This Festive Walnut Cake is the perfect addition to your holiday table, combining the rich taste of walnuts with a smooth, creamy custard filling. Quick to prepare and irresistibly delicious, this cake is layered with nutty flavors and a hint of cocoa, making it an instant hit for any celebration. Its express preparation means you can enjoy more time with loved ones without compromising on a homemade, delectable dessert.
Why You’ll Love This: The cake’s delightful texture, from the airy sponge to the luscious custard cream, is enhanced by the crunch of walnuts, offering a satisfying contrast in every bite. The option to customize the soaking liquid means it can be tailored to suit all tastes, making it a versatile choice for festive gatherings.
Perfect Occasion: Ideal for holiday festivities, family reunions, or as a special treat to brighten the winter season. Its elegant presentation and sumptuous taste ensure it will become a cherished addition to your holiday traditions.
Decoration Tips: Finish this exquisite cake with a garnish of whipped cream, creating elegant swirls or dollops on top. A sprinkle of chopped walnuts or a dusting of cocoa powder adds a beautiful touch, making the cake as visually appealing as it is delicious.
Recipe:
Walnut Sponge Cake:
- Separate 6 eggs at room temperature. Whip the whites with a pinch of salt, gradually adding 130g of sugar until stiff peaks form. Incorporate the yolks one at a time, then fold in 1 cup of ground walnuts, 100g of flour, 2 tablespoons of cocoa powder, and ½ teaspoon of baking powder. Bake in a pre-lined 20-22 cm springform pan at 180°C (356°F) for about 40 minutes. Let cool and slice into three layers.
Custard Cream Filling:
- Whisk 4 egg yolks with 50g of sugar, a pinch of vanilla sugar, 30g of all-purpose flour, and 30g of cornstarch. Heat 250ml of milk and 250ml of cream in a saucepan, then gradually mix into the yolk mixture. Cook until thickened into a custard, cool to room temperature covered with cling film to prevent a skin from forming. Whip 170g of soft butter into the cooled custard, then blend in 250g of mascarpone cheese and ¾ cup of ground walnuts.
Assembly:
- Soak the sponge cake layers with cherry liqueur or coffee as preferred. Spread the custard cream between layers, starting with the top layer upside down for a flat surface, then refrigerate for a few hours. Frost the cake with the remaining cream and press chopped walnuts (or peanuts, if using) onto the sides.
Finishing Touches:
- Whip ½ cup of 36% cream to stiff peaks for decoration. Pipe onto the cake for a festive look.
This Festive Walnut Cake with Creamy Custard Filling is a testament to the joy of holiday baking, offering a balance of nutty flavors and creamy indulgence. Enjoy creating and sharing this delightful dessert with friends and family during the holiday season.
