Grandmother's walnut temptation: A cake for every occasion
It seems that no cake in my family is as well-regarded as the walnut temptation. The very name makes you want to try it, and the taste and appearance confirm the rightness of this decision. I finally managed to beg my grandmother for the recipe!
My grandmother calls cake with nuts and cream "temptation." At first glance, it looks quite complicated. However, you don't have to be a master confectioner to try your hand at making it. The walnut cake is delicious and melts in your mouth, just perfect for a cup of hot coffee and a lazy afternoon.
Honey layers, delicate custard cream, and crunchy walnuts come together like nothing else. Below, I present the begged-for recipe. It's not particularly short, but it seems very intuitive to me. Since I managed to make it - you can too. I'm completely sure of that!
Cake with nuts and cream, aka walnut temptation
Ingredients:
Layers:
- 500g all-purpose flour
- 2 eggs
- 115g butter
- 150g sugar
- 3 tablespoons of liquid honey
- 1 teaspoon of baking soda
Cream:
- 850ml milk
- 2 packets of vanilla pudding powder
- 170g butter
- 100g sugar
Walnut mixture:
- 200g walnuts
- 85g butter
- 100g sugar
- 2 tablespoons of honey
Instructions:
- I start by preparing the custard. I pour about 500ml of milk into a saucepan and bring it to the boil. I dissolve the pudding powder in the remaining 350ml of milk, pour it into the saucepan with the boiling milk, and stir until it thickens. Set aside to cool.
- Now I mix the ingredients for the layers: all-purpose flour, sugar, honey, baking soda, cold chopped butter, and eggs.
- I knead everything, form a ball, secure it with cling film, and chill it for 20 minutes in the fridge.
- After this time, I divide the dough into three parts and roll each to the size of the prepared baking tin.
- Now, I bake the first two layers, one after another. It takes about 10 minutes at 180°C (for about 10 minutes).
- In the meantime, I prepare my sweet walnut mixture. I chop the walnuts and mix them in a pot with butter, sugar, and honey.
- I place the third honey layer in a baking tin and spread the walnut mixture on top. Bake for 15 minutes at 180°C.
- Time to return to the cream. I beat the warm butter with sugar, then mix it with the cooled custard. I spread half the prepared cream on the first baked layer. On top of that, I place the second layer and spread the remaining cream. The next "level" is the third layer, baked with the walnut mixture.
- Now, I put the cake in the fridge for 2 hours, and it's ready. Enjoy!
