How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Walnut Cake With Vanilla Cream?

You need 11 ingredients. The key ingredients include: 2 cups super fine sugar, 1 x 3.5 oz package instant vanilla pudding, 2 1/3 cups milk, 3/4 lb walnut halves, and more.

Is Walnut Cake With Vanilla Cream suitable as baking & desserts?

Yes, Walnut Cake With Vanilla Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Walnut Cake With Vanilla Cream?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Cake With Vanilla Cream Recipe

Name: Walnut Cake With Vanilla Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups super fine sugar; 1 x 3.5 oz package instant vanilla pudding; 2 1/3 cups milk; 3/4 lb walnut halves; 1/2 cup butter, softened; 4 None medium eggs, separated; 1/2 cup all-purpose flour; 2 tbsp baking powder; 2 cups whipping cream; 1 x 14 oz can apricot halves, drained and sliced; 2 oz ready-made meringues, crumbled

Walnut Cake With Vanilla Cream

Eats Now Editorial Team · 1921 kcal · Baking & Desserts

1
Prepare the vanilla cream: In a bowl, mix 1/3 cup super fine sugar and vanilla pudding powder with 1/2 cup milk and stir until smooth. In a pan, heat 1 1/2 cups milk and add the pudding mixture. Bring to a boil, then simmer for 1 minute. Remove from heat and transfer to a bowl, cover with foil and allow to cool.
2
Preheat oven to 350u00b0F. Grind 10 oz of the walnuts in a food processor and set aside. In a large bowl, cream the butter and 1 1/2 cups sugar, then gradually stir in the egg yolks one at a time. In a separate bowl, mix together the flour, baking powder and 3/4 of the ground walnuts. Gradually fold this mixture into the creamed butter and sugar, alternating with 1/3 cup milk.
3
Whip the egg whites until stiff and fold into the cake batter. Put the batter into a greased 9 inch springform cake pan and smooth the top. Bake for about 45 minutes until a skewer inserted into the center of the cake comes out clean. Remove from oven and allow to cool on a wire rack.
4
When cake has cooled, remove from the pan and cut into 3 layers, horizontally. Whip 3/4 cup of the whipping cream until very thick and fold into the cooled vanilla cream. To build the cake, place the bottom slice on a serving plate, layer with half the vanilla cream, and evenly spread the apricots on top. Then place the second cake slice on top and layer with the other half of the vanilla cream and sprinkle with the crumbled meringues. Add the top cake slice and refrigerate for 2 hours.
5
Meanwhile, make the walnut caramel: Separate 16 walnut halves and set aside on a large piece of greased foil. Roughly chop the remaining walnuts. In a pan, heat 1/2 cup sugar until caramelized and drizzle some over the walnut halves. Stir in the chopped walnuts, then pour over the kitchen foil to make a sheet of caramel. Immediately sprinkle with 1 tbsp of the remaining ground walnuts. Allow to cool.
6
To decorate, whip 1 1/4 cups cream until thick and spread evenly and smoothly all over the cake. Press the remaining ground walnuts around the side. Top with the walnut halves and broken pieces of the walnut caramel.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Walnut Cake With Vanilla Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions