Festive Walnut Cake

- birthday edition

The best part of making a cake is decorating it. There are so many ways to do it: do you want something simple, something out of the ordinary? What do you have at home? What colours should you use? What tastes?

This beauty was my father's birtdhay cake this spring. I make the exact same cake for him every year, because it's his favourite, it reminds him of his childhood, and he considers that only I can make this cake the way his grandmother used to.

It is a creamy, flavoured cake that, besides the sentimental value, is dangerously delicious, traditional, and forever a family favourite.

Ingredients for the cake:

6 eggs
6 tbsp white flour
5 tbsp sugar
1 tsp vanilla extract
2 tk baking baking soda
2 tbsp ground walnuts

Ingredients for the cream:

200 g soft butter
150 g icing sugar
1 egg 50 g flour
2 dl cold milk
3-4 tbsp ground walnuts
1-2 tsp rom essence

Ingredients for the syrup:

1 dl water
1 tsp rom essence

Instuctions for the cake:

Preheat your oven to 180 C and line a round, detachable cake form with baking paper.
In a large bowl, beat the egg whites until you get a thick foam.
Add the sugar, vanilla extract and the egg yolks. Mix again with an electric mixer.
Set the mixer aside. Add the flour, slowly stir with a spatula after each spoonful. Be careful not to break the foam (if you continue with a mixer, stir too fast or too harsh, the foam breaks and the cake will not rise).
Add the walnuts the same way as the flour.
When ready, transfer the mixture into the baking tray and bake for about 40 minutes on 180 C. Test with a toothpick if it's ready. Do not open the oven in the first 15 minutes!
Leave overnight to cool completely.

Instructions for the cream:

In a small bowl, mix the soft butter with the icing sugar.
In a small pan, mix the egg, flour and milk until smooth, then cook on small heat until the cream is formed (about 15 minutes, the flour is cooked). Set aside to cool.
When cold, mix together the two and add the walnuts and rom.

Final instrcutions:

When the cake is cold, cut it in half or in three layers (depends on how tall it grew).
Take the first layer, add 1/3 of the syrup, 1/3 of the cream. Repeat with the rest of the layers, decorate and put in the fridge for about 2 hours before serving.