Cakes & Baking

The Walnut Variation: A Cake

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The Walnut Variation: A Cake

Characterize by James Ransom
  • Makes
    1 cake
Creator Notes

Honest no longer too long ago, I came upon The Worlds’s Most efficient Cake — a elegant vanilla affair with whipped cream, meringue, and almonds. It used to be certainly unparalleled, and I thank Candy Paul for the introduction. Ever since I made this gentle, chewy, crisp, crunchy, and billowy cake, I have been pondering diversifications on the theme. Here’s the Walnut Variation: coffee-flavored cake, cinnamon meringue, toasted walnuts, and maple vanilla whipped cream. The methodology is Candy Paul; the flavour variation is mine. —Aliwaks

Take a look at Kitchen Notes

WHO: Aliwaks is a longtime Food52er from Philadelphia.

WHAT: A stunner of a cake — stout end.

HOW: Bake two cakes with meringue on high of them; whip some cream; stack. Peek your dinner celebration lunge nonetheless.

WHY WE LOVE IT: This cake is a total show-stopper. It’s dramatic and showy, and it tastes that manner too: Deep from brown sugar and walnuts and flippantly spiced, you’ll are searching to plot this for every event, ever. We already make. —The Editors

  • Take a look at Kitchen-Accredited

  • Your Most efficient Recipe with Walnuts
    Contest Winner


  • 1 1/2 cups

    heavy cream

  • 1/2

    vanilla bean

  • 10 1/2 tablespoons

    butter, softened

  • 2/3 cup

    brown sugar

  • 1 1/3 cups


  • 1 teaspoon

    baking powder

  • 4 teaspoons

    espresso powder

  • 1 teaspoon


  • 5

    egg yolks

  • 1/3 cup


  • 5

    egg whites

  • 1 cup

    granulated sugar

  • 2 teaspoons


  • 1/2 cup

    walnuts, chopped and toasted

  • 1 tablespoon

    maple syrup

  1. The evening before: Separate eggs and let egg whites sit down on the counter in a single day, lined with a well-organized fabric. Pour cream into a saucepan. Split and spot vanilla bean into the cream and warmth unless correct boiling. Prefer from warmth and let frigid. Duvet and chill in a single day.
  2. The following day: Preheat oven to 350° F. Put together a 9 x 12-plod cake pan with buttered parchment. (Alternatively, you can put together two 9-plod round cake pans.)
  3. In the bowl of a stand mixer fitted with a glide attachment, cream butter and brown sugar unless creamy and fluffy, about 3 to 4 minutes.
  4. Dash together flour, baking powder, espresso powder, and salt. Add combination to butter and sugar in 3 increments, mixing fully between additions.
  5. Dash together egg yolks and milk. Add to batter in 3 increments, incorporating fully every time. Web 22 situation batter into ready pan.
  6. In a well-organized mixing bowl (I wipe down my bowl and slide attachment with vinegar), whip egg whites unless foamy. Add sugar and cinnamon and whip to gentle peaks.
  7. Unfold the meringue over cake batter, camouflage with toasted walnuts and bake 35-40 minutes, unless the meringue is crackly. Let cake frigid fully.
  8. In the interim, retract vanilla bean from cream. Add maple syrup and whip cream to gentle peaks. Slash cake in half and space one half on a cake plate, meringue aspect up. Duvet with whipped cream. Prime with closing half, meringue aspect up. That you simply would be succesful of presumably end up with a 2-layer square cake out of your single-layer rectangular cake. (In case you may maybe well presumably even be doing this in two round cake pans, correct high one with the more than a few.) Let sit down 1-2 hours.
  9. To head fully over-the-high, serve with a sorrowful chocolate sauce punched up with just a few dashes of walnut bitters.

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