Walnut Cream Cake Recipe
Ingredients
| Eggs | 3 (For Cake:) | |
| Caster sugar | 3 Ounce (For Cake:) | |
| Self-raising flour - 3 ounces | ||
| Cocoa powder | 2 Teaspoon (For Cake:) | |
| Walnuts - 2 ounces, very finely chopped | ||
| Double cream | 1/2 Pint (For Filling:) | |
| Caster sugar | 1 Tablespoon (For Filling:) | |
| Vanilla essence | 1 Teaspoon (For Filling:) | |
Directions
GETTING READY
1) Preheat oven to temperature of 325 degrees.
2) Butter 2 sandwich tins of 8-inches each. Use greased greaseproof paper or non-stick parchment to line the bottoms.
MAKING
3) In a bowl, put the eggs and sugar and beat well till the mixture is light and fluffy.
4) Sift together the flour and cocoa and fold in the mixture, alternately with the walnuts.
5) Between the prepared tins, divide the mixture equally.
6) Bake in the preheated oven for about 25 minutes.
7) Turn the cakes out onto a wire rack and take off the paper lining. Leave to cool completely.
8) If you want to freeze the cakes, flash freeze them first till they are firm and then pack in a rigid container. Seal, label and freezer.
FINALIZING
9) To make the mixture that holds the cakes together, whip together the vanilla essence, cream and sugar.
10) If using frozen cakes, first remove them from the freezer and let them thaw at room temperature for about 3 hours. Make the mixture as directed in Step 11.
11) Use the creamed mixture to sandwich the cakes together.
SERVING
12) Transfer the cake to a decorative cake plate and serve at room temperature or slightly chilled. Makes an excellent dessert.
1) Preheat oven to temperature of 325 degrees.
2) Butter 2 sandwich tins of 8-inches each. Use greased greaseproof paper or non-stick parchment to line the bottoms.
MAKING
3) In a bowl, put the eggs and sugar and beat well till the mixture is light and fluffy.
4) Sift together the flour and cocoa and fold in the mixture, alternately with the walnuts.
5) Between the prepared tins, divide the mixture equally.
6) Bake in the preheated oven for about 25 minutes.
7) Turn the cakes out onto a wire rack and take off the paper lining. Leave to cool completely.
8) If you want to freeze the cakes, flash freeze them first till they are firm and then pack in a rigid container. Seal, label and freezer.
FINALIZING
9) To make the mixture that holds the cakes together, whip together the vanilla essence, cream and sugar.
10) If using frozen cakes, first remove them from the freezer and let them thaw at room temperature for about 3 hours. Make the mixture as directed in Step 11.
11) Use the creamed mixture to sandwich the cakes together.
SERVING
12) Transfer the cake to a decorative cake plate and serve at room temperature or slightly chilled. Makes an excellent dessert.
Chef
