Norwegian walnut cake

Hi everyone I hope you had an amazing weekend with lots of sunshine ♥

I wanted to share with you all another Norwegian classic cake, called Walnut cake.
This walnut cake is an absolute classic among marzipan cakes in Norway.
This cake has 3 layers of soft sponge cakes, the cake is filled with homemade raspberry jam.

The jam is made in minutes with fresh raspberries, lemon and lemon zest and just a little bit of sugar, The cream inside is made with whipped cream combined with coarsely chopped walnuts, that cream is amazing!

I also filled this cake with a fresh raspberry cream that is made with whipped cream and combined with the raspberry jam I made, just heavenly, I love that it gives a lovely soft pink color without any food color.

I also added some dark chopped chocolate, it gives a delicious crunch inside this cake with each bite.
The cake is covered in pink marzipan and I drizzled with dark melted chocolate on top.
I hope you all fall in love with this Classic Norwegian Walnut Cake.
With Love from Norway 

Norwegian walnut cake

Vanilla Cake Layer

• one recipe Norwegian sponge cake, get the recipe → here

Raspberry jam;

• 2 cups → 250 gram fresh raspberries
• 1 tsp lemon zest
• 1 -2 tbsp.lemon juice
• 1/4 cup → 50 gram sugar

Fillings;

Walnut cream

• 1 cup → 250 ml heavy cream
• 1/3 cup →40 gram powdered sugar
• 1 tsp. vanilla bean paste, optional
• 3/4 cup → 100 gram walnuts

Raspberry cream

• 1 cup →250 ml heavy cream
• 1/3 cup →40 gram powdered sugar
• 1 tsp. vanilla bean paste, optional
• 3/4 cup → 2 dl raspberry jam, see recipe above

Filling;

• 2/3 cup → 100 gram dark chocolate, chopped

To cover the cake; 

• 1/2 cup → 120 ml heavy cream, whipped
• 800 gram marzipan
• chocolate, melted for decoration top and chocolate buttons

Directions for the Norwegian sponge cake; 

• Make one recipe for Norwegian sponge cake in a 9-inch springform get the recipe here.
• When the cake is cooled down, trim the top and bottom of the cake and cut the cake in 3 even layers, using a long serrated knife.
• Set the cake layers aside for now.

Directions for the raspberry Jam; 

• Combine all the ingredients in a medium bowl.
• Add more sugar, lemon zest, or lemon juice if you like.

Directions for the walnut cream; 

• Whip heavy cream, powdered sugar and vanilla fluffy, add the coarsely chopped walnuts and combine.

Directions for the raspberry cream; 

• Whip heavy cream, powdered sugar and vanilla fluffy, add a few spoons of raspberry jam and with a spatula combine.

Directions for filling the cake layers; 

• Put one of the cake layers, onto a cake board or baking sheet that fits in your fridge.
• Spread a few spoons of raspberry jam on top, next add the walnut cream using a small offset palette knife to make an even layer.
• Put the next layer on top and press slightly down, to make sure it stays in place.
• Add the raspberry cream and with an offset, palette and make an even layer.
• Add chopped chocolate, and add the final cake layer.
• Cover the cake with plastic wrap or use a → cake collar and a → adjustable cake ring, like I use in the video above.
• refrigerate for 30-60 minutes.
• Whip up 3/4 cup → 120 ml of heavy cream, use a large offset palette and cover the entire cake with a thin layer of whipped cream.
• Make marzipan get the recipe → here or buy storebought marzipan.
• If you are tinting your marzipan, add a few drops of gel paste food color and knead until you are pleased with the color.
• Knead the marzipan until it is smooth and pliable.
• Use a silicon matt, and dust the top with powdered sugar.
• Press the marzipan into a flat disc.
• Using a large rolling pin, roll the marzipan from the center out.
• Using the rolling pin, carefully lift the marzipan and unroll it on top of the cake.
• Use your beautiful hands, to smooth out any air pockets on top of the cake.
• Working quickly but gently, use your fingertips and the palm of your hands to flatten the marzipan around the cake.
• Once you get to the bottom, trim any excess marzipan with a sharp knife.
• Fill a pastry bag with melted chocolate, cut off a tiny piece at the end, and pipe quickly some design on top.
• Decorate with some chocolate buttons on top.
• Place a ribbon around the bottom of the cake, if the cake is for a special event.
• Serve the cake and enjoy.

Have a beautiful day everyone; Love Manuela

Btw; If you love the video above, would you mind sharing it with your baking friends? It Would mean a lot to me!

A FEW STEP BY STEP PICTURES; FOR INSTRUCTIONS WATCH THE VIDEO ABOVE.↑