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

1. In a 9″ spring pan line bottom with parchment paper (set aside)
2. Preheat oven to 325 degrees F
3. In a cool bowl, put in the egg whites, a pinch of salt and lemon juice, then beat until light and fluffy
4. Add sugar a little at a time while beating and until the whites are stiff and glossy
5. Sprinkle flour on top and carefully fold in with a spatula
6. Add the ground walnuts and fold in
7. Pour into the bottom of the spring pan and put in the oven for 12-15 minutes
8. Remove and run a knife around the edges to remove and let cool
9. Repeat recipe to make 3 additional sponge cakes

First Cream (Vanilla Cream)

Step 1

1. In a pot put eggs yolks then add corn starch a little at a time and whisk together til blended
2. Add milk and sugar and continue to blend til smooth
3. Put pot on stove over medium heat and continue to stir til it get thick
4. Take off stove and add vanilla extract and mix
5. Cover with plastic wrap and let cool

Step 2

1. Put butter in a bowl and whip with mixer will light and fluffy
2. Add First Cream (Vanilla Cream) by spoon a little at a time and continue to whip with electric mixer

Second Cream

1. Put sugar in a fry pan and gently heat will sugar has melted and become amber in colour
2. Add the walnuts and stir til walnuts are covered with sugar syrup
3. Pour onto a silicon mat and let cool completely (note: do not touch as the syrup is very hot)
4. When cool, put the mixture into a food processor and pulse til fine
5. Meanwhile in a bowl, whip the heavy whipping cream til stiff
6. Fold in the walnut mixture (keep some walnut mixture for decoration)

Assembly

1. Put a layer of sponge cake on a cake plate (remember to remove parchment paper from each sponge cake layer)
2. Spread a generous layer of First Cream (Vanilla Cream) over the sponge cake
3. Then spread a layer of Second Cream
4. Put a second sponge layer on top of the cream layers and repeat putting the First and Second Creams on top
5. Repeat with third sponge cake and cream layers
6. Put last sponge cake on top of cream layers and cover with remaining First Cream (Vanilla Cream)
7. With the Second Cream, cover the sides of the cake
8. 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

Original Source