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Walnut Cream Cake

3 whole Eggs
18 teaspoons Salt
1/4 teaspoons Cinnamon
13 cups Sugar
1 teaspoon All-purpose Flour
1 teaspoon Baking Powder
1 cup Walnuts, Chopped
1- 1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
1 Tablespoon Cornstarch
1 Tablespoon Powdered Sugar
4 ounces, weight Milk Chocolate, Shredded


Preheat your oven to 395 degrees F. Line an 8 inch brownie pan with parchment paper. In a large bowl combine eggs, salt, cinnamon and sugar with an electric mixer until fluffy. Add flour, baking powder and nuts. Mix until well combined. Pour batter into baking pan and bake for 12 minutes. Remove it freom the oven, let it cool, then cut in half horizontally to create two layers. Put half of the cake on your serving platter. Combine heavy cream, vanilla, cornstarch, powdered sugar and shredded milk chocolate in a cold metal bowl and mix with an electric mixer until very stiff (at least 4 minutes). Now spread 1/3 of the cream on one half of the cake. Place second half on top and spread remaining cream all around the cake. Place in fridge for at least 2 hours before serving.

Source: tastykitchen.com