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
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 9x13 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
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