Description
This lovely cake is a beautiful blend of walnuts and citrus, combining the richness of nuts with the refreshing zest of orange.
Ingredients
Units
Scale
- 6 eggs
- 1/2 cup + 2 tbsp (120 g) sugar
- 1/2 cup (120 g) ground walnuts
- 4 oz (120 g) all-purpose flour
- Zest of 1 orange
- 2 cups (500 ml) milk
- 2.8 oz (80 g) vanilla pudding powder
- 1/2 cup (120 g) sugar
- 1/2 cup (120 g) butter, softened
- Juice of 1 orange
- 1/2 cup (60 g) chopped walnuts for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- For the cake layers, separate the egg yolks from the whites. In a large bowl, beat the yolks with 1/2 cup + 2 tbsp sugar until the mixture is pale and thick.
- Gradually add the sifted flour, ground walnuts, and zest of 1 orange to the yolk mixture, stirring until combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the filling, heat the milk in a saucepan over medium heat until just about to boil. In a separate bowl, mix the vanilla pudding powder with a little cold milk to make a smooth paste, then add it to the hot milk. Stir constantly until the mixture thickens.
- Remove the pudding from the heat and let it cool slightly. In a mixing bowl, beat together 1/2 cup sugar and softened butter until creamy. Gradually add the cooled pudding to the butter mixture, beating until smooth and well combined.
- To assemble, place one cake layer on a serving plate. Spread half of the filling over the cake, then drizzle with half of the orange juice.
- Place the second cake layer on top, spread the remaining filling, and drizzle with the remaining orange juice.
- Decorate the top of the cake with chopped walnuts. Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
If you can’t find rough flour, substitute with all-purpose flour. This cake is best served chilled. Store leftovers in the refrigerator for up to 3 days. For a more intense citrus flavor, add extra orange zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 120