Home SweetsCakes Walnut Cake with Candied Walnuts Recipe

Walnut Cake with Candied Walnuts Recipe

by Adina 13/12/2016 12 comments

walnut cake with candied walnuts

 

A delicious walnut cake recipe topped with candied walnuts and filled with a quark, sour cream and honey filling.

 

WALNUT CAKE RECIPE

 

walnut cake caramelized 683x1024 Walnut Cake with Candied Walnuts Recipe

 

This walnut cake with candied walnuts is the perfect cake for Christmas this year.

It has a winter taste due to the walnuts, a winter look thanks to those creamy white quark-honey layers, it is better when made a day in advance, so no hassle on Christmas day and it tastes absolutely wonderful.

This is another one of those cakes I have been making for several years now and just like in the case of this Chocolate Gateau, I have been making this walnut cake over and over again not only for our family but for other people as well, people who keep coming back wishing me to bake this quark cake with candied walnuts for them again.

So I guess that this is really something that speaks for this walnut cake, if so many people want to eat it again and again, it must be good!

And how about a more traditional Christmas cake, for instance an easy fruit cake without alcohol? Or another amazing walnut cake with candied walnuts and buttercream. It might sound similar to this walnut cake with quark, but it is completely different in taste, looks and texture. A dream of a cake!

 

walnut quark cake 683x1024 Walnut Cake with Candied Walnuts Recipe

 

HOW TO MAKE WALNUT CAKE?

Batter:

  1. Preheat the oven at 150 degrees Celsius/ 300 degrees Fahrenheit.
  2. Butter two 20 cm/ 8 inch springforms or cake pans and place them in the fridge while you prepare the rest.
  3. Beat the eggs and the sugar together until pale and fluffy.
  4. Melt the butter and let cool slightly while you mix the rest of the ingredients.
  5. Mix together the ground walnuts, flour, baking powder and cinnamon and fold in the egg mixture.
  6. Fold the melted butter into the mixture as well.
  7. Divide the mixture evenly between the two prepared springforms or cake pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  8. Leave to cool in the pan for about 10 minutes, then remove carefully and let cool completely on wire racks.

Filling:

  1. Mix the quark, sour cream and honey to taste with a spoon, do not use a mixer or kitchen machine or the filling will be too runny.
  2. Whisk the double cream and the whipped cream stabilizer until stiff and carefully fold into the quark mixture.
  3. Slice each cake once, so that you have 4 cake slices.
  4. Layer the cake slices and the filling.
  5. Place in the fridge for at least 2-3 hours before serving or overnight.

HOW TO MAKE CANDIED WALNUTS?

  1. Let the sugar and the honey caramelize in a non-stick pan.
  2. Stir in the chopped walnuts and the cinnamon and stir to coat all over.
  3. Transfer the walnuts on a tray lined with baking paper and leave to cool completely.
  4. Sprinkle the caramelized walnuts on top of the walnut cake just before serving.

 

walnuts quark cake 683x1024 Walnut Cake with Candied Walnuts Recipe

 

TIPS FOR MAKING THE WALNUT CAKE WITH CANDIED WALNUTS

Temperature:

  • What I find important is to keep the lower baking temperature.
  • The first couple of times I made this cake, I baked it at a higher temperature and I always had the problem of the cake not being really done in the middle while being completely dry around the edges and also not rising properly in the middle.
  • Lowering the baking temperature and slightly increasing the baking time worked like a charm.
  • You can see it in the pictures: the cakes are even and evenly baked through.

Stabilizer for whipped cream:

  • The stabilizer for whipped cream is a very common ingredient in Germany – Sahnesteif, but maybe harder to find elsewhere. I use Dr. Oetker Whip It – stabilizer for whipped cream%name Walnut Cake with Candied Walnuts Recipe or similar products.
  • The higher the fat content of the cream, the stiffer the whipped cream will be, 40% fat would be ideal. If the fat procent is lower (30-38%), the whipped cream will probably have difficulties holding its shape. That can be a problem if you want to decorate a cake with whipped cream.
  • So, try buying cream to whip with a high fat percent or try to find the stabilizer for whipped cream.

Otherwise I really hope you are having a great pre-Christmas time, I thoroughly enjoy this time of the year.

The kids tell me every day they wish that Christmas Eve was already there (they cannot wait for the presents, of course), but I like this time just as much as Christmas itself.

Lights and candles everywhere, a crackling fireplace every day, lots of baking, searching for the right presents, good books in the evening, Christmas movies and music…. love it! The weather is not what is supposed to be, but that never is, so I try to ignore it…

I do hope you found all your presents already and that you are having a cozy, stress-free winter time!

 

walnuts cake 683x1024 Walnut Cake with Candied Walnuts Recipe

 

walnut cake caramelized 200x200 Walnut Cake with Candied Walnuts Recipe

Walnut Cake with Candied Walnuts Recipe

Yield: 14-16
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

A delicious walnut cake recipe topped with candied walnuts and filled with a quark, sour cream and honey filling.

Ingredients

  • Walnut cake:
  • 8 eggs (medium Germany, large US)
  • 250 g/ 8.8 oz/ 1 ¼ cups granulated sugar
  • 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter
  • 200 g/ 7 oz/ 1 2/3 cups ground walnuts
  • 200 g/ 7 oz/ 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Filling:
  • 500 g/ 1.1 lbs/ 2 cups + 2 tablespoons low-fat quark
  • 200 g/ 7 oz/ 2/3 cup sour cream (a stiffer kind)
  • 4 tablespoons runny clear honey or more to taste
  • 400 g/ 14 oz/ 1 2/3 cups heavy cream
  • 2 sachets stabilizer for whipping cream – Whip it! (See blog post for more information on that)
  • Candied walnuts:
  • 75 g/ 2.6 oz/ 1/3 cup + 1 tablespoon granulated sugar
  • 1 tablespoon runny clear honey
  • 100 g/ 3.5 oz/ 2/3 cup chopped walnuts
  • a pinch of cinnamon

Instructions

Cake:

  1. Preheat the oven at 150 degrees Celsius/ 300 degrees Fahrenheit. Butter two 20 cm/ 8 inch springforms or cake pans and place them in the fridge while you prepare the rest.
  2. Beat the eggs and the sugar together until pale and fluffy. Melt the butter and let cool slightly while you mix the rest of the ingredients.
  3. Mix together the ground walnuts, flour, baking powder and cinnamon and fold into the egg mixture. Fold the melted butter in the mixture as well.
  4. Divide the mixture evenly between the two prepared springforms or cake pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  5. Leave to cool in the pan for about 10 minutes, then remove carefully and let cool completely on wire racks.

Filling:

  1. Mix the quark, sour cream and honey to taste with a spoon, do not use a mixer or kitchen machine or the filling will get too runny.
  2. Whisk the heavy cream shortly. Slowly add the whipped cream stabilizer and continue beating until stiff.
  3. Carefully fold the heavy cream into the quark mixture.
  4. Slice each cake once, so that you have 4 slices. Layer the cakes and the filling. Place in the fridge for at least 2-3 hours before serving or overnight.

Candied walnuts:

  1. Let the sugar and the honey caramelize in a non-stick pan.
  2. Stir in the chopped walnuts and the cinnamon and stir to coat all over.
  3. Transfer the walnuts on a tray lined with baking paper and leave to cool completely.
  4. Sprinkle the caramelized walnuts on top of the cake just before serving.
Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving:Calories: 513 Total Fat: 36g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 157mg Sodium: 121mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 12g
Nutrition information isn’t always accurate.

Other Christmas cake ideas:

sweet bread romanian Walnut Cake with Candied Walnuts Recipe

Romanian Sweet Bread with Walnuts – Cozonac

mince pies Walnut Cake with Candied Walnuts Recipe

Fruit Mince Pies 

apple caramel cake slice Walnut Cake with Candied Walnuts Recipe

Apple Caramel Cake

You may also like

12 comments

Anu - My Ginger Garlic Kitchen 13/12/2016 - 19:31

Yes and yes! This caramelized walnut cake is perfect in every way. I so want this in my life. YUM.

Reply
Adina 14/12/2016 - 08:20

I hope you try it, Anu.

Reply
[email protected]'s Recipes 13/12/2016 - 20:31

Those caramelized walnuts look totally irresistible1

Reply
Adina 14/12/2016 - 08:20

Danke Angie, they are really so sweet and crunchy, one cannot stop popping them in the mouth before they even make it on the cake.

Reply
Anca 14/12/2016 - 06:19

Every time I read one of your recipes with eggs I wonder how large are the large eggs in Germany. It’s quite funny.
The cake looks delicious, my favourite cake is made with caramelized walnuts.

Reply
Adina 14/12/2016 - 08:16

🙂 A medium egg has between 53 and 63 g in Germany. I’ve read many recipes stating that an American large egg weighs about that much as well, that is why I mention it when I feel it is important for the recipe… I love anything made with caramelized walnuts as well…

Reply
grace 14/12/2016 - 17:56

what a beautiful cake! each component is wonderful, though i might eat all of the walnut before they made it to the top. 🙂

Reply
Cheyanne @ No Spoon Necessary 14/12/2016 - 22:28

I absolutely LOVE walnuts and honey, so this cake has my name written all over it!! Such a stunning cake, girlfriend! Cheers!

Reply
Kim | Low Carb Maven 15/12/2016 - 17:23

Adina, you’ve done it again. This cake is stunning. I have only had chocolate walnut cakes, so I very much would like to try a version without. I am so behind in Christmas shopping this year and will have to complete it this weekend. Happy Holidays to you and yours.

Reply
Rosa 20/12/2016 - 08:44

This sounds amazing!!

Reply
Laura Dembowski 23/12/2016 - 19:36

This cake is gorgeous! You have made some really awesome recipes – I have to catch up 🙂

Reply

Leave a Comment

Would you like to know when a recipe is published? We will notify you as soon as one has been published!