Walnut Cake with Walnuts
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Unique, original, and delicious – perfect for any celebration! Walnut Cake with Walnuts combines soft homemade cookies and chocolate custard cream. It melts in your mouth and makes you want another slice... and then another. Great to make with kids!
Updated : 03 June, 2025
Ingredients
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120 grams
Walnut
Batter
350 grams
Wheat flour
140 grams
Brown sugar
100 grams
Sour cream
100 grams
Butter
12 grams
Baking powder
1
Eggs
0.2 grams
Salt
Cream
600 milliliters
Milk
90 grams
Brown sugar
65 grams
Butter
50 grams
Wheat flour
50 grams
Cocoa
2
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Use high-quality flour. Make sure the butter and eggs are at room temperature. The sour cream should be thick, with 15–20% fat. You can use regular white sugar instead of cane sugar.
Step 2
In a bowl, mix the egg with sugar using a whisk. Let it sit for 10 minutes so the sugar can dissolve.
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Step 3
Add sour cream and softened butter, and mix again.
Step 4
Gradually add the sifted flour (with baking powder and salt).
Step 5
Knead a soft, elastic, non-sticky dough. Adjust flour quantity as needed depending on consistency.
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Step 6
Roll small dough balls about the size of a walnut or slightly smaller.
Step 7
Place them on a parchment-lined baking sheet. Bake in a preheated oven at 355°F (180°C) for 15–20 minutes until golden. They should remain soft.
Step 8
Transfer the baked cookie balls to a bowl and let them cool. You can use store-bought cookies if preferred.
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Step 9
Time to make the cream. Use good-quality cocoa powder. Poor cocoa can be gritty. You’ll need large eggs. If your eggs are small, use three.
Step 10
In a bowl, mix eggs and sugar until smooth.
Step 11
Add sifted flour and cocoa powder, whisk until well combined.
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Step 12
Gradually pour in room-temperature milk while stirring constantly.
Step 13
Pour the mixture into a saucepan and cook over low heat, stirring continuously until it thickens. Once thickened, remove from heat.
Step 14
Stir in butter until the chocolate custard becomes smooth. Let it cool to warm. Hot cream can make the cookies too soggy.
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Step 15
Chop or break walnuts into small pieces. You can substitute with hazelnuts, pecans, or other nuts if desired.
Step 16
In a bowl, combine the cookies and chopped walnuts. Add the warm chocolate custard and mix quickly.
Step 17
Shape the mixture into a mound on a serving plate. Decorate with walnut halves. Refrigerate overnight.
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Step 18
Slice and serve. Enjoy your dessert!