Description
This Romanian Walnut Buttercream Cake is a delightful Eastern European dessert featuring light walnut sponge layers filled and coated with a rich, creamy buttercream. The cake combines finely ground walnuts in a fluffy meringue-based batter, baked to a golden perfection, and finished with a smooth buttercream infused with rum extract. Perfect for special occasions or a luxurious treat.
Ingredients
Scale
Cake:
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup finely ground walnuts
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Buttercream:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon rum extract (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal post-baking.
- Whip Egg Whites: In a clean bowl, beat the egg whites with the salt until they form soft peaks. Gradually add half of the granulated sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue base.
- Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks together with the remaining granulated sugar until the mixture turns pale yellow and thickens. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gently fold the finely ground walnuts, all-purpose flour, and baking powder into the egg yolk mixture until just combined, careful not to overmix.
- Fold in Egg Whites: Incorporate the whipped egg whites into the batter in batches, folding gently each time to maintain the airiness and avoid deflating the mixture.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 22 to 25 minutes until the cakes turn golden and spring back lightly when touched.
- Cool the Cakes: Remove the cake layers from the oven and let them cool completely in their pans before removing to assemble.
- Make the Buttercream: Beat the softened butter in a bowl until light and fluffy. Gradually add the powdered sugar while continuing to beat. Mix in the milk and rum extract, if using, until the buttercream is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top. Place the second layer on top and cover the entire cake with the remaining buttercream, smoothing the sides and top.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the buttercream before slicing and serving.
Notes
- For traditional decoration, sprinkle ground or chopped walnuts around the sides of the cake.
- To lighten the buttercream, substitute half of the butter with mascarpone cheese for a creamier, less dense frosting.
- Ensure the egg whites are beaten properly to achieve the light texture important for the cake layers.
