Ingredients:
For the Sponge Cake:
6 large eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Walnut Buttercream:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup finely ground walnuts
1 teaspoon vanilla extract
Instructions:
Prepare the Cake:
Oven Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick and will come out cleanly after baking.
Mix Yolks & Sugar: In a large mixing bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and thick. This should take about 5-7 minutes of vigorous whisking or using an electric mixer. The mixture should fall in ribbons when you lift the whisk. Blend in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the yolk mixture, folding gently to maintain a smooth batter. Be careful not to overmix.
Whip Egg Whites: In a clean, dry bowl, beat the egg whites to stiff peaks. This means that when you lift the beaters out of the mixture, the peaks should stand straight up without drooping. Carefully fold the egg whites into the batter in batches, ensuring that you retain as much air as possible to keep the batter light and airy.
Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for about 25-30 minutes, or until the cakes are golden brown and spring back when lightly touched in the center. A toothpick inserted into the center should come out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Prepare the Walnut Buttercream:
Cream Butter: In a mixing bowl, beat the butter until it is smooth and creamy. Gradually add the powdered sugar, continuing to beat until the mixture becomes light and fluffy. This should take about 3-5 minutes.
Add Walnuts & Vanilla: Mix in the finely ground walnuts and vanilla extract until everything is well combined. The buttercream should have a smooth texture with a bit of crunch from the walnuts.
Assemble the Cake:
Layer and Frost: Place one of the cooled cake layers on a serving plate or cake stand. Spread a generous layer of walnut buttercream on top, spreading it evenly to the edges. Place the second cake layer on top and press down gently to secure it. Spread the remaining buttercream over the top and sides of the cake, using a spatula to create a smooth finish.
Garnish (optional): For an elegant touch, you can garnish the cake with additional chopped walnuts around the edges or create decorative piping with any remaining buttercream.
Variations & Tips:
Nut Alternatives: If walnuts are not to your taste or you have an allergy, try substituting with finely ground almonds or hazelnuts for a different but equally delicious flavor.
Moisture Boost: To keep the cake extra moist, brush each layer with a light syrup made from sugar and water before spreading the buttercream.
Flavored Buttercream: For a twist, you can flavor the buttercream with a splash of coffee liqueur or a few drops of almond extract.
Decorative Additions: Add a dusting of powdered sugar on top or fresh berries for a pop of color and added freshness.
Conclusion
This Romanian Walnut Buttercream Cake is more than just a dessert; it is a testament to the rich culinary traditions and flavors of Romania. Each bite offers a perfect balance of light sponge cake and creamy, nutty buttercream, making it a delightful treat for any occasion. The simplicity of the ingredients belies the depth of flavor and texture this cake provides, ensuring it will be a hit at any gathering. Whether you’re looking to recreate a cherished family recipe or introduce something new and delightful to your repertoire, this cake is sure to please and become a favorite in your home. Enjoy the process of baking and the joy it brings to those who taste it.
