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Festive Orange Cream and Walnut Cake

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Festive Orange Cream and Walnut Cake
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 40 min.
Ready in
0
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Ingredients
Preparation

Ingredients

for 1 baking sheet (Springform pan Ø 24 cm)
For the cake batter
100 grams
ground Walnuts
1 handful
coarsely chopped Walnuts
350 grams
softened Butter
300 grams
4
medium Eggs
350 grams
2 teaspoons
25 grams
1 tablespoon
For the orange cream
2 sheets
1
4 centiliters
500 grams
100 grams
200 milliliters
For preparation
Orange peel (blanched)
chopped Walnuts (roasted)
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Preparation

Preparation steps

Step 1/6

For the cake batter, toast the ground and chopped walnuts in a dry pan until golden and allow to cool on a plate.

Step 2/6

Grease the bottom of the springform pan. Preheat the oven to 180°C (approximately 350°F).

Step 3/6

Melt the butter in a mixing bowl and stir until smooth with a hand mixer. Gradually add the honey and eggs, while stirring. Mix in the whole-wheat flour, baking powder, cocoa, and rum at a medium speed. Fold in the toasted walnuts. Spread the batter into the springform pan smoothly and bake for about 40 minutes until done (check with a toothpick).

Step 4/6

Remove the cake from the oven, allow to cool in the mold, then remove and cut in half horizontally.

Step 5/6

For the orange cream, soak the gelatin in cold water. Peel the orange and squeeze the juice. Warm the juice and liquor in a saucepan, drain the gelatin and dissolve in the mixture. Mix the cream cheese with the powdered sugar until smooth and stir 2-3 tablespoons into the dissolved gelatin. Add the gelatin mixture to remaining cream cheese and fold in the whipped cream. Spread about 1/3 of the cream on the cake base, place the second layer on top and coat the entire cake with the remaining cream cheese mixture. Refrigerate for around 2 hours.

Step 6/6

Garnish the cake with orange zest and walnuts and serve slices.

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