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🍰 Walnut Cake with Jam Filling

685 kcal · 30 min · 4 servings

Ingredients

• flour (for the pan)
• butter (for the pan)
• 375 g Crème fraîche
• 100 g ground walnuts
• 175 g powdered sugar
• 75 ml oil
• 2 eggs
• 150 g flour
• 1 packet baking powder
• 80 g cranberry jam
• 40 g apricot jam
• 300 ml whipping cream
• 1 tbsp vanilla sugar
• 1 packet whipping stabilizer
• powdered sugar (for dusting)
• cranberries (from the jar)

Instructions

1. 1. Grease a baking pan with butter and dust it lightly with flour.
2. 2. Preheat the oven to 180 degrees Celsius fan-forced.
3. 3. Stir the crème fraîche in a bowl until smooth.
4. 4. Add the walnuts, powdered sugar, oil, and eggs to the crème fraîche and mix well.
5. 5. Mix the flour with the baking powder.
6. 6. Fold the flour mixture into the cream mixture.
7. 7. Pour the batter into the prepared pan and smooth the top.
8. 8. Bake the cake for about 40 minutes until golden brown.
9. 9. Check for doneness with a wooden skewer, which should come out clean.
10. 10. Let the cake cool slightly, turn it out of the pan, and cut it crosswise into three equal strips.
11. 11. Let the cake strips cool completely.
12. 12. Warm the red and yellow jams separately.
13. 13. Spread the red jam onto two of the cake strips.
14. 14. Spread the yellow jam onto the third cake strip.
15. 15. Place one red-jam-covered cake strip into a jelly mold or back into the baking pan.
16. 16. Whip the cream with the vanilla sugar and cream stabilizer until stiff.
17. 17. Spread half of the whipped cream evenly over the first cake layer.
18. 18. Place the yellow-jam-covered cake strip on top with the jam side facing down.
19. 19. Spread the remaining whipped cream evenly over the yellow strip.
20. 20. Place the last red-jam-covered cake strip on top with the jam side facing down to close the cake.

Nutrition per serving

• kcal: 685
• Protein: 7 g · Fett/Fat: 49 g · Carbs: 52 g