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Walnut cream layer cake served on a plate
Decadent layer cake filled with rich walnut cream

Walnut cream layer cake

Author: Flavelo
Recipes Cakes and Desserts
This cake evokes classic Hungarian confectionery, where walnuts are a staple ingredient. The base here is a heavier, butter sponge which can support the rich, creamy walnut filling. The flavour of the roasted walnuts becomes more intense in the cream as the fats release the aromas.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 12 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (22-24 cm)
  • Hand mixer
  • Palette knife for the cream

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Grease and flour the tin.

Tip: Use baking parchment on the bottom for safety.
2 ✓

Mix the flour, baking powder, and half of the ground walnuts (75g).

Tip: Walnuts add extra flavour and moisture to the batter.
3 ✓

Beat the soft butter with the sugar until fluffy, then add the eggs one by one. Mix thoroughly.

Tip: For a good emulsion, all ingredients must be at the same temperature.
4 ✓

Fold in the walnut flour mixture. Pour into the tin and bake for 30-35 minutes (skewer test).

Tip: Do not open the oven for the first 20 minutes!
5 ✓

Cool the cake layer completely, then slice in half horizontally.

Tip: Warm cake crumbles and breaks when cut.
6 ✓

Whip the cold double cream with the icing sugar until stiff peaks form, then fold in the remaining ground walnuts and the milk.

Tip: Add the milk carefully so the cream remains spreadable but not runny.
7 ✓

Fill the cake and coat the outside as well.

Tip: Refrigerate before serving to set the cream.

Recipe FAQ

Why did the sponge collapse?
You may have opened the oven door too early, or the centre wasn't fully baked. Sudden temperature changes can cause the structure to collapse.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 Eggs (room temperature)
  • 100 g Soft butter
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 150 g Ground walnuts (for batter and cream)
  • 200 ml Cold double cream
  • 80 g Icing sugar
  • 50 ml Milk