I and many others love this cake. It is like a blitztorte but easier. One tip: rather than using a 2 inch high cake pan, I used 2 regular cake pans (with fluted sides) and divided up the batter. I thought this was easier than cutting the cake in half horizontally. Last time I did that but it was difficult to do and the slice was uneven.
Custard-filled Walnut-topped Cake
Photo: Annabelle Breakey; Styling: Randy Mon
Prep and Cook Time: about 1 1/2 hours, plus 1 1/2 hours of cooling time.
Yield: Makes 10 to 12 servings
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Amount per serving
- Calories: 409
- Calories from fat: 46%
- Protein: 5.8g
- Fat: 21g
- Saturated fat: 11g
- Carbohydrate: 51g
- Fiber: 0.8g
- Sodium: 348mg
- Cholesterol: 95mg
- 1/2 cup chopped walnuts
- 1/2 cup firmly packed light brown sugar
- 1/4 cup melted butter, plus 1/2 cup butter softened at room temperature
- 1/4 teaspoon ground nutmeg
- 1 1/3 cups granulated sugar, divided
- 3 large eggs, divided
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup milk
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1. Preheat oven to 350°. Coat a 9-in. round cake pan with 2-in. sides with cooking-oil spray. Mix walnuts, brown sugar, melted butter, and nutmeg and spread into pan.
- 2. In a large bowl, cream 1 cup granulated sugar with softened butter. Beat in 2 eggs.
- 3. In a medium bowl, mix flour, baking powder, baking soda, and 1/4 tsp. salt. Beat 1/3 flour mixture into butter mixture, then 1/2 cup sour cream; repeat with another 1/3 flour mixture, then remaining sour cream and flour mixture. Spoon evenly into pan.
- 4. Bake cake until a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool in pan 10 minutes. Run a thin knife around pan edge to loosen cake; invert onto a rack. Let cool completely, then slice in half horizontally with a serrated knife.
- 5. In a saucepan, mix remaining granulated sugar, the cornstarch, remaining salt, and milk. Stir over medium heat until thickened, 5 minutes. Remove from heat.
- 6. In a small bowl, lightly beat remaining egg with about 1/3 cup hot milk mixture. Return it to milk mixture in pan and stir over medium heat until hot and very thick, 1 to 2 minutes. Stir in vanilla. Remove custard from heat and whisk often until cool, at least 20 minutes.
- 7. Set bottom layer of cake, cut side up, on a serving platter. Spread custard over cake, then top with remaining layer, nut side up.
- Note: Nutritional analysis is per serving.
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