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Chestnut walnut cake served
Festive walnut and chestnut cake with smooth chocolate topping.

Chestnut and Walnut Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake follows the classic patisserie school: a light, airy sponge base meets a rich, fatty cream. The flavour profiles of walnut and chestnut reinforce each other: both are earthy and deep, softened by the silkiness of the cream. The sponge's role here is to provide a carrier surface for the heavy cream.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (22-24 cm)
  • Electric whisk
  • Long serrated cake knife
  • Palette knife or spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the cake tin with baking paper and butter the sides.

Tip: Only put paper on the bottom; the batter 'climbs' the sides during baking, and if there's paper there, it might slip and deform.
2 ✓

Whisk the eggs with the sugar and salt until very foamy and pale (at least 6-8 minutes). It should multiply in volume.

Tip: This is the 'soul of the sponge'. The mechanical air beaten into the eggs will lift the batter in the oven as bubbles expand from the heat.
3 ✓

Mix the flour, baking powder, and 100g ground walnuts, then gently fold into the egg foam.

Tip: The oil content of the walnuts weighs down the foam, so work quickly and gently to avoid breaking the bubbles. Do not sift the flour with the nuts, as the nuts will get stuck.
4 ✓

Pour into the tin and bake for 25-30 minutes until a skewer comes out clean.

Tip: Do not open the door in the first 20 minutes, as the still-liquid batter will collapse from the sudden cold.
5 ✓

Cool completely, then cut into two layers.

Tip: When warm, the inside of the sponge is sticky and crumbly. During cooling, the starch sets, making it cut cleanly.
6 ✓

For the cream, whip the cream, then fold together with the chestnut purée and walnut paste.

Tip: All ingredients should be cold, otherwise the cream won't hold the whip.
7 ✓

Fill the layers, coat the cake, and decorate with chocolate sauce. Refrigerate for at least 2 hours.

Tip: During chilling, the sponge absorbs moisture from the cream and softens, and the flavours meld.

Recipe FAQ

Why did the sponge collapse?
You opened the oven door too soon (thermal shock), or didn't whisk the egg whites stiff enough.
The cream is too thick, what should I do?
Loosen it with a little extra liquid cream, adding it gradually.

Ingredients

  • 150 g Plain flour
  • 100 g Ground walnuts
  • 4 pcs Eggs (room temperature)
  • 150 g Caster sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 200 ml Double cream
  • 200 g Chestnut purée
  • 150 g Walnut paste (or very finely ground walnuts creamed with a little sugar and milk)
  • 50 ml Chocolate sauce
  • 10 g Butter (for tin)