Directions
Grinding the Walnuts
If you are unable to get ready-ground walnuts, grind them in a food processor. You
will then have to sift them, since it is important for the texture of the cake that
the ground walnuts be very fine. As the walnuts are ground, the oil is expressed, so
there is a tendency for them to cake. When this starts to happen, add the flour and
breadcrumbs to soak up the oil.
NOTE: If you grind and sift your own walnuts, then keep the coarser bits that are
left over in the sifter, and use them to decorate the cake after you have iced it.
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Mixing the Batter
Separate the eggs. Beat the egg whites until they are stiff.
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Beat the egg yolks in a separate bowl until they are thick and light in colour.
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Mix the ground walnuts and cinnamon with the egg yolks.
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Fold in the egg whites.
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Baking the Cake
Heavily butter an 8"-inch springform cake pan, and dust it with flour.
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Pour in the cake batter.
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Bake at 300°F for one-and-a-half hours, or until the cake is done when checked with a
cake tester.
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Invert the cake pan over a wire rack, and leave the cake to cool.
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Cutting the Cake Layers
Remove the cake from the springform pan. Use a long sharp knife, such as a carving
knife, to slice the cake through horizontally twice to produce three layers.
Making the Filling
Whip the cream until it is starting to thicken. Add the cocoa, and mix it in.
Then continue to beat the cream until it is very thick.
Assembling the Cake
You will probably find it easier to assemble and decorate the cake on the plate you intend to
serve it on. It's all too easy to smudge the icing—or even drop the
cake!—if you try to move it after it's been decorated.
NOTE: If desired, a small portion of the whipped cream may be reserved to decorate the
top of the cake with rosettes.
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Use a blunt knife or spreader to put half the whipped cream on the bottom layer of cake.
Be careful to spread the filling barely to the edge of the cake: the weight of the layers
above will somewhat flatten it, and you don't want it to bulge out and interfere with icing the
cake.
Top the first layer of filling with the second layer of cake.
Spread the rest of the whipped cream on top. Then put the final layer of cake on top.
Slight nudging is possible if the layers are a bit askew: you want the cake to
look reasonably straight-sided.
Icing and Decorating the
Cake
Spread the sides and top of the cake evenly with dark chocolate icing. Pat walnut
nibbits over the sides of the cake. Decorate the top of the cake with rosettes of icing
or filling. If desired, undamaged walnut halves can be placed either on top of the
rosettes or in alternation with them.
Makes one large cake.
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