinner, or you can adjust the quantities for the pan you have.
4. Can I freeze the cake?
I do not recommend it, as the whipped cream and cream do not retain their texture after thawing.
5. Is syrup needed for the cake?
The cake is moist enough due to the cream, so no additional syrup is needed.
Nutritional Values
Estimate for one slice (out of 12):
approx. 450-500 kcal
Fats: 32-35 g
Carbohydrates: 34-38 g
Proteins: 6-7 g
Calculations may vary depending on the brand of ingredients and the size of the slice. It is a dense cake with many rich ingredients.
Storage and Reheating
Store in the refrigerator, covered. It stays fresh for 2-3 days. I do not recommend reheating; it is served cold or at room temperature. The caramelized walnuts may soften after a few days, but the cake remains delicious.
Ingredients: Base 6 eggs 4 tablespoons flour 2 tablespoons cornstarch 4 tablespoons ground walnuts 1 teaspoon baking powder a pinch of salt 3 tablespoons oil 3 tablespoons water Vanilla cream 350 ml milk 3 and 1/2 tablespoons flour 6 tablespoons sugar 3 egg yolks 3 packets vanilla sugar 250 g butter Whipped cream 300 ml liquid cream 300 ml sour cream 2 tablespoons sugar 1 packet vanilla sugar caramelized chopped walnuts
