Description
A traditional Romanian Walnut Buttercream Cake featuring moist layers of walnut sponge cake filled and frosted with a rich, creamy walnut buttercream. This delightful dessert is enhanced with hints of vanilla, rum extract, and optional coffee to deepen the nutty flavor, and finished with toasted chopped walnuts for added texture and decoration. Perfectly chilled before serving for an authentic Eastern European treat.
Ingredients
Scale
Cake Layers
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup finely ground walnuts
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Walnut Buttercream
- 1 1/2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon instant coffee (optional)
- 1/2 teaspoon rum extract (optional)
Garnish
- 1 cup finely chopped toasted walnuts
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Whip Egg Whites: In a large mixing bowl, beat the egg whites with the salt until stiff peaks form, ensuring a light and airy batter.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes thick and pale, indicating sufficient aeration.
- Combine Mixtures: Gently fold the egg yolk mixture into the whipped egg whites, taking care not to deflate the air incorporated in the egg whites.
- Add Dry Ingredients: Sift the all-purpose flour into the batter, then fold in the finely ground walnuts and vanilla extract until fully incorporated without overmixing.
- Bake Cake Layers: Divide the batter evenly between the two prepared pans and bake for 20–25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool completely.
- Make Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Warm milk slightly and dissolve instant coffee and rum extract if using, then slowly incorporate this milk mixture into the buttercream, beating until smooth and light.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of buttercream over it. Top with the second cake layer and cover the entire cake, sides and top, with the remaining buttercream.
- Decorate: Press the finely chopped toasted walnuts onto the sides and top of the cake for an attractive and flavorful finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the buttercream to set before slicing and serving.
Notes
- This cake is traditionally served chilled for optimal texture and flavor.
- For the best authenticity, use freshly ground walnuts and include the rum extract.
- The instant coffee is optional but enhances the depth of the nutty flavor.
