Walnut Custard Cake

Votes: 18

Time: 1 hour.
Complexity: easily
Servings: 4

It's hard to come up with a dessert recipe with a rich nutty flavor. This cake recipe uses walnuts in the crust, for decoration, and even for the glaze. A little secret to a fluffier cake is to sprinkle sugar in a greased pan. This will help the batter rise up the sugar crystals and prevent it from sticking to the pan. The cake turns out incredibly beautiful, delicious, and filling, but keep in mind that nuts are quite high in calories.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup walnuts
Halved and chopped walnuts, for garnish
1 cup premium flour
0.5 tsp salt
7 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 cup medium-fat milk
3 tbsp. l. dry custard
1/4 cup honey
2 tbsp. brandy or cognac
1 teaspoon vanilla extract
1.5 cups butter, room temperature
2 tbsp. walnut pieces
1 cup powdered sugar, sift through a sieve
0.5 tbsp. apricot jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, powdered sugar, walnuts, Apricot jam, brandy, cognac, honey

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 23cm round springform pan. Sprinkle the pan with sugar, tap it to shake off any excess, and line the bottom with parchment paper only.
Beat the nuts together with 0.5 cups of flour until finely ground. Sift the remaining 0.5 cups of flour and salt through a sieve and stir into the nuts.

Beat the eggs, sugar, and vanilla with a stand mixer or hand mixer until they flow smoothly when the beaters are lifted, about 6 minutes.

Stir the flour mixture into them in two stages and pour the dough into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean (do not open the oven for the first 25 minutes).

Leave the sponge cake to cool for 15 minutes, then remove from the pan and cool completely.
Custard frosting: In a small saucepan, whisk together the milk and custard powder and bring the mixture to a gentle simmer, stirring constantly until the mixture thickens like jelly, about 4 minutes.

Whisk in the honey and remove from heat.
Strain the custard through a sieve into another bowl set over a saucepan filled with enough ice water to stop the cooking process. Stir in the brandy and vanilla and chill, stirring occasionally.
While the cream is cooling, pulse the walnut pieces together with the powdered sugar in a food processor.
Transfer the custard to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the butter, a little at a time, until all the butter has been incorporated, scraping the sides of the bowl frequently.

Once the butter is incorporated, reduce the speed and add the nut mixture.
Assembling the cakeCut the nut cake in half and spread apricot jam on the bottom layer. Then spread about 3/4 cup of nut glaze on top.
Place the second cake layer on top and spread glaze over the top and sides until completely covered. Decorate as desired and gently press chopped walnuts into the sides of the cake.

Decorate the top of the cake with walnut halves and refrigerate.