Decadent Walnut Cake
Decadent Walnut Cake recipe
Yield
16 servingsPrep
20 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
walnuts
finely |
|
| 10 |
buttermilk biscuits
crushed |
*
|
|
| 1 | whole |
lemon
zest, grated |
*
|
| 2 | cups |
heavy whipping cream
|
*
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 591 | ml |
walnuts
finely |
|
| 1E+1 | each |
buttermilk biscuits
crushed |
*
|
| 1 | whole |
lemon
zest, grated |
*
|
| 473 | ml |
heavy whipping cream
|
*
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
Directions
Beat egg yolks with 1½ cups sugar until light lemon-colored. Add nuts, biscuit crumbs, and lemon rind. Beat egg whites until dry and fold into nut batter.
Grease two 9-inch cake pans lightly, line them with wax paper, and grease and flour the wax paper. Pour batter into pans and let stand 5 minutes.
Bake at 350℉ (180℃) for 25 minutes. Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on racks.
Whip cream until stiff. Beat in ¼ cup sugar gradually; add vanilla and beat.
Spread jam on top of one layer cake. Place second layer cake on top. Cover sides and top of cake with whipped cream. Sprinkle with additional nuts, if desired.
