Walnut cake with vanilla and chocolate cream

Tip: tap a step to mark it as done.

1. Cake base

   Preheat the oven to 200 °C (400 °F). Beat the egg whites with the sugar until stiff peaks form, add the water, and beat briefly. Gently fold in the flour, baking powder, and ground walnuts. Pour the batter into a 24 cm cake pan lined with parchment paper and bake for 15–20 minutes.

2. Pudding

   While the cake bakes, whisk the pudding mix with the sugar, egg yolks, and 200 ml of the milk. Bring the remaining milk to a boil, pour in the egg yolk mixture, and cook, stirring constantly, until the pudding thickens. Pour half the pudding over the chocolate broken into pieces and stir until melted. Let both puddings cool.

3. Glaze

   Melt the chocolate for the glaze with the milk and spread it over the baked cake base.

4. Cream fillings

   Beat the butter with the powdered sugar and divide into two equal portions. Mix the vanilla pudding and crushed cookies into one portion and the chocolate pudding into the other.

5. Assembly

   Spread the vanilla cream over the glazed cake base, then spread the chocolate cream on top. Refrigerate until set. Spread the whipped cream on top and sprinkle with ground nuts.

   Source: brzikolaci.com

Tip: Let the pudding cool to room temperature and add it to the butter a spoonful at a time to keep the cream from curdling. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

This recipe was translated from the Slovak original: Torta Mňam s orechovým korpusom a dvoma krémami