Walnut Cake
10 servings
80 minutes
Walnut cake is a refined delicacy of Russian cuisine, combining delicate textures and a rich nutty flavor. Historically, nuts symbolized prosperity and wisdom, and their addition to desserts enriched the baked goods. In this recipe, an airy sponge layer is soaked in aromatic cream, while the nutty crumb creates an appetizing texture. The cream made from milk and butter adds tenderness, while vanillin subtly highlights the sweetness. The cake is perfect for festive tea gatherings or cozy evenings when one wants to enjoy traditional flavors. The chilled dessert becomes even richer, allowing the ingredients to reveal their deep nuances. It pairs wonderfully with strong tea or aromatic coffee, complementing them with soft creamy notes.
1
Beat 2 eggs with 1 cup of sugar, add sour cream, salt, citric acid, and baking soda. Gradually add flour and knead the dough. Spread it evenly in a well-greased pan and bake for 20-25 minutes at 200°C. Let the baked layer cool. Then cut it in half lengthwise. Crumble one half and mix it with crushed nuts.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Sour cream: 110 g
- Citric acid: 0.3 teaspoon
- Soda: 0.3 teaspoon
- Wheat flour: 2 glasss
- Walnuts: 65 g
2
Beat the egg with 1/3 cup of sugar. Add the remaining sugar to the milk and bring to a boil. Gradually pour about 1/2 cup of hot milk into the beaten egg. Then combine this mixture with the remaining hot milk and bring to a boil while stirring. Cool the mixture.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Milk: 1 glass
3
Cream softened butter with powdered sugar and gradually add the prepared egg-milk mixture while beating.
- Butter: 200 g
- Powdered sugar: 0.5 glass
4
Spread 1/3 of the cream on the cake layer. On top of the cream, add the crumbled dough with nuts. Use the remaining cream to coat the sides and top of the cake. Place the finished cake in the refrigerator for a short time.
- Vanillin: to taste