Nuts for all…
Some nostalgic voices are claiming for the walnut cake that was part of so many family reunions. The walnut cake that after being present for many Christmas had been forgotten on a old piece of paper with my grandmother’s dim caligraphy. The same walnut cake that today appears again for a revival.
Walnut cake with egg custard
8 egg yolks
8 tbsp sugar
8 tbsp water
Combine all the ingredients until smooth.
Bring to low heat and stir until thick.
Remove from heat and keep stirring until room temperature.
Cover tightly with wrap film and refrigerate.
250g walnuts, powdered
Pre-heat the oven to 180ºC.
Grease a 22 cms diameter pan and line with parchment paper.
Beat the egg whites until firm peaks form.
Whisk the yolks with the sugar until thick and white.
Gently fold in the powdered walnuts and combine with a rubber spatula.
Add the egg whites and combine gently.
Pour the batter into the pan.
Bake for 30-40 minutes.
Remove from oven and let it cool down on the pan.
Unmold and using a long serrated knife cut the cake horizontally in two layers.
Spread a thin layer of egg custard between the two cake layers and on top.
Decorate with walnuts.