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 mins
Cook Time40 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Cakes
Cuisine: German
Servings: 14 -16
Calories: 513kcal
- 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
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.
Serving: 1slice | Calories: 513kcal | Carbohydrates: 39g | Protein: 12g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Cholesterol: 157mg | Sodium: 121mg | Fiber: 2g | Sugar: 26g