Walnut Cake with Candied Walnuts

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

Prep Time45

Cook Time40

Total Time1 25

Course: Cakes

Cuisine: German

Servings: -16 slices

Calories: 513kcal

Author: Adina

Preheat the oven to 150°C/ 300°F. Butter the springforms or cake pans and place them in the fridge while you prepare the rest.
Wet ingredients: Beat the eggs and the sugar until pale and fluffy.
8 eggs + 250 g granulated sugar/ 1 ¼ cups
Melt the butter and let cool slightly while you mix the rest of the ingredients.
200 g unsalted butter/ ¾ cup + 1 tablespoon
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.
200 g ground walnuts/ 1 ⅔ cups + 200 g all-purpose flour/ 1 ⅔ cups + 2 teaspoons baking powder + 1 teaspoon cinnamon + butter
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.

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.
500 g low-fat quark/ 2 cups + 2 tablespoons + 200 g sour cream/ ⅔ cup + 4 tablespoons clear honey
Whip the heavy cream shortly. Slowly add the whipped cream stabilizer and continue beating until stiff. Carefully fold the heavy cream into the quark mixture.
400 g heavy cream/ 1⅔ cups + 2 sachets stabilizer for whipping cream
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.

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.
75 g granulated sugar/ ⅓ cup + 1 tablespoon + 1 tablespoon clear honey + 100 g walnuts/ ⅔ cup + a pinch of cinnamon
Sprinkle the caramelized walnuts on top of the cake just before serving.

Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
Cream stabilizer: Higher fat content in cream makes whipped cream stiffer, with 40% fat being ideal. Lower fat (30-38%) can cause it to lose shape, especially when decorating cakes. Use high-fat cream or a stabilizer to keep it firm.