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INGREDIENTS
Sponge Cake
- 1/2 cup of ground walnuts
- 3 tablespoons sugar
- Pinch of salt
- 1 1/2 tablespoons of flour
- 1 tsp lemon juice
- 3 large egg whites
First Cream (Vanilla)
- 4 tablespoons of corn starch
- 1 cup of butter (room temperature)
- 2 teaspoons of vanilla extract
- 1 cup of sugar
- 8 egg yolks (Remaining from the sponge cake layer)
- 2 cups of whole milk
Second Cream
- 1 1/2 cups of whipping cream
- 1 cup of sugar
- 1 1/2 cups walnuts
DIRECTIONS:
Sponge Cake
- In a 9″ spring pan line bottom with parchment paper (set aside)
- Preheat oven to 325 degrees F
- In a cool bowl, put in the egg whites, a pinch of salt and lemon juice, then beat until light and fluffy
- Add sugar a little at a time while beating and until the whites are stiff and glossy
- Sprinkle flour on top and carefully fold in with a spatula
- Add the ground walnuts and fold in
- Pour into the bottom of the spring pan and put in the oven for 12-15 minutes
- Remove and run a knife around the edges to remove and let cool
- Repeat recipe to make 3 additional sponge cakes
First Cream (Vanilla Cream)
Step 1
- In a pot put eggs yolks then add corn starch a little at a time and whisk together til blended
- Add milk and sugar and continue to blend til smooth
- Put pot on stove over medium heat and continue to stir til it get thick
- Take off stove and add vanilla extract and mix
- Cover with plastic wrap and let cool
Step 2
- Put butter in a bowl and whip with mixer will light and fluffy
- Add First Cream (Vanilla Cream) by spoon a little at a time and continue to whip with electric mixer
Second Cream
- Put sugar in a fry pan and gently heat will sugar has melted and become amber in colour
- Add the walnuts and stir til walnuts are covered with sugar syrup
- Pour onto a silicon mat and let cool completely (note: do not touch as the syrup is very hot)
- When cool, put the mixture into a food processor and pulse til fine
- Meanwhile in a bowl, whip the heavy whipping cream til stiff
- Fold in the walnut mixture (keep some walnut mixture for decoration)
Assembly
- Put a layer of sponge cake on a cake plate (remember to remove parchment paper from each sponge cake layer)
- Spread a generous layer of First Cream (Vanilla Cream) over the sponge cake
- Then spread a layer of Second Cream
- Put a second sponge layer on top of the cream layers and repeat putting the First and Second Creams on top
- Repeat with third sponge cake and cream layers
- Put last sponge cake on top of cream layers and cover with remaining First Cream (Vanilla Cream)
- With the Second Cream, cover the sides of the cake
- Decorate the top by piping some additional whipped cream or second cream and sprinkle with remaining fine walnut mixture
Put in the refrigerator and enjoy