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Masurian walnut cake with sour cream
A tender walnut and sour cream cake with a sweet margarine and powdered milk topping, decorated with fruit and nuts. Makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Easy
- Cuisine
- Slovak
Masurian walnut cake with sour cream has a tender base made with ground walnuts, Hera baking margarine, and sour cream. After kneading, the dough chills in the refrigerator for half an hour, then is rolled out to fit a 22 × 27 cm pan, pricked with a fork, and baked for about 20 minutes at 180 °C (350 °F). A sweet topping made with Hera, powdered sugar, and powdered milk is spread over the baked base.
Decorate it however you like; traditional decorations include candied fruit, nuts, and almonds.
Ingredients
Dough
Topping
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Instructions
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Place the Hera, flour, walnuts, sugar, one egg, and sour cream in a bowl and mix together.
Turn the dough out onto a floured work surface and knead it. Wrap in aluminum foil and refrigerate for 30 minutes.
Roll out the chilled dough and place it in a 22 × 27 cm pan. Prick it with a fork and bake at 180 °C (350 °F) for about 20 minutes.
For the topping, melt the Hera and add the sugar, water, and powdered milk. Stir until everything comes together into a thick, smooth mixture.
Spread the topping over the cake while the topping is still warm, then let it stand for a little while.
Decorate the cake as desired with nuts and dried or candied fruit.
Tip: If the rich walnut dough breaks while rolling, place the pieces directly in the pan and press them into an even layer with your fingers. Press the nuts and fruit into the topping while it is still soft.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 513 kcal
- Protein
- 6.0 g
- Carbohydrates
- 40 g
- of which sugars
- 27 g
- Fat
- 38 g
- of which saturates
- 7.2 g
- Fiber
- 1.5 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Mazurský orechový koláč s kyslou smotanou
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