I had some walnuts at home from my mum’s garden. I did not want to keep them for too long as while cracking some of them I realised that many of them were off.
So at the end, I cracked all the walnuts I had been given. Some of them I have already managed to use but I kept some for later too. I’ll have to make something with them soon. Normally I eat walnuts by themselves or add them to various types of cakes.
From some of the walnuts I baked a delicious cake. I hadn’t baked this cake for a long time, mainly because I hadn’t had any walnuts at home 🙂
The cake is a combination of shortcrust pastry, meringue, plum jam, walnuts and custard mixture. This cake is slightly crunchy due to the addition of the nuts and a little bit sour thanks to the plum jam.
Madam Walewska cake.
- 4 egg yolks
- 2 tablespoons of sour cream
- 400 g all-purpose flour
- 200 g unsalted margarine
- 150 g caster sugar
- 200 g walnuts
- 300 g plum jam
- 1 teaspoon of baking powder
- 1 flat teaspoon of soda
- 4 egg whites
- 80 g caster sugar
- 1 tablespoon of potato starch
- 70 g vanilla pudding powder
- 500 ml milk
- 150 g crystal sugar
- 250 g unsalted butter
Additionally: caster sugar for sprinkling the cake.
How to make Madam Walewska cake.
Shortcrust pastry: sift the flour onto the pastry board, add the caster sugar, diced margarine, baking powder and baking soda. Chop all the ingredients with a knife until they start coming together. At that point, add the sour cream and egg yolks. Fold the pastry then place it in the fridge for 30 minutes.
Once removed from the fridge, divide the pastry into two parts. Roll out each part and lay it on a tin lined with baking paper. Poke the bottom of the pastry with a fork, then brush it with half of the plum jam and sprinkle with half of the chopped walnuts. Prepare the second part of the pastry the same way.
Bake the pastry in an oven preheated to 180 degrees Celsius for 30 to 35 minutes. Once baked, let the pastry cool down.
Meringue: whisk the egg whites until stiff then add the caster sugar in small batches. At the end of whisking add the potato starch. Put the meringue on a baking tin covered with baking paper. Bake in an oven preheated to 175 degrees Celsius for 25 minutes. Once baked, let it cool down.
Custard cream: pour 250 ml of milk in a pot, add sugar and bring it to boil. Mix the remaining 250 ml of milk with pudding powder in a cup. Once the milk in the pot starts boiling, pour the pudding from the cup over it. Reduce the heat to low and, while stirring continuously, cook the custard. Keep the custard on the heat for one minute from the moment it starts boiling. Afterwards, let the cooked custard cool down.
Rub the butter until fluffy and almost white. Add the cold custard to it in small batches. Keep rubbing until there are no lumps in the cream.
Folding the cake: place the first half of the shortcrust pastry on the cake board, with the walnuts facing up. Cover it with a half of the custard cream, on which put the meringue, then put the remaining mixture on it, and finally, cover it with the other half of the pastry with the nuts facing down.
Put the cake in the fridge for at least three hours to allow the cream to thicken.
Good to know when making Madam Walewska cake.
The baking tin used for baking this cake was rectangular and measured 25 by 35 centimetres.
I baked the meringue separately. However, you can divide the egg white mixture into two parts and cover each shortcrust pastry with it, then bake. Lay in as follows: jam, meringue, walnuts.
I used a vanilla flavoured pudding. You can replace it with any other flavour.
Do you like desserts with custard cream? If so, try our recipe for Horns with custard cream.