Day and Night Slices (Deň a noc) are exactly the kind of nostalgia you look for on a holiday dessert table. A tender two-tone sponge and a rich walnut-chocolate cream make this retro cake irresistible.
Whether you are planning a big Christmas or just a festive Sunday coffee, this recipe is a safe bet. It looks impressive, yet the steps are simple. Who could resist an honest homemade classic?
- What it is: A two-tone sponge cake joined by a cooked chocolate-walnut cream.
- The secret trick: The filling is cooked together with butter, so it does not curdle and holds its shape once cooled.
- Time: A holiday classic in under 60 minutes of work (plus cooling).
- Prep time: 40 min
- Baking time: 30 min (2 × 15 min)
- Servings: 24 slices
- Difficulty: Medium
- Calories: about 380 kcal per slice
- Trend: Christmas classic
Ingredients
For the batter
- 7/8 cup (200 g) butter, softened, room temperature (1 3/4 sticks)
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
- 5 egg yolks
- 1/3 cup plus 1 tablespoon (100 ml) milk
- 2 1/3 cups (300 g) all-purpose flour
- 5 egg whites, whipped to stiff peaks
- 2 tablespoons unsweetened cocoa powder, sifted
For the cream and topping
- 2/3 cup (150 ml) milk
- 2/3 cup plus 1 tablespoon (140 g) granulated sugar
- 7 oz (200 g) dark baking chocolate, chopped
- 7/8 cup (200 g) butter (1 3/4 sticks)
- 1 1/2 cups (150 g) ground walnuts, for the cream
- Ground walnuts, for sprinkling on top
Instructions
- In a bowl, beat the softened butter with the sugar and vanilla sugar until light and fluffy. Add the yolks and beat well again.
- Gradually add the milk and flour alternately. Beat briefly after each addition so the ingredients come together.
- Whip the egg whites separately to stiff peaks. Fold them very gently by hand into the yolk base so the batter stays airy.
- Divide the batter into two equal halves. Sift the cocoa into one half and mix gently to make the dark batter.
- Line a baking pan (about 12.5×7.5 inches / 32×19 cm) with parchment paper. Bake the light batter first at 350°F (180°C) for about 15 minutes. Let it cool.
- Bake the dark batter the same way. Once baked, let both layers cool completely and remove the parchment.
- Make the cream. Put the milk, sugar, chopped chocolate and butter in a saucepan. Heat, stirring constantly, until the mixture comes to a boil and everything is smoothly combined.
- Take it off the heat and immediately stir in the ground walnuts. Let the cream cool at room temperature until it starts to thicken (it should be spreadable, not runny).
- Time to assemble! Put the light layer on the bottom. Spread about 2/3 of the cream over it.
- Set the dark layer on top and press it gently with your hands so it sticks to the filling. Spread the remaining cream over the top and sprinkle generously with ground walnuts.
Video Recipe
Tips for Perfect Day and Night Cake
- The cake slices best after resting in the refrigerator, ideally overnight. The flavors come together nicely and the cream firms up.
- Make sure the butter for the batter is at room temperature, or the batter may curdle or fail to combine properly.
- If you do not have two identical pans, bake the batters one after the other. Fold the whites into the second half of the batter just before baking so they do not deflate.
Variations
- For adults: Stir a spoonful of good rum into the cooled cream for extra aroma.
- A fruity note: Before adding the cream, brush the light layer with a thin layer of tart red currant jam.
Frequently Asked Questions (FAQ)
Can I bake the batter all at once as a marble cake?
No. For the “day and night” effect you need two separate flat layers. Baking everything together would change the structure and leave no place for the cream.
How long does the cake keep?
Thanks to the cooked cream and walnuts, it stays fresh and moist for 4–5 days in a covered container in the refrigerator.
Serve the cake well chilled, cut into neat slices that look wonderful on a holiday table.
The recipe is based on a version by Recepttura, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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