This marvelous French cake as a particularly strong walnut flavour, and is a tea time favourite
Ingredients
Cake
3 eggs, separated
2 cups sugar
1/2 cup flour
2 tbsp vanilla sugar or 2 tbsp sugar and few drops vanilla extract
1 tbsp baking powder
2/3 cup milk
3 tbsp double cream
2 tbsp chopped walnuts
1 tbsp butter, softened
11/2 cups walnut liqueur
Filling
3 eggs yolks
1/2 cup sugar
6 tbsp flour
1 cup milk
3/4 cup chopped walnuts
21/2 tbsp butter, softened
Frosting
1/2 cup sugar
3/4 cup water
2 ounces semisweet chocolate, chopped
4 tbsp butter, softened
Method
Preheat the oven to 500F Gas mark 8
1) to make the dough, in a large mixing bowl, place the egg yolks with the sugar, beat until the mixture is pale, add the flour and mix thoroughly, stir in the vanilla and baking powder, add the milk a little at a time, stirring, stir in the cream, beating until the mixture form a ribbon, stir in the chopped nuts
2) in another mixing bowl, beat the egg whites until firm peaks form, stir in gently into the egg yolk mixture
3) coat a charlotte or cake tin with the butter, pour in the batter, cook in the middle of the oven and cook for 5-7 minutes, reduce to 400° F Gas 6 and cook for 35 minutes, remove from the oven and let in cool in the tin
4) for the filling: combine the egg yolks and sugar and beat until pale, stir in the flour
5) heat the milk, until simmering, stir a little of the hot milk, then gradually stir in the rest of the milk
6) turn the mixture back into the saucepan and warm over medium-low heat, stirring constantly, until thickens, remove from the heat and mix in the walnuts and butter, let cool to lukewarm
7) take of the cake out of the tin, and cut horizontally into three slices
7) place the walnut liqueur in a large shallow bowl and dip the cut sides of the cake slices into it
8) place the bottom cake slice on a plate and spread half of the cooled filling mixture over the top, cover with the second slice and the remaining filling, top with the third slice
9) to make the frosting: combine the sugar and water in a small saucepan, place over medium heat and cook until thick and syrupy, remove from the heat, add the chocolate, mix, cover and let stand for 5 minutes, stir in the butter, while still warm, spread the frosting over the cake .
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