My mother used to make this cake for every birthday and every celebration. She got the recipe from her aunt, and they called it “Miracle Cake”. I asked them why is it called Miracle Cake, but they did not know. They thought the reason could be because you get distinct walnut flavor with only 100 g (3.5 oz) walnuts. The cake is very light and moist and guests usually praise the fact that vanilla filling is not greasy at all.
Walnut Cream Cake, aka “Miracle Cake” – very light and moist.
- 4 eggs
- 300 g (10 oz) sugar
- 200 g (7 oz) flour
- 1 tsp baking powder
- 100 g (3.5 oz), ground
- 10 Tbsp water
- 1/2 l (2 cups) milk
- 3 Tbsp flour
- 150 g (5 oz) butter
- 1 tsp vanilla extract
- 150 g (5 oz) powdered sugar
- 100 ml (4 fl oz; 1/2 cup) water
- 3 Tbs rum for sprinkling over cake layers
Beat egg whites until stiff peaks form.
Combine flour and baking powder.
Mix sugar and egg yolks. Add water, one tablespoon at a time. Beat until foamy. Fold in beaten egg whites. Stir in walnuts and flour/baking powder mixture.
Pour batter into a greased and flour-dusted pan. Bake walnut cream cake base for 40 min. at 175 C. When cool, divide the cake into three uniform layers with a serrated knife.
FILLING: Scald 1/4 l (1 cup) milk. Combine remaining 1/4 l (1 cup) milk with flour and add the mixture to scalded milk. Cook for 10 minutes. Let cool. Mix butter, vanilla and sugar until fluffy. Add to milk mixture.
ASSEMBLE: Mix 100 ml (4 fl oz; 1/2 cup) water with 3 Tbs rum. Sprinkle each layer of cake with 1/3 rum mixture, spread with the filling. Frost Walnut Cream Cake top and sides with remaining filling. Sprinkle with ground walnuts.