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4.9 from 21 votes

Walnut Cake with Candied Walnuts

Make a delicious walnut cake recipe topped with candied walnuts and filled with a quark, sour cream, and honey filling.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 14 -16 slices
Calories: 513 kcal
Course: Cake
Cuisine: German

Ingredients

Walnut cake:
  • 8 eggs large
  • 250 g granulated sugar 9 oz/ 1 ¼ cups
  • 200 g unsalted butter 7 oz/ ¾ cup + 1 tablespoon
  • 200 g ground walnuts 7 oz/ 1 ⅔ cups
  • 200 g all-purpose flour 7 oz/ 1 ⅔ cups
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
Filling:
  • 500 g low-fat quark 1.1 lbs/ 2 cups + 2 tablespoons
  • 200 g sour cream a stiffer kind, 7 oz/ ⅔ cup
  • 4 tablespoons Clear honey or more to taste
  • 400 g heavy cream 14 oz/ 1⅔ cups
  • 2 achets stabilizer for whipping cream – Whip it!, Note 2
Candied walnuts:
  • 75 g granulated sugar 2.5 oz/ ⅓ cup + 1 tablespoon
  • 1 tablespoon Clear honey
  • 100 g walnuts chopped, 3.5 oz/ ⅔ cup
  • a pinch of cinnamon

Instructions

Walnut cake:
    Cup of Yum
  1. Preheat the oven to 150°C/ 300°F. Butter the springforms or cake pans and place them in the fridge while you prepare the rest.
  2. Wet ingredients: Beat the eggs and the sugar until pale and fluffy. 8 eggs + 250 g granulated sugar/ 1 ¼ cups
  3. Melt the butter and let cool slightly while you mix the rest of the ingredients.200 g unsalted butter/ ¾ cup + 1 tablespoon
  4. Dry ingredients: Mix the ground walnuts, flour, baking powder, and cinnamon and fold into the egg mixture. Fold the melted butter in the mix as well.200 g ground walnuts/ 1 ⅔ cups + 200 g all-purpose flour/ 1 ⅔ cups + 2 teaspoons baking powder + 1 teaspoon cinnamon + butter
  5. Bake: Divide the mixture evenly between the two prepared springforms or cake pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  6. Leave to cool in the pan for about 10 minutes, then remove carefully and let cool entirely on wire racks.
Filling:
  1. Mix the quark, sour cream, and honey to taste with a spoon; do not use a mixer or kitchen machine, or the filling will get too runny.500 g low-fat quark/ 2 cups + 2 tablespoons + 200 g sour cream/ ⅔ cup + 4 tablespoons clear honey
  2. Whip the heavy cream shortly. Slowly add the whipped cream stabilizer and continue beating until stiff. Carefully fold the heavy cream into the quark mixture.400 g heavy cream/ 1⅔ cups + 2 sachets stabilizer for whipping cream
  3. Slice each cake once so that you have 4 slices. Layer the cakes and the filling. Place in the fridge for at least 2-3 hours before serving or overnight.
Candied walnuts:
  1. Caramelize: Let the sugar and the honey caramelize in a non-stick pan. Stir in the chopped walnuts and the cinnamon and stir to coat all over. Transfer the walnuts to a tray lined with baking paper and leave to cool completely.75 g granulated sugar/ ⅓ cup + 1 tablespoon + 1 tablespoon clear honey + 100 g walnuts/ ⅔ cup + a pinch of cinnamon
  2. Sprinkle the caramelized walnuts on top of the cake just before serving.

Notes

  • Measurements: Always use a digital kitchen scale
  • Measurements: Always use a digital kitchen scale
  •  in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
  •  in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
  • Cream stabilizer: Higher fat content in cream makes whipped cream stiffer, with 40% fat being ideal. Lower fat (30-38%) can cause it to lose shape, especially when decorating cakes. Use high-fat cream or a stabilizer to keep it firm.
  • Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).

  • Cream stabilizer: Higher fat content in cream makes whipped cream stiffer, with 40% fat being ideal. Lower fat (30-38%) can cause it to lose shape, especially when decorating cakes. Use high-fat cream or a stabilizer to keep it firm.

     

Nutrition Information

Serving 1slice Calories 513kcal (26%) Carbohydrates 39g (13%) Protein 12g (24%) Fat 36g (55%) Saturated Fat 15g (75%) Polyunsaturated Fat 19g Cholesterol 157mg (52%) Sodium 121mg (5%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 14-16 slices

Amount Per Serving

Calories 513

% Daily Value*

Serving 1slice
Calories 513kcal 26%
Carbohydrates 39g 13%
Protein 12g 24%
Fat 36g 55%
Saturated Fat 15g 75%
Polyunsaturated Fat 19g 112%
Cholesterol 157mg 52%
Sodium 121mg 5%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.