All Over the Map Kitchen
BakingDessertRomania2000s

Prăjitură cu Nucă (Walnut Cake)

Also called prajitura cu nuca, Romanian walnut cake, walnut layer cake

Two dense walnut sponge layers with walnut custard butter cream between them and on top.

Makes
about 30 small squares, 25 × 35 cm (10 × 14 inch)
Make ahead

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Walnut sponge

Walnut cream

Method

  1. Sponge. Heat the oven to 340°F (170°C) and line two 25 × 35 cm (10 × 14 inch) pans.

  2. Beat the egg whites with the salt to stiff peaks, adding the granulated sugar (150 g¾ cup) gradually. Fold in the yolks. Mix the ground walnuts (200 g), flour (50 g7 tbsp) and baking powder (4 g1 tsp) and fold them in.

  3. Divide between the pans and bake 20 to 25 minutes. Cool.

  4. Cream. Whisk the egg yolks (4), granulated sugar (150 g¾ cup) and whole milk (100 ml7 tbsp) in a bowl over simmering water until thick, like custard. Cool completely.

  5. Beat the unsalted butter (250 g1 cup + 2 tbsp) until creamy. Beat in the cooled custard, then the ground walnuts (100 g) and vanilla (1 tsp), until fluffy.

  6. Assemble. Stack the layers with cream between them and over the top. Press chopped walnuts into the sides if you like.

  7. Refrigerate overnight. Cut into small squares.

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Walnut sponge

Walnut cream