# Walnut Cake

Recipe by [Elena Popescu](https://fridge.menu/en/u/elenapopescu)

A layered sponge cake filled with whipped cream, chocolate and walnuts, finished with a coffee glaze.

Servings: 1 · Prep 30 min · Cook 60 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Walnut Cake](https://image.fridge.menu/adaptations/8ydjjyzw/2686b524ff51522d647b2d105ae7b57c9a66088d22f55fece79afdc2b0319108.jpg)

## Ingredients

- 5 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 125 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 70 g [Butter](https://fridge.menu/en/i/butter) — softened, at room temperature
- 100 g [Plain flour](https://fridge.menu/en/i/flour)
- 75 g [Walnuts](https://fridge.menu/en/i/walnut) — ground to a flour-like texture
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1.5 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 1 tbsp [Caster sugar](https://fridge.menu/en/i/sugar)
- 800 ml [Whipping cream](https://fridge.menu/en/i/whipping-cream)
- 150 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — roughly chopped
- 125 g [Walnuts](https://fridge.menu/en/i/walnut) — roughly chopped
- 3 tbsp [Rum](https://fridge.menu/en/i/rum)
- 200 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 50 ml [Coffee](https://fridge.menu/en/i/coffee)
- 30 g [Walnuts](https://fridge.menu/en/i/walnut) — for decoration

## Steps

1. Separate the egg whites from the yolks.
2. Cut the vanilla pod lengthways and scrape out the seeds. Mix them with the sugar. Beat the sugar, vanilla and egg yolks until light and fluffy.
3. Beat the softened butter into the batter.
4. Mix the plain flour, ground walnuts, salt and baking powder, then quickly fold into the batter.
5. Whisk the egg whites to stiff, firm peaks.
6. Gently fold 1 tablespoon of the egg whites into the batter, then carefully fold in the rest without knocking out the air.
7. Spread the batter into a greased 20 cm springform tin lined with baking paper on the base.
8. Bake the sponge in a preheated fan oven at 175°C for about 30 minutes.
9. Leave the sponge to cool completely in the tin, then slice it into three layers.
10. Cut the vanilla pod lengthways and scrape out the seeds. Mix them with the sugar.
11. Whip the cream with the vanilla sugar until stiff.
12. Fold the chopped walnuts and chopped chocolate into the vanilla whipped cream.
13. Drizzle the sponge layers with a little rum.
14. Place one layer base-side down on a serving plate and spread some of the cream mixture over it.
15. Place the next layer on top and repeat the layering.
16. Place the final layer base-side up, press the cake down gently and smooth the edges with a palette knife.
17. Beat the icing sugar with the coffee to a thick glaze and spread it over the cake.
18. Decorate with walnuts.
19. Let the cake rest in the fridge for a few hours before serving.

Published 2026-10-08

https://fridge.menu/en/r/walnut-cake-8ydjjyzw

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