Classic walnut layered cake

Submitted by enr on 05 Mar 2014
# For the base:
6 eggs
200 g sugar
1 cup ground walnuts
75 g breadcrumbs
1/2 tsp baking powder
# For syrup:
50 ml brandy, cognac or whiskey, mixed with 100 ml cold water or milk
# For the cream:
140 g ground walnuts
100 ml milk
200 g butter
170 g of powdered sugar
vanilla and peel and juice of 1/2 lemon
# For glaze:
120 g white chocolate
80 ml liquid unsweetened cream
20 g butter
Classic walnut layered cake
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To make the base First shake very well yolks with 2/3 of sugar. Separately, beat egg whites to snow, and at the end add the remaining sugar and dorazbiete until you get solid tips. In a bowl mix the walnuts, breadcrumbs, baking powder and vanilla. To add the yolks beaten whites and dry mixture alternatively. Stir gently with a blade or a rod, not a mixer. Pour the dough in a baking dish 26 or 28 cm, covered with baking paper. Bake the base in a preheated 170C oven for about 25-30 minutes. Check readiness with a toothpick. For the cream boil for a few minutes on medium heat the walnuts and milk. Will get very thick mixture. Allow them to cool well. Beat the butter with powdered sugar fluffy cream. Add the walnuts, grated lemon rind, lemon juice, vanilla and beat again. Cut the base in the middle. Put one half into the cake pan and spray with half the alcohol. If you do not like the taste of alcohol in sweets, skip it and syrup with milk. On the base, apply cream, cover with second base again and syrupy. For the icing, mix all products and heat them or stove or in the oven MW. Stir until smooth and until glaze is still slightly warm pour it over the cake. Garnish with whole walnuts.
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05 Mar 2014


Bravo, snowy, very nice pictures! :)

Thank you for the nice words Orris! :)