Usually this cake is made into bars, walnut based cake is baked in a sheet pan, cooled and then buttercream is spread on the top followed with a thin layer of melted chocolate.
Once chocolate hardens, cake is then carefully cut with hot knife into small bars.
I wanted a little change and so I used the same recipe to make a round cake out of it.
I ended up using ganache this time which become too thick too fast and my drips are not as fine as I would have liked. Next time I’m definitely either using more heavy cream to make the ganache or using melted chocolate alone.
Walnut Sponge Cake (makes 2 – 6 inch cake or can be baked a sheet cake to make cake bars)
1cup ground walnuts
2cups powdered sugar
4 eggs, separated
8tbl warm water
1tsp vanilla extract
1 1/2 cup all purpose flour
2tsp baking powder
Preheat oven to 350F, butter and flour cake pans or sheet.
Beat egg whites with a pinch of a salt until foamy, gradually add about 1/3 of powdered sugar, whip until stiff and glossy peaks are formed, don’t over beat or meringue will become grainy and dry.
In the same bowl beat egg yolks with remaining sugar, gradually add warm water and vanilla extract.
Gradually add flour and meringue into the egg yolk mixture, folding both flour and meringue, until no streaks are visible
Divide into prepared pans.
Bake for 25-30 minutes or until toothpick inserted into the cake comes out clean.
2 1/2 cup milk
2cups powdered sugar
2cups room temperature unsalted butter
Whisk flour into about 1cup milk, until smooth. Add remaining milk.
Cook on medium high heat until pudding like texture, cook for 2 minutes, remove from the heat. Strain though fine mesh sieve. Cover with plastic wrap and let cool until room temperature.
Beat room temperature butter, add powdered sugar, beat until smooth, gradually add flour pudding.
Beat until fluffy and creamy. Beat in vanilla bean paste or vanilla extract if you don’t have vanilla bean paste. Can be made ahead of time, store in the fridge, re-beat if necessary, let come to room temperature before whipping.
Chocolate Ganache Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Heat heavy cream until it is hot and bubbles are forming on
the surface, pour over small pieces of chocolate, cover and let stand
for 2 minutes. Stir with a wooden spoon until smooth.Pour over cake. If thicker ganache is desired let the ganache thicken. Once on the cake let set for 20 minutes, add the decorations.
Chocolate Decorations – view the video how to make them.
Merckens Chocolate :
Edible Silver Leaf
Button Silicone Mold
Honeycomb silicone mat
Diamond Silicone Mold
Pink Edible Luster Dust
Pink Non Pareils