Indulge In This Delicious Romanian Walnut Buttercream Cake
Elevate your desserts with this luxurious Romanian Walnut Buttercream Cake. It’s filled with a crunchy caramel topping, rich buttercream, and layers of caramelized walnuts.
It’s a perfect indulgent treat that will impress any crowd. So, without further ado, let’s prepare all the ingredients and start making it.
Romanian Walnut Buttercream Cake
Indulge in the rich flavors of this Romanian Walnut Buttercream Cake. It’s a recipe perfect for just about any occasion.
Ingredients
- Walnuts:
- 350 g shelled walnut halves
- Caramel:
- 5 tablespoons granulated sugar
- Cake:
- 8 eggs
- 3 tablespoons granulated sugar
- 1 pinch of salt
- 1 tablespoon rum
- 2 tablespoons lemon juice
- Walnut buttercream:
- 9 tablespoons granulated sugar
- 200 ml milk
- 300 g unsalted butter
- 1-2 teaspoons vanilla extract
Instructions
1. Toast the Walnuts: Preheat the oven to 220°C/430°F. Place a sheet of parchment paper on a baking tray and arrange the walnuts in a single, even layer.
Roast for 3-4 minutes until golden and fragrant, watching carefully so they don’t burn.
Let cool, then grind in a food processor or crush with a rolling pin. Set aside.
2. Make the Caramel: Weigh out 100g/3.5 oz of the roasted walnuts and set aside. In a non-stick pan, melt the sugar and let it caramelize (don’t let it get too dark).
Stir in the reserved walnuts, then spread the mixture on aluminum foil to cool completely.
3. Prepare the Cake Base: Preheat your oven to 180°C/350°F and prepare a baking sheet with parchment paper. Separate the eggs, reserving the yolks for later.
Whisk the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, rum (optional), and lemon juice, and continue whisking until the mixture becomes glossy.
Gently fold in the remaining walnuts. Pour the mixture onto the baking tray and bake for 20-25 minutes. Cool, then slice into 3 equal parts.
4. Make the Buttercream: Whisk the egg yolks with 9 tablespoons of sugar until they turn light in color. Slowly add milk, then cook over low heat, stirring constantly, until thick (about 15 minutes).
Cover with plastic wrap and cool. Beat the softened butter until fluffy, then gradually mix in the cooled egg yolk mixture. Add vanilla to taste.
5. Assemble the Cake: Layer one slice of the cake base on a platter, cover with a third of the buttercream.
Repeat with the second slice and another third of the buttercream. Finish with the third slice and remaining buttercream.
Crush the caramelized walnuts and sprinkle on top. Refrigerate overnight before serving.
And we are finally done. That took a while, but the results are well worth the effort, because this delicious Romanian Walnut Buttercream Cake turned out amazing.
Whether you are preparing it to treat yourself, or your friends and family, it’s a dessert that is sure to impress. So, serve it up and watch it disappear.
