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.↑

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8 Comments

  1. OMG this cake looks amazing !!! But is it possible to have the same recipe of the layer cake but with cacao ? I Love chocolate 😍

    • Thank you dear; it is a bit different; I can make a version of chocolate soon, just for you

  2. Hi,
    Thank you for recipes, this cake looks really great!
    I would like to make this cake, but would you recommend to use raspberry puree without raspberry seeds? In this recipe raspberry jam is used quite a lot which is super delicious, but in my experience the amount of raspberry seeds sometimes disturbs to enjoy the cake fully. Please share your experience!
    Thank you!

    • Hi Anna; I think you need to make the cream how you like it best; I love this jam as it basically is fresh raspberries smashed with a fork and have some lemon and a little of sugar; But if you like a puree; you can do that! or leave the raspberry cream out and use walnut cream twice instead; best of luck; Love Manuela xo

  3. Farheen Hussain Reply

    Hej Manuela.

    Det er en rigtig fantastisk hjemmeside!

    Jeg undrer mig over om jeg istedet for hindbær, kan bruge jordbær? Skal de koges og derefter vendes med gelatin/agar agar pulver? Eller kan jeg gøre som du har gjort i opskriften og mose jorbærene med en gaffel, for dernæst at blande med piskefløden?
    Tusind tak for svar.
    Mvh. Farheen Hussain.

  4. Imane Daher Reply

    I love love all your baking and cooking. they are amazing. Thanks a lot

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