🍽️ Buttercream Cake with Walnut Kernels

Name: Buttercream Cake with Walnut Kernels
Total time: 30 min
Yield: 4 servings
Ingredients: 5 eggs; 1 pinch of salt; 120 g sugar; 1 packet vanilla sugar; 100 g flour; 1 tsp cinnamon; 2 level tsp cornstarch; 1 tbsp cocoa powder; 1 tsp baking powder; 60 g walnuts; 2 egg yolks; 60 g cornstarch; 500 ml milk; 250 g soft butter; 100 g powdered sugar; 3 tbsp walnut kernels; 1 tbsp honey

511 kcal · 30 min · 4 servings

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Ingredients

5 eggs
1 pinch of salt
120 g sugar
1 packet vanilla sugar
100 g flour
1 tsp cinnamon
2 level tsp cornstarch
1 tbsp cocoa powder
1 tsp baking powder
60 g walnuts
2 egg yolks
60 g cornstarch
500 ml milk
250 g soft butter
100 g powdered sugar
3 tbsp walnut kernels
1 tbsp honey

Instructions

1. Preheat the oven. Set it to 180 degrees for conventional heat or 160 degrees for fan-assisted heat.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Once the mixture starts to firm up, gradually add half of the sugar and the vanilla sugar while continuing to beat.
3. Beat the egg yolks with the remaining sugar until white and foamy. Stir in 3 to 4 tablespoons of hot water. Sift the flour over the mixture, add baking powder, cinnamon, cocoa powder, and cornstarch, and mix well. Gently fold in the egg whites.
4. Line a springform pan with baking paper. Pour in the batter and smooth the top. Bake the cake on the lower rack for about 30 to 40 minutes (perform the skewer test).
5. Let the baked cake cool briefly in the pan. Then remove it and let it cool completely for at least a few hours, preferably overnight.
6. For the cream, mix the walnuts with the egg yolks, the starch, and some of the cold milk in a saucepan. Then stir in the remaining milk.
7. Heat the mixture while stirring constantly. Bring it to a brief boil (do not let it boil vigorously), remove it from the heat immediately, and let it cool.
8. Stir the cream occasionally while it cools to prevent a skin from forming.
9. Cut the sponge cake into three even layers using a thread or a long knife.
10. Beat the butter with the powdered sugar until creamy (this takes about 10 to 15 minutes). Gradually add the completely cooled walnut cream while stirring.
11. Spread a little more than half of the cream onto two of the three cake layers. Stack all layers on top of each other. Coat the entire cake with the remaining cream. Smooth the sides and create a wavy texture on top. Chill the cake for at least 2 hours.
12. Toast the walnut kernels in a pan over medium heat without fat. Add the honey and let it caramelize briefly. Let it cool and decorate the cake with it before serving.

Nutrition per serving

kcal: 511
Protein: 9 g · Fett/Fat: 35 g · Carbs: 41 g