Walnut cake with vanilla cream and whipped cream

Tip: tap a step to mark it as done.

1. Make the filling first. Cook the pudding mix with the granulated sugar in 400 ml of the milk. Beat the egg yolks with powdered sugar until pale and fluffy, stir in the pudding, and gradually pour in the remaining milk, stirring constantly.

   Return the mixture to the heat and stir until fully thickened. Remove from the heat and let cool.

2. Beat the butter with powdered sugar until light and fluffy, then mix it into the cooled pudding.

3. Whip the cream until thick, then chill it in the refrigerator.

4. Make the cake batter. Beat the egg whites with the granulated sugar until stiff peaks form. In another bowl, mix the egg yolks with the oil, then add the ground walnuts, crushed ladyfingers, and baking powder and mix well. Fold in the beaten egg whites last, gently using only a wooden spoon so they do not deflate.

5. Line a baking pan measuring approximately 40 × 30 cm with parchment paper and pour in the batter. Bake for 8–10 minutes in an oven preheated to 170 °C (340 °F), then let cool.

6. Remove the cooled cake layer from the pan and cut it into two halves. Spread the filling over one half and cover with the other. Spread the whipped cream over the top and decorate with chocolate shavings.

Tip: Grind the ladyfingers into fine crumbs in a blender so the cake layer holds together without tearing. Watch the thin layer closely; it is done as soon as the surface springs back when touched gently.

This recipe was translated from the Slovak original: Orechový piškótový koláč s pudingovým krémom a šľahačkou