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🍽️ Festive Orange Cream Walnut Cake

868 kcal · 30 min · 4 servings

Ingredients

• 100 g ground walnut kernels
• 1 handful coarsely chopped walnut kernels
• 350 g soft butter
• 300 g honey
• 4 eggs (size M)
• 350 g whole wheat flour
• 2 tsp baking powder
• 25 g cocoa powder
• 1 tbsp rum
• 2 sheets gelatin
• 1 untreated orange
• 40 ml orange liqueur
• 500 g cream cheese
• 100 g powdered sugar
• 200 ml whipping cream
• orange zest (blanched)
• chopped walnuts (roasted)

Instructions

1. 1. Roast the ground and chopped walnut kernels in a non-stick pan without added fat until golden yellow.
2. 2. Remove the pan from the heat and let the nuts cool completely on a plate.
3. 3. Grease the bottom of a springform pan with a little fat.
4. 4. Preheat the oven to 180 degrees Celsius with top and bottom heat.
5. 5. Beat the butter in a mixing bowl with a hand mixer until smooth and creamy.
6. 6. Add the honey gradually while stirring constantly into the butter.
7. 7. Stir in the eggs gradually into the mixture.
8. 8. Mix the wholemeal flour with the baking powder and cocoa in a separate bowl.
9. 9. Add the flour mixture and the rum to the dough and mix everything briefly on medium speed.
10. 10. Gently fold the cooled walnuts into the dough.
11. 11. Spread the dough evenly and smoothly in the prepared springform pan.
12. 12. Bake the cake in the preheated oven for about 40 minutes.
13. 13. Check for doneness with a skewer test before removing the cake.
14. 14. Remove the cake from the oven and let it cool completely in the pan.
15. 15. Carefully release the cake from the pan.
16. 16. Slice the cooled cake horizontally into two equal halves.
17. 17. Soak the gelatin in cold water until it becomes soft.
18. 18. Finely grate the orange peel and squeeze the juice from the orange.
19. 19. Warm the orange juice together with the liqueur in a saucepan.
20. 20. Squeeze out the soaked gelatin sheet and dissolve it in the warm liquid.
21. 21. Beat the cream cheese mixture smooth with the powdered sugar.
22. 22. Take two or three tablespoons of the cream cheese mixture and stir it into the gelatin liquid.
23. 23. Mix this starter back into the remaining cream cheese.
24. 24. Whip the cream until stiff and gently fold it into the cream cheese mixture.
25. 25. Spread about one-third of the cream evenly over the bottom cake layer.
26. 26. Place the top cake half as a lid onto the cream.
27. 27. Cover the entire cake all around with the remaining cream.
28. 28. Place the cake in the refrigerator for about two hours to let the cream set.
29. 29. Decorate the finished cake with orange zest and walnuts before serving.

Nutrition per serving

• kcal: 868
• Protein: 13 g · Fett/Fat: 64 g · Carbs: 64 g