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walnut cake candied walnuts
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4.86 from 7 votes

Walnut Cake with Candied Walnuts Recipe

A delicious walnut cake recipe topped with candied walnuts and filled with a quark, sour cream and honey filling.
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Cakes
Cuisine: German
Servings: 14 -16
Calories: 513kcal
Author: Adina

Equipment

  • Two 20 cm/8-inch springforms or cake pans

Ingredients

  • Walnut cake:
  • 8 eggs medium Germany, large US
  • 250 g granulated sugar 8.8 oz/ 1 ¼ cups
  • 200 g unsalted butter 7 oz/ ¾ cup + 1 tablespoon
  • 200 g ground walnuts 7 oz/ 1 ⅔ cups
  • 200 g all-purpose flour 7 oz/ 1 ⅔ cups
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Filling:
  • 500 g low-fat quark 1.1 lbs/ 2 cups + 2 tablespoons
  • 200 g sour cream a stiffer kind, 7 oz/ ⅔ cup
  • 4 tablespoons runny clear honey or more to taste
  • 400 g heavy cream 14 oz/ 1 ⅔ cups
  • 2 sachets stabilizer for whipping cream – Whip it! See blog post for more information on that]
  • Candied walnuts:
  • 75 g granulated sugar 2.6 oz/ ⅓ cup + 1 tablespoon
  • 1 tablespoon runny clear honey
  • 100 g chopped walnuts 3.5 oz/ ⅔ cup
  • a pinch of cinnamon

Instructions

Cake:

  • 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.
  • Wet ingredients: 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.
  • Dry ingredients: Mix the ground walnuts, flour, baking powder, and cinnamon and fold into the egg mixture. Fold the melted butter in the mix as well.
  • Bake: 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.
  • Leave to cool in the pan for about 10 minutes, then remove carefully and let cool entirely on wire racks.

Filling:

  • 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.
  • Whisk the heavy cream shortly. Slowly add the whipped cream stabilizer and continue beating until stiff. Carefully fold the heavy cream into the quark mixture.
  • 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:

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

Notes

Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).

Nutrition

Serving: 1slice | Calories: 513kcal | Carbohydrates: 39g | Protein: 12g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Cholesterol: 157mg | Sodium: 121mg | Fiber: 2g | Sugar: 26g