Christmas Walnut Cake

The Mystery of Grandma’s Christmas Walnut Cake

Let me tell you about my grandma and her famous Christmas Walnut Cake. It was the cake of the season, a classic recipe that graced the holiday table every single year. Everyone adored it! But here’s the thing—I had never actually made it myself. Why? Because her handwritten recipe in her old notebook was so vague, it could have been written in code!

The other day, I was flipping through a recipe book I own and stumbled upon a similar cake. Guess what? The author said it was inspired by her grandma’s recipe! Well, if two grandmas were making this cake, it had to be a universal grandma thing, right? I pulled out both recipes, compared them, and voilà—they were almost identical! My grandma’s version was just a touch sweeter and made in smaller batches—she only ever made about half the recipe. But otherwise, they matched up perfectly!

So, mystery solved! Thanks to this modern-day recipe, I finally pieced together my grandma’s cake, and it turned out just like I remembered. Now, I get to share it with you. Let’s keep this “Grandma Classic” going!

Grandma’s Classic Brazilian Christmas Cake

Ingredients:

For the Cake:

• Walnuts. I finely ground them using my food processor.
• White granulated sugar
• Breadcrumbs. Yes you read that right breadcrumbs. I also thought it was weird. You need to use plain breadcrumbs here. You so not buy any kind of seasoned breadcrumbs, you dont want this cake to taste like garlic….yuk! Don’t buy panko crumbs either or you might mess with the texture of this cake
• Looooooots of eggs
• Butter and flour (for greasing and dusting the baking pans)

For the Filling :

• Egg yolks (save the whites for the topping)
• White granulated sugar
• 1 cup water
• Coconut milk (I used the Thai brand)

For the Topping:

• 6 egg whites
• 1½ cups  white granulated sugar

Ingredients and Substitutions

• Walnuts: I haven’t tried any substitutions for walnuts in this recipe. Since they’re the star of the cake, I recommend sticking to them for the best flavor.
• Breadcrumbs: You can’t substitute breadcrumbs for panko! They absorb moisture differently, and panko would ruin the texture.
• Coconut Milk: I used the Thai brand, which has a rich, creamy consistency. Make sure your coconut milk is full-fat for the best results.

Equipment You’ll Need

• Two 12-inch round cake pans  or two 9 x 13 inch cake pans
• Parchment paper
• Stand or hand mixer
• Food processor (to grind the walnuts)
• large bowl
• candy thermometer (optional, but very useful)

If you want to see the videos I made while making this recipe check them out on youtube!. You can click here to see part 1 and here to see part II

How To (Quick Tips)

1. No Baking Powder:
   This cake has no baking powder, so it relies entirely on the air you whip into the egg whites to rise and stay fluffy. Always fold ingredients gently to keep those precious air bubbles intact.
2. Don’t Delay Baking:
   Once your batter is mixed, don’t let it sit! Make sure your oven is preheated before you start assembling. The longer the batter waits, the more the egg whites will deflate, and you’ll end up with a dense cake.
3. Use a different filling: Instead of the suggested filling, some people prefer to use dulce de leche. Dulce de leche and walnuts make a fantastic combination, so feel free to try it that way if you like—or better yet, make the cake both ways and decide on your favorite! Here is my go-to Dulce de Leche recipe which you can make in 15 min while this cake bakes!

How to Store:

• Short-term: Store in your fridge for up to 3 days, covered with plastic wrap or in an airtight container.
• Long-term: This cake doesn’t freeze well due to the meringue topping, so enjoy it fresh!

How to Serve:

• Serve chilled or at room temperature—both are divine. (but i prefer it at room temperature).
• Add some crushed walnuts on top for decoration if you whish and pair with coffee or hot cocoa to complete the holiday experience.

Ready to bake? Remember: a light touch and a quick transfer to the oven are the keys to success. This cake is sure to be a hit at your holiday table, just like it was at Grandma’s. 🎄✨

If you are looking for more Christmas recipes try these! They won’t disappoint!:

Chocolate Spice Cake: A perfect blend of Christmas spices and rich chocolate, filled with l dulce de leche. It’s the ultimate holiday treat everyone will love!

Classic Brazilian Pavê: This no-bake, easy-to-make classic will save your Christmas and wow your guests. Sweet, creamy, and irresistibly delicious!

Christmas Walnut Cake Recipe

This Traditional Christmas Walnut Cake brings together family, tradition, and warmth, with layers of nutty cake, custard filling, and fluffy meringue—a holiday favorite

Print Recipe Pin Recipe

Prep Time:2 hours hrs

Cook Time:30 minutes mins

Total Time:3 hours hrs

Course: Dessert

Cuisine: Brazilian

Keyword: cake, walnuts

Servings: 30 slices

Author: Claudia Genschow

Ingredients

For the Cake:

• 500 g finely ground walnuts 5 cups
• 2 cups white sugar
• 5 tbsp breadcrumbs
• 12 eggs
• Butter and flour for greasing and dusting the baking pans

For the Filling:

• 6 egg yolks save the whites for the topping
• ¾ cup white granulated sugar
• 1 cup water
• ¾ cup coconut milk

For the Topping:

• 6 egg whites
• 1½ cups white granulated sugar

Instructions

For the Cake

• Preheat the oven to 180°C (350°F), medium temperature. Grease two 9×13 rectangular baking pans with butter. Cut two parchment paper rectangles to fit the pan bottoms. Press the parchment into the pans, grease the paper with butter, and dust lightly with flour. Shake to distribute evenly and tap out any excess.
• Prepare the ingredients: Sift the sugar into a bowl to ensure there are no lumps. In another bowl, mix the ground walnuts with the breadcrumbs and set aside.
• Separate the eggs: Break one egg at a time into a small bowl, transferring the whites to the mixing bowl and the yolks to another bowl.
• Whip the egg whites: Using a stand mixer, beat the egg whites on low speed until foamy. Gradually increase to high speed and beat for about 5 minutes until stiff peaks form.
• Incorporate the yolks and sugar: Add the egg yolks one at a time, beating well after each addition. Gradually add the sugar, continuing to beat until you achieve a light, fluffy, and shiny mixture. Pause as needed to scrape down the sides of the bowl with a spatula to ensure all the sugar is well incorporated.
• Fold in the dry ingredients: Transfer the egg mixture to a large bowl (it needs to be large enough to mix all the batter). Gently fold in the walnut and breadcrumb mixture a little at a time, using a spatula and mixing from the bottom up to avoid deflating the batter.
• Divide and bake: Divide the batter evenly between the prepared pans and level the surface with a spatula. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool before unmolding: Remove the cakes from the oven and allow them to cool completely before removing them from the pans. Meanwhile, prepare the filling.

For the Filling:

• Prepare the syrup: In a small saucepan, combine the water and sugar. Gently stir with a little spoon or your fingertip until the sugar is dissolved—this prevents the sugar from splashing onto the sides of the pan and burning the syrup.
• Place the saucepan over medium heat and cook for about 20 minutes, or until the syrup reaches the “thread stage.” To test, dip a spoon into the syrup and lift it—if a thin thread forms between the droplets, it’s ready, or you can check with a thermometer: the syrup should reach 115°C (239°F). Remove from heat and let cool slightly, about 5 minutes.
• Prepare the egg yolks: Place a sieve over a bowl and strain the egg yolks by pressing them through with the back of a spoon. Discard the membrane left in the sieve—this is what can give the filling a strong eggy smell.
• Combine ingredients: Add the coconut milk and strained yolks to the syrup, whisking well to combine.
• Cook the custard: Return the saucepan to low heat and stir continuously with a spatula for about 10 minutes, or until the custard thickens. Remember, the custard will thicken further as it cools—it should leave the pan with the consistency of a thin porridge.
• Chill the custard: Transfer the filling to a bowl and cover it with plastic wrap pressed directly onto the surface—this prevents a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled and ready to use.

Meringue Topping and Assembly

• Prepare the double boiler: Place a small saucepan with water over medium heat—this will be the base for the double boiler.
• Heat the egg whites: In a heatproof glass bowl, add the egg whites and sugar. Place the bowl over the saucepan and stir with a whisk for about 4 minutes, until smooth. Note: Be careful not to cook the egg whites. To check, scoop a portion of the mixture with a spoon and touch it with your fingers to make sure the egg whites are warm and free of sugar granules.
• Whip the meringue: Transfer the mixture to the stand mixer and beat on high speed for about 10 minutes, until it cools and forms a firm, shiny meringue.
• Assemble the cake: Place one of the cakes on a serving plate. Cover it with the filling, spreading from the center to the edges, leaving about 1 cm from the border to avoid overflowing. Top it with the second cake.
• Apply the meringue: Using a spatula, first spread a thin layer of meringue over the entire surface of the cake to cover it evenly, ensuring no cake pieces show through. Spread the remaining meringue over the cake and decorate with the back of a spoon to create a rustic texture with peaks. Or you could use a piping bag with a pretty tip to decorate it.
• Serve or refrigerate: Serve immediately or refrigerate until ready to serve.

Video

Notes

Helpful Tips

Air Bubbles Are Key: This cake doesn’t use baking powder, so it relies on the air incorporated into the egg whites for its rise and fluffiness. It’s super important to mix everything gently to avoid deflating those air bubbles

Preheat Your Oven: Don’t take too long before popping the cake in the oven. It should be preheated to 180°C (350°F), and once your batter is ready, get it in there quickly to keep those egg whites from deflating!

Plan Ahead: You can bake the cake and prepare the baba de moça up to 3 days before the event. Store the baba de moça in the refrigerator and keep the cake at room temperature, well-wrapped in plastic wrap, on two separate trays.

Test the Syrup: If you have a thermometer, cook the syrup until it reaches 115°C (240°F). If not, use the “thread stage” test: dip a spoon into the syrup, lift it, and if a thin thread forms between the droplets, it’s ready. Remove from heat and let it cool slightly for about 5 minutes.

Fresh Meringue: For the best results, whip the meringue fresh on the day you’re assembling the cake. It’s the perfect topping when it’s made just before decorating! Chill Before Serving: You can serve the cake right away, or let it chill in the fridge for a few hours to help the flavors develop.

Pro Tip: If the custard starts sticking to the bottom of the pan, remove it from the heat and whisk vigorously with a whisk to cool it slightly. Return it to the heat and continue cooking. Repeat as needed to avoid lumps.

Note: The calorie count provided is only an estimate