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Walnut cake bars with two-tone custard cream
Walnut and egg-white cake bars layered with Nutella, plain and cocoa custard cream, and whipped cream dusted with cocoa. Makes 24 servings.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 24 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Čertovský mls, or “devil's treat,” is a tall layered cake made in a large baking pan, with an egg-white base containing breadcrumbs and walnuts, a layer of Nutella, marbled custard cream, and whipped cream. Scatter the walnuts over parchment paper and cover them with batter, then invert the baked cake so the walnuts are on top. Cook the custard with milk, egg yolks, pudding mix, and sugar; once cooled, beat it with butter and mix cocoa into half. Both the yolks and whites go into the same cake.
Ingredients
Cake base
Custard cream
Topping
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Instructions
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Cake base
Beat the egg whites with a pinch of salt until stiff peaks form, gradually beating in the sugar. Gently fold in the breadcrumbs, the flour sifted with the baking powder, and the oil.
Walnuts
Line a large baking pan with parchment paper, lightly brush the paper with oil, and scatter the chopped walnuts evenly over it. Pour the batter on top and spread it out.
Bake
Bake in an oven preheated to 180 °C (350 °F) for 15–20 minutes. Invert the baked cake onto another baking pan so the walnuts are on top, and peel off the paper. Spread the Nutella over the cake while it is still warm, then let cool.
Custard cream
Whisk the egg yolks, pudding mix, flour, and sugar into some of the milk. Bring the remaining milk to a boil, pour in the whisked mixture, and cook, stirring constantly, until thick. Stir the butter into the lukewarm custard and let cool.
Two-tone cream
Beat the cooled custard cream, add the rum, and divide into two equal portions. Stir the cocoa into one portion. Spoon alternating dollops of plain and cocoa cream over the cake, smooth the top, and refrigerate until set.
Whipped cream
Whip the cream with the whipped cream stabilizer, spread it over the custard cream, and dust with cocoa. Refrigerate the cake for at least 3 hours before cutting into bars.
Tip: Let the egg-yolk custard bubble briefly while stirring constantly so the yolks come to a boil. Beat in the butter only when the custard is lukewarm, not hot.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 376 kcal
- Protein
- 6.6 g
- Carbohydrates
- 25 g
- of which sugars
- 17 g
- Fat
- 29 g
- of which saturates
- 15 g
- Fiber
- 1.2 g
- Salt
- 0.2 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: Čertovský mls – orechové rezy s dvojfarebným krémom
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