Walnut Layer Cake

Walnut Layer Cake features a dark walnut sponge, a light sponge with raisins, and a rich, buttery custard cream—all perfectly balanced in flavor and texture. This vintage-style dessert is ideal for special occasions, holidays, or simply when you want to bake something unforgettable.

Ingredients:

Dark Walnut Sponge:

• 6 egg yolks
• 6 tablespoons granulated sugar
• 6 tablespoons finely ground walnuts
• 2 tablespoons all-purpose flour
• 1 packet baking powder (about 2 teaspoons)
• 6 egg whites (beaten into stiff peaks)
• 2 tablespoons unsweetened cocoa powder

Light Sponge:

• 5 egg whites
• 7 oz granulated sugar (about 1 cup)
• 5.3 oz chopped walnuts (about 1¼ cups)
• 5.3 oz raisins (about 1 cup)
• 4 tablespoons all-purpose flour
• 2 tablespoons neutral oil (such as sunflower or canola)
• 1 packet baking powder (about 2 teaspoons)

Custard Buttercream:

• 5 egg yolks
• 2 whole eggs
• 3.5 oz granulated sugar (about ½ cup)
• 9 oz unsalted butter (2 sticks + 2 tablespoons), softened
• 2 packets vanilla sugar or 2 teaspoons vanilla extract
• Optional: 3.5 oz dark chocolate (about ½ cup chopped), for a chocolate version

Instructions:

Dark Sponge:

1. Preheat oven to 350°F (175°C).
2. Beat the egg yolks with sugar until pale and fluffy.
3. Mix in ground walnuts, flour, cocoa powder, and baking powder.
4. Gently fold in stiffly beaten egg whites.
5. Pour into a greased and floured cake pan.
6. Bake for about 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely and slice horizontally into two layers.

Light Sponge:

1. Preheat oven to 350°F (175°C).
2. Beat egg whites with sugar until stiff and glossy.
3. Gently fold in chopped walnuts, raisins, flour, oil, and baking powder.
4. Pour into a greased and floured cake pan.
5. Bake for about 25–30 minutes. Let it cool.

Custard Cream:

1. In a heatproof bowl over simmering water (double boiler), beat egg yolks, whole eggs, sugar, and vanilla.
2. Cook until thickened into a custard, stirring constantly.
3. Cool completely.
4. Beat softened butter until fluffy, then gradually add the cooled custard.
5. Optional: Melt chocolate and mix into the custard if using.

Assembling the Cake:

1. Place one dark sponge layer on a serving plate and spread with some of the cream.
2. Add the light sponge layer and spread more cream.
3. Top with the second dark sponge and cover the entire cake with remaining cream.
4. Sprinkle the cake with additional ground walnuts for decoration.
5. Chill before serving.