Apple and Walnut Cake

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Apple and Walnut Cake
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45 min.
ready in 13 h. 20 min.
Ready in


For the cake
100 grams
50 grams
ground Walnuts
50 grams
chopped Walnuts
20 grams
2 centiliters
½ teaspoon
ground Cinnamon
100 grams
1 pinch
20 grams
melted Butter
For the filling
750 grams
Apples about 4 pieces (red-skinned variety)
Lemon (juice)
200 milliliters
70 grams
Vanilla bean (scraped seeds)
6 sheets
white Gelatin
For the icing
300 milliliters
30 grams
50 grams
roasted, chopped Walnuts
For the garnish
125 milliliters

Preparation steps


For the cake, mix sifted flour with ground walnuts. Beat egg yolks with 20 grams (approximately 3/4 ounce) sugar, water and cinnamon until fluffy. Beat egg whites with sugar and salt until very stiff. Carefully combine egg yolk mixture and egg white mixture. Stir in flour mixture and then add melted butter. Line springform pan with parchment paper, pour in batter and smooth. Bake in a preheated oven at 190°C (approiximately 375°F) for about 30-35 minutes. Cake is done when toothpick inserted in center comes out clean. Cool overnight, remove from pan and cut twice across to make 3 even cake layers.


For the filling, rinse one apple, cut into quarters, remove core and cut quarters to make 12 slices. Mix lemon juice, white wine and sugar in a saucepan. Cook apple slices in mixture for 2-3 minutes. Remove and drain well. Peel remaining apples, quarter, remove cores and dice flesh. Mix diced apples with vanilla seeds and white wine stock. Cook until tender and then reduce heat. Soften gelatin in cold water. Puree cooked apples with an immersion bender and stir in gelatin while mixture is still hot. Set aside 1/3 of apple mixture.


Place bottom cake layer on a cake plate and top with half of apple mixture. Place second cake layer on and top with remaining apple mixture. Top with third cake layer and refrigerate cake for 30 minutes.


For the icing, beat cream with powdered sugar until stiff. Spread over cake surface and around edges. Sprinkle edge of cake with chopped walnuts and spread reserved apple mixture evenly on top of cake.


For the garnish, beat cream until stiff. Place into a piping bag and pipe rosettes around cake. Top with apple slices. Cut and serve.