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Walnut Cream Cake


walnut cream cake recipe

Just looking at my Walnut Cream Cake makes my mouth water again! This cake was phenomenal.
So easy and fast to make, with such delicious and complex flavors, super moist and creamy – simply perfect as a decadent dessert!
The cake part is pretty thin and super fluffy, so it’s cooled down in minutes – means you can start the cream process pretty soon after taking it out of the oven.
The cake is good for at least 3 days in the fridge, the longer you wait to eat it, the moister it gets 😉
This is a mini cake, if you want it bigger, please double the recipe and use a 9*13 inch baking pan, using the same baking time.

Walnut Cream Cake
Recipe type: Dessert
What you need
The Cake:
  • 3 eggs
  • ⅓ cup sugar
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • 1 teaspoon all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup walnuts, grounded
The Cream:
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon powdered sugar
  • 4 ounces milk chocolate, shredded
How you make it
  1. Preheat your oven to 395°F
  2. Line a 8 inch brownie pan with parchment paper
  3. In a large bowl combine eggs, salt, cinnamon and sugar with an electric mixer until fluffy
  4. Add flour, baking powder and grounded nuts
  5. Mix until well combined
  6. Pour batter into baking pan and bake for 12 minutes
  7. Let cool, then cut in half (a simple cut in the middle, not making two bottoms out of it)
  8. Combine all cream ingredients in a cold metal bowl and mix with an electric mixer until very stiff (at least 4 minutes)
  9. Now spread ⅓ of the cream on one half of the cake
  10. Place second half on top and spread remaining cream all around the cake
  11. Place in fridge for at least 2 hours before serving


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