Few desserts embody the perfect blend of sophistication and comfort like the Vanilla Walnut Cake with Creamy Custard Filling. This cake is a celebration of flavors and textures: a soft, fluffy sponge cake enriched with crunchy walnuts, paired with a silky, homemade custard cream that melts in your mouth.
This recipe strikes the balance between being luxurious enough for special occasions and simple enough to prepare at home. It combines the nutty richness of walnuts with the smooth, aromatic custard, making it a treat that appeals to all ages. Whether you’re serving it at a family gathering, a holiday celebration, or simply enjoying a slice with your afternoon tea, this cake will impress with its flavor and presentation.
Its timeless charm lies in its versatility and universal appeal. The walnut cake can stand on its own as a tea cake, while the custard cream elevates it to dessert-table centerpiece status. Let’s dive into the details of creating this masterpiece, step by step.
Full Recipe:
Ingredients
For the Cake
3 eggs
0.5 teaspoon salt
10 g vanilla sugar
70 g sugar
200 ml milk
50 ml vegetable oil
200 g flour
12 g baking powder
100 g walnuts, finely chopped
For the Creamy Custard Filling
2 egg yolks
5 g vanilla sugar
30 g sugar
800 ml milk
70 g corn starch
20 g butter
Prep Time, Cooking Time, Total Time, and Servings
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices
Steps to Make Vanilla Walnut Cake with Creamy Custard Filling
Step 1: Prepare the Cake Batter
Preheat the oven: Set your oven to 180°C (350°F) and grease a round or rectangular baking pan.
Beat the eggs and sugar: In a large mixing bowl, beat the eggs, sugar, and vanilla sugar until the mixture is pale and fluffy. This takes about 5 minutes with a hand or stand mixer.
Add the wet ingredients: Gradually mix in the milk and vegetable oil.
Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, stirring until just combined.
Incorporate the walnuts: Gently fold in the chopped walnuts for a nutty texture.
Step 2: Bake the Cake
Pour the batter into the prepared baking pan and smooth the surface with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan before transferring it to a wire rack.
Step 3: Prepare the Custard Filling
Heat the milk: In a medium saucepan, heat 700 ml of the milk over medium heat until it begins to simmer. Do not boil.
Mix the egg yolks and starch: In a separate bowl, whisk together the egg yolks, sugar, vanilla sugar, corn starch, and the remaining 100 ml of milk until smooth.
Combine and cook: Gradually pour the egg yolk mixture into the hot milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. This takes about 5–7 minutes.
Add the butter: Remove the custard from heat and stir in the butter until fully melted and incorporated.
Cool the custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely at room temperature.
Step 4: Assemble the Cake
Slice the cake: Once the cake is completely cool, slice it horizontally into two equal layers.
Spread the custard: Place the bottom layer on a serving plate and spread a generous amount of custard over it.
Add the top layer: Place the top layer of the cake over the custard and spread the remaining custard evenly over the top and sides of the cake.
Step 5: Chill and Serve
Chill the assembled cake in the refrigerator for at least 2 hours to allow the custard to set and the flavors to meld.
Garnish with chopped walnuts or a dusting of powdered sugar before serving.
Why This Recipe is Timeless
The Vanilla Walnut Cake with Creamy Custard Filling is a dessert that transcends time and trends for several reasons:
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