Cakes
Christmas Walnut Cake: Toasted Walnut Sponge in Three Layers With White Chocolate Cream Cheese Filling
A toasted walnut sponge cut into three layers with a white chocolate and cream cheese filling.
Instructions
Crack the 6 eggs into a deep bowl, add the pinch of salt and 1 cup (200 g) sugar, and beat with an electric mixer until thick, pale and voluminous.
In a separate bowl, mix the flour and baking powder, then sift it into the egg foam in batches and fold in gently with a whisk.
Pour in the oil and fold it in lightly.
Grind the toasted walnuts to a fine meal in a food processor, add them to the batter and fold in evenly with a whisk.
Line a 7×11-inch (18×28 cm) baking pan with parchment paper, pour in the batter and smooth the top with a skewer, using circular motions.
Bake in a preheated oven at 350°F (180°C) for about 30 minutes.
Let the sponge cool completely, remove the paper and cut it horizontally into 3 equal layers with a long serrated knife.
In a small bowl, stir the gelatin into the 1/3 cup (80 ml) water and let it bloom for 5 minutes.
Whip the 3 cups (700 g) cold heavy cream to soft peaks in a separate bowl. Add the cream cheese and beat briefly.
Break the 7 oz (200 g) white chocolate into a bowl, pour the 1/2 cup (100 g) hot heavy cream over it and stir until melted. Warm the bloomed gelatin until it dissolves, stir it into the warm chocolate mixture and mix until smooth.
Pour the lukewarm chocolate-gelatin mixture into the whipped cream and cream cheese and fold gently with a spatula into a smooth, fluffy cream.
Set an adjustable cake frame (or a pan with removable sides) of 7×11 inches (18×28 cm), lined with plastic wrap, on a tray. Place the first sponge layer inside and spread a third of the cream over it. Add the second layer, another third of the cream, then the third layer and the remaining cream on top.
Refrigerate for at least 4 hours, until the cream is completely set.
Carefully remove the frame and the plastic wrap. Grate the 3.5 oz (100 g) white chocolate into fine shavings on top with a vegetable peeler and cut into slices.
- Cool the sponge completely before cutting it into three layers with a serrated knife.
- Fold the lukewarm chocolate-gelatin mixture into the whipped cream; chill at least 4 hours.
- Keeps 3 to 4 days in the refrigerator.