Make Ahead
The Walnut Variation: A Cake
Popular on Food52
89 Reviews
Diordi
December 29, 2022
When the cake was ready the meringue was still underbaked. By the time the meringue had crisped up a bit the cake was dry as a bone. Both the meringue and the cake were subpar. Just make your favorite cake recipe and top it with meringues. It will be just as impressive and taste much better too. I don’t know what I am going to do with the leftovers. Nobody wants to eat it.
Shortrib
June 27, 2021
Definitely a show-stopper, even the square version (rectangular pan). And it was easier than anticipated lifting it out of the pan using the corners of the baking paper (I laid the baking paper so it covered the sides of the pan, folding it at the corners, well-greased). I laid the whole thing on a board and then cut and lifted one layer on top of the other. Also very delicious! My suggestion is to halve the salt if you use salted butter. I will make this again!!
Susan M.
March 31, 2021
We used to make this cake when I was growing up. I think it was called Blitz Cake in Mom's Betty Crocker cookbook. But we didn't add nuts. This looks divine and I can't wait to make it for Easter!
rmandell
October 1, 2019
I've made this twice. I just used vanilla extract, and I didn't leave the egg whites out overnight, and used parchment paper in 9" round pans. Other than that I followed the unusual recipe and it turned out perfectly both times. it's a big hit. The cake is not very sweet, but the merringe is and so they go great together.
Nancy M.
November 13, 2018
I wrote in 2014 with kudos comments as a this recipe is a rejuvination of a family favorite of my Mother's. The last time I made it was day before to make sure I didn't run out of energy with a large gathering. Just watch your humidity. Tis a meringue!
Bon chance.
N.
Bon chance.
N.
Fanny W.
November 13, 2018
Does anyone know or care to guess: Will the cake with meringue keep for a day before assembling with cream and serving?
betsmc
October 6, 2018
Can anyone tell me how many people the cake served? Thank you.
Lillian A.
October 7, 2018
It’s a classic 9 inch or in my case 24cm mold so you can serve as many as with any other cake... cca 8 to 10 slices
Anna B.
June 17, 2018
1. Don't toast nuts ahead or they'll burn
2. Mix in eggs and milk with the butter and sugar first. Then add the dry ingredients in thirds.
2. Mix in eggs and milk with the butter and sugar first. Then add the dry ingredients in thirds.
Marques
February 17, 2018
Hi, this looks and sounds amazing. Will attempt for a brunch next weekend—how many servings should I expect to get from this recipe? I’m expecting 15 people...may include poached pears to supplement for those not wanting cake/dairy. Thanks!!!
Curlytexan
January 15, 2018
Made this last night and it was AMAZING! After reading the comments, I was a bit nervous, but I followed the recipe as written and it turned out perfectly. I used the two 9" rounds. The cake batter was a little thicker than other cakes I've made, but I used an offset spatula to evenly spread it and it baked perfectly. I did use a long skewer to test for doneness (poked through a crack in the meringue) and it was clear at 45 minutes, but I left it in five minutes longer to make sure the meringue would be dry. I left it cool completely and added the whip cream and assembled about an hour before I served it. I let it sit at room temp during that hour, but it's winter. I don't know if that would have held up as well in a hot southern summer. I got rave reviews from guests and multiple requests for the recipe. There was only one slice left for me to enjoy with coffee the next day. I will definitely be making this again!
Dia S.
October 10, 2016
This is a delicious cake with a fabulous marriage of flavors. However, I found baking the meringue on top of the cake to be problematic because (a) the meringue is not completely dried out when the cake is done, (b) always hard to test for doneness through the meringue, (c) whipped cream introduces more moisture, causing meringue to get more chewy, and (d) meringue completely collapses in the fridge. Leads me to wonder if it wouldn't be preferable to bake the meringue and cake separately, avoiding a. and b. and permitting the meringue to dry completely, then assemble immediately before serving, avoiding c. and d. This would make it more like a daquoise, a wonderful thing.
Idalu
December 2, 2016
I had the same problem. It needed 50 mins instead of 35. I will try again using your suggestion and see if it's better.
Idalu
December 10, 2016
I tried it again alas a big disappointment. The dough was quite dense (might be because the recipe says to add the flour mix before the eggs and milk mixture without alternating). Making the dough separately sounded like a good idea (my own) but it was difficult to detach. The cream was good. Conclusion: this was my last attempt.
rob W.
August 15, 2016
looks terrific. i have a question: the instruction to cut cake in half and stack 1/2 the cake on top of the other 1/2, that works for the square pan but for the round cake layers do you have to double the amount of batter to make 2 complete rounds? tx!
Odegaard
August 15, 2016
Hey Rob -- no need to double for 2 rounds. There are two layers of cake: either the 9x12" cake cut in half and stacked, or the 2 rounds stacked. Enjoy!
ChefJune
May 23, 2016
What about Maple Walnut Ice Cream as garnish for this cake? I have a great recipe...
http://broccolinibunch.wordpress.com/
April 18, 2016
Looks wonderful but a cake made with flour is not Passover friendly!
Aliwaks
December 7, 2015
THANK YOU Cathy & Odegaard & Chloe & anyone else I haven't thanked for making the cake all the good feedback--
cathy B.
December 6, 2015
This is a magical and wonderful cake! MAKE it, it's exciting to make and a delicious delight to eat. Using a silica pack to keep it crunchy totally works. I LOVE THIS CAKE. The recipe is perfect. God Bless This Cake and Aliwaks.
Odegaard
November 29, 2015
A show-stopper, both in taste and presentation! I made the day before Thanksgiving and covered one layer with a plastic cake cover and the other simply with a large pot. I assembled the next day with the whip cream (which I could have used a touch more of). Baked in 8-inch springform pans which worked well, allowing the meringue to rise nicely. I was happy to read the cake batter looked too little for others -- as I could barely cover the bottom of each cake pan, but it worked just right. Looking forward to making again!
Chloe
November 28, 2015
I made this to bring to Thanksgiving and it was such a hit. After reading through the comments, I decided to increase the entire recipe by 25% so I could use my 9" springform pan and 9" cake pan. I lined the bottoms of each one with parchment but forgot to butter the sides. It took 40 mins to cook in the 9" pans. After letting them cool, I realized the meringue had stuck pretty badly to the sides, but after running a knife along the sides they popped out pretty easily. Mine definitely was not AS striking as the one in the picture but was still super pretty and absolutely delicious!
Jess M.
September 5, 2015
Made this several times and it is always a hit. Would likely look best made in a springform pan with high sides to contain the meringue. I have used 9 inch round pans and have to reduce cook time to avoid drying out the cake layer. The meringue overflows a bit but I just fold it back in on top of itself with a butter knife while it is still soft. Rave reviews every time, gotten a few requests to make it for family members birthdays!
JBF O.
July 8, 2015
Baked this last night in 2 9" pans. Looks beautiful. After completely cooled covered in saran to hold overnight. I did not layer with whipped cream yet. Uncovered this morning and meringue is like foam rubber. How can I revive? so it's crunchy?
Aliwaks
July 8, 2015
JBF- here's what happened the saran wrap created condensation- not sure if you can revive I'd try leaving it in the oven for a bit on 200- I leave it out uncovered or under a cake dome with one of those silica packs from a pair of shoe sin side-
Kaylee
July 1, 2015
I just made this! Truly delightful. The espresso powder was perfect and the walnut/espresso combination was killer. I love the sweetness of the cake, in that it is not overpowering. The cake batter seems like you will not have enough to fill both cake pans, but then, magically, you do! Wonderful recipe.
Eva
May 10, 2015
Absolutely delicious, unusual, enchanting.
One question: is the meringue supposed to be crisp? Mine isn't, though the cake itself is fully baked and the meringue is dry and toasty and cracked...it's more of a chewy texture. I was disappointed, because it LOOKS crisp. But I suppose it just doesn't have the time in the oven to dry out?
One question: is the meringue supposed to be crisp? Mine isn't, though the cake itself is fully baked and the meringue is dry and toasty and cracked...it's more of a chewy texture. I was disappointed, because it LOOKS crisp. But I suppose it just doesn't have the time in the oven to dry out?
Donna
March 10, 2015
I made this cake this AM for our Real Estate Broker's Open House. Twenty-five of his colleagues came to look at our house, and eat cake! It was stunning and delicious, and not a crumb was left by the time I got home! I'll let you know how quickly the house sells :)
Emily
December 18, 2014
I live in Denver...anyone have any suggestions on how to alter the cake recipe for high altitude?
Jane C.
October 14, 2014
My family has made a version of this cake for over 100 years. Family birthday cake - called "Fairy Pie." Old English recipe.
kzmccaff
October 12, 2014
Just made this cake and it was beautiful and delish! I think springform might be the best pan to bake this in, but a normal 9" worked too (I used parchment in both pans, and used coconut spray in one and veg oil in the other--the coconut spray worked better! FYI). I was worried when I put the cake batter in that it wasn't enough batter, but it worked beautifully. Wonderful flavor. The walnut really is what comes through. And the textures are lovely--the crisp / chewy meringue, the creamy whipped cream, the light and crumbly cake, the crunch of the walnut. And if you do as the recipe says and take a few steps the night before, it really is a breeze to pull together!
Eggplayer
September 14, 2014
I just made this cake, following the recipe to the letter. I baked the cake layers in an 8-inch springform pan. It turned out beautifully. I wish I could post a photo of it. Our book group raved over it. We all agreed that the best part (besides its stunning looks) is enjoying the textures. It was not cloyingly sweet, which we thought was a major plus. I will definitely make it again for a special occasion. I would say that making this cake is not for the faint of heart or the beginner baker. It's a bit tricky getting the cake out of the pans and also cutting into it so that it doesn't fall apart. However, I was able to do it and it was worth all the wringing of hands ;-)
Amber
August 1, 2014
Just made this cake. Baked it for about 40 minutes in disposable 8 inch round pans that I buttered well. The cake is simply lovely. They were easy to remove from the pans as I just cut the sides and took it out with the help of two spatulas. I'm a bit nervous about the whipped cream making it soggy as I'm preparing this prior to going to a party, but hopefully as we should eat it about 2 hours after adding the whipped cream, it will hold up well. The individual components tasted lovely uncooked...and I'll update on how it held up later.
Amber
August 1, 2014
Glad to report it turned out quite well. I love the rustic yet impressive look of it. The whipped cream held up nicely for the 2 hours...I popped it in the refrigerator for most of that time to hold the whipped cream in place. I also didn't use all the whipped cream called for. Only 2/3 or so fit in the middle, and it still came oozing out the sides. The flavor was quite nice. The cake layer and whipped cream aren't very sweet, and the meringue layer is quite sweet - so they balance each other out nicely. Next time I think I'll try it with the vanilla/almond flavors.
Oh and a quick tip about making the meringue. I prepped all the ingredients ahead of time, and then I made the meringue first. Afterwards I used the same beaters to make the cake layer. That way, I didn't have to worry about possibly ruining the egg whites if the slightest bit of water/oil was still left on the beaters.
Oh and a quick tip about making the meringue. I prepped all the ingredients ahead of time, and then I made the meringue first. Afterwards I used the same beaters to make the cake layer. That way, I didn't have to worry about possibly ruining the egg whites if the slightest bit of water/oil was still left on the beaters.
cincoymaya
July 13, 2014
The cake came out looking beautiful and was easy to unmold and flip which surprised me. I made adjustments for elevation (4800 ft) but it fell a little anyway. The cake was a bit under-baked at 35 min. though I tested it with a wooden skewer. My husband said it was good but not wonderful though I thought it was very good. The major complaint is the whipped cream which I think is making the cake a bit soggy.
I'm looking forward to seeing more of your recipes Aliwakes. Thanks for an interesting cake.
I'm looking forward to seeing more of your recipes Aliwakes. Thanks for an interesting cake.
charliesofia
July 10, 2014
Great cake! I just won huge points at work for bringing it in - thank you! I did have an issue with the cake layers being underbaked however... just wondering if there are any suggestions as to how to test for doneness when the cakes are swathed in meringue. Any ideas? Thanks!
Aliwaks
July 10, 2014
The same thing happened to me the first time I made the original cake, so I actually upped the baking time a few minutes the next time. The last time I made it, I made it in an electric oven and I thought the cake was a bit overdone at 40 min.
So to answer your question...I started just using a wooden or metal skewer to test rather than a toothpick or fork, and have moved some of the meringue out of the way then pushed it back again,
So to answer your question...I started just using a wooden or metal skewer to test rather than a toothpick or fork, and have moved some of the meringue out of the way then pushed it back again,
Kat
January 20, 2019
I use an instant read thermometer to see if the cake is 190F. Actually I use one on all of my cakes because keeping toothpicks around to test for cake doneness is nonsense ;) It’s also difficult to accurately test moist cakes (which these are not) with a toothpick. Works every time.
Ceramic
June 23, 2014
Made this for a birthday celebration earlier this month-- and not one scrap was left at the end of the evening. Used buttered parchment and the cakes left the pans fairly easily after I loosened them with a spatula. Mine also didn't look as gorgeous in the picture, but my dinner guests didn't seem to care. Subbed coconut palm sugar and used half almond flour, half regular. Can't wait for another worthy celebration so I can bake this again.
Carol B.
June 8, 2014
I like the taste and look of the cake, but it was very, very dense. Much too heavy for me. I made it in two 8" pans and the meringue flowed over the top of the pans. Interestingly though, I had little difficulty unmolding the pans. Too dense, too labor intensive and not a cake I would make again.
Regine
June 2, 2014
Although some Food52ers are suggesting and probably accurately so (from a mathematical point of view) two 8 inch instead of 9 inch pans, I would love to know which size pan was used in that food52 picture of the cake. I am thinking that maybe the cake better is meant to be thin so as to further accentuate the flavor and crispy-ness of the meringue. I have not yet made this cake but I will soon
EmilyNunn
May 31, 2014
Congratulations, Aliwaks! This looks incredible. I have been dreaming about meringue lately, and this is the answer to those dreams. I am GOING to make time to try this. It's so pretty, too.
Nancy M.
May 31, 2014
I am 68yrs. & the version with almonds was my mothers favourite cake for special occasions...she called it Almond Torte. I made it for my fathers 80th & it brought tears to his eyes. Thanks so much...I lost my recipe thru the years & delight in being able to create this taste one more time again.
ellemmbee
December 31, 2019
Our family also made this for many years without the coffee flavoring. We used almonds and added some defrosted frozen raspberries on top of the whipped cream with a drizzle of their juice. It was very festive. Thanks for the happy memory!
bookjunky
May 29, 2014
As it looks like someone else pointed out, based on the area of a 9x12" pan (108 sq. in) you should use two 8" pans (50 sq. in each) not two 9" pans (63.5 sq. in each) in order to come closest to the right amount of batter.
The cake itself looks awesome. I saw the original recipe, which looked intriguing, and this looks even more delicious. I hope I can find a pretext to make one soon. It's difficult because I bake too much already for our family of three to keep up with. I need to entertain more!
The cake itself looks awesome. I saw the original recipe, which looked intriguing, and this looks even more delicious. I hope I can find a pretext to make one soon. It's difficult because I bake too much already for our family of three to keep up with. I need to entertain more!
Aliwaks
May 28, 2014
Hello... Sorry I've been off line for a few days . Thank you all for you beautiful compliments, as for the concerns;
Kenny: At home I buy and use fresh eggs from the farmers market, and I do not refrigerate my eggs, I keep them out contrary to USDA guidelines, they taste better, I buy what I need so they are rarely out for more than a week (if its really hot out- like in August I will put them in the fridge) and as snotty as it sound to say, it's how they do in Europe and I'm comfortable with it, but you should only do what you are comfortable with.
Letting the egg whites sit out is something I read a fair bit about and I found that my meringues are better when I do it, but they are not bad when I don't. When I create a recipe I think of the best of all possible ways to make a dish, which is not to say that I have not made this cake or one similar in a rush where I did not infuse my cream over night or dry my egg whites. It was still a great cake.
Emma.. Springform would be best, but girl I just made it this weekend using round pans (its is sooo much easier to do the rectangle l pan method but hardly as pretty)..so here's how that played out.. I butter the heck out of them, and then after they had cooled I ran a off set spatula under the meriguie that had come over the edge then worked in around and under, slipping my hands underneath the parchment.. it was a bit scary there for a minute.. I put one layer on a cake plate then eased the other layer on the the rack until i could get i whipped cream under control- it still did not look as pretty as Amanda & Merrill's.
Kenny: At home I buy and use fresh eggs from the farmers market, and I do not refrigerate my eggs, I keep them out contrary to USDA guidelines, they taste better, I buy what I need so they are rarely out for more than a week (if its really hot out- like in August I will put them in the fridge) and as snotty as it sound to say, it's how they do in Europe and I'm comfortable with it, but you should only do what you are comfortable with.
Letting the egg whites sit out is something I read a fair bit about and I found that my meringues are better when I do it, but they are not bad when I don't. When I create a recipe I think of the best of all possible ways to make a dish, which is not to say that I have not made this cake or one similar in a rush where I did not infuse my cream over night or dry my egg whites. It was still a great cake.
Emma.. Springform would be best, but girl I just made it this weekend using round pans (its is sooo much easier to do the rectangle l pan method but hardly as pretty)..so here's how that played out.. I butter the heck out of them, and then after they had cooled I ran a off set spatula under the meriguie that had come over the edge then worked in around and under, slipping my hands underneath the parchment.. it was a bit scary there for a minute.. I put one layer on a cake plate then eased the other layer on the the rack until i could get i whipped cream under control- it still did not look as pretty as Amanda & Merrill's.
Regine
May 27, 2014
I agree with Kenny regarding leaving the egg white. utside overnight. Room temperature to slightly warm egg white reach better heights when whipped so I guess this is why she leaves them outside. I prefer to place egg whites in a bowl that sits in warm water maybe 1/2 hour before whipping eggs.
Regine
May 27, 2014
I myself would use 9 inch springform pans so that I don't have to flip cake when Unmolding.
Regine
May 27, 2014
Emma the cake batter is supposed to be thin so I think you should have spread it all over the surface of the 9inch pan however thin the layer ended up being.
Emma F.
May 27, 2014
This cake was lovely! The flavors are so sophisticated and all complement each other so well. I also love that the cake itself is not too sweet--so good! Everyone at a dinner party loved it. One thing I did have trouble with was fitting the cake batter into the 9" circular pans. I put the batter in and realized that it would be almost impossible to spread the cake all the way to the edges. If I had, it would have been as thin or thinner than a pancake. I moved the batter to 8" pans and that worked really well. Although still thinner than a standard cake layer, it rose some in the oven. The surface area of 2 8" pans is closer to the surface area of one rectangular 9 X 12" pans. Perhaps this was a problem with something with I did though, because the picture is lovely!
soybean
May 27, 2014
this looks fantastic! one question though--how are we supposed to remove the cakes from the round pans with all the meringue on top? just very very carefully??
Emma F.
May 27, 2014
i had the same question! it seems like it won't work--but it stays together a lot better than one would expect. the walnuts stay pretty baked into the meringue, and the meringue is pretty sturdy. i put a plate over the pan and flipped it, and then flipped it the same way onto a cake stand. the second layer was a little harder--it took me and my mom to place it on top of the cream. worth it though!
Lillian A.
May 25, 2014
converted to metric
I would like to someone correct me if I'm wrong;)
• 1 1/2cup heavy cream = 350ml
• 1/2vanilla bean
• 10 1/2tablespoons butter, softened = 160g
• 2/3cups brown sugar =135g
• 1 1/3cup flour = 125g
• 1teaspoon baking powder = 5g
• 4teaspoons espresso powder 8g
• 1teaspoon salt =6g
• 5egg yolks = 125g
• 1/3cup milk = 100ml
• 5egg whites = 150g
• 1cup granulated sugar = 200g
• 2teaspoons cinnamon = 10g
• 1/2cup walnuts, chopped and toasted = 70g
• 1tablespoon maple syrup = 20g
I would like to someone correct me if I'm wrong;)
• 1 1/2cup heavy cream = 350ml
• 1/2vanilla bean
• 10 1/2tablespoons butter, softened = 160g
• 2/3cups brown sugar =135g
• 1 1/3cup flour = 125g
• 1teaspoon baking powder = 5g
• 4teaspoons espresso powder 8g
• 1teaspoon salt =6g
• 5egg yolks = 125g
• 1/3cup milk = 100ml
• 5egg whites = 150g
• 1cup granulated sugar = 200g
• 2teaspoons cinnamon = 10g
• 1/2cup walnuts, chopped and toasted = 70g
• 1tablespoon maple syrup = 20g
Maria T.
May 26, 2014
Hi Lillian,
Check my recipes, 2 weeks ago I posted Conversion Tables from Cups to Metric.
You can send me an e-mail for a printable PDF version.
Check my recipes, 2 weeks ago I posted Conversion Tables from Cups to Metric.
You can send me an e-mail for a printable PDF version.
Cecília M.
May 28, 2014
Did you try it with these conversions? A bit different from mine, so I'm curious...
Noelene M.
February 4, 2023
Thanks for the conversion - I'm in Australia so double checking US conversion to our imperial measurements. I understand a US cup of all-purpose flour weighs 120gms so we need to add on another 40gms to your measurement for the one third cup, therefore 160gms of flour needed
kenny L.
May 25, 2014
"The night before: Separate eggs and let egg whites sit on the counter overnight, covered with a clean cloth." Sounds like a risky procedure to me. Potential for a nice bacterial culture too high. Allowing egg whites to sit at room temperature for twenty or thirty minutes should be enough to take the chill off them.
Maria T.
May 24, 2014
Congratulations Ali, what an amazing and absolutely delicious cake! And Happy year ahead!
cookinginvictoria
May 22, 2014
So gorgeous and utterly irresistible! Congratulations on being named a finalist. I hope to make this soon for our next family celebration. P.S. Happy, happy birthday, Aliwaks! You'll; have to make a cake to celebrate, LOL.
Aliwaks
May 22, 2014
This looks waaaay prettier than mine did . Ahh Magical Food52 today is my Birthday, your timing is once again impeccable. Thanks all xoxo
Also no longer in Philly... I'm in Brunswick Maine now, same town as Cheese1227!
Also no longer in Philly... I'm in Brunswick Maine now, same town as Cheese1227!
drbabs
May 22, 2014
Happy birthday, and congratulations on an amazing cake! I can't wait to make it.
Regine
April 30, 2014
Looks good. I will make soon. See my version of World's Best Cake (Norway National Dessert). Mine uses strawberries.
aargersi
April 29, 2014
Wow and yum - so you end up with a stacked rectangle meringue cake? Cool.
Step 12 - you put almonds but you meanter say walnuts I think
Step 12 - you put almonds but you meanter say walnuts I think
See what other Food52ers are saying.