Walnut bark cake

Recipe for nut bark cake with peach cream and nut cake

Prepare with me my version of a very popular cake. Walnut bark cake is a light sponge cake with nuts and dried fruit made with ground nuts and coconut flakes, layered with peach cream. Finally, the cake is decorated with sliced peaches and peach jelly. This layered cake tastes exquisite and will be perfect for a weekend coffee as well as for holidays. See my recipe and check how to make a nut cake with cream.

Walnut bark cake recipe step by step

If you like delicious creamy cakes with fruit and jelly, then you must try this recipe!

Nut bark cake recipe

Wypieki Beaty

Recipe for a layered nut cake with peach cream and peaches in jelly.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

12 hours hrs

Total Time 14 hours hrs 10 minutes mins

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 174 kcal

Wyposażenie

• Baking pan approximately 24/24 cm or 20/30 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for fruit and nut sponge cake

• 4 egg whites (- from size L eggs)
• 4 egg yolks
• 100 g sugar (- half a glass)
• 100 g nuts (ground – e.g., hazelnuts or walnuts)
• 50 g shredded coconut
• 1.5 tablespoons wheat flour – all-purpose (- 20 g)
• 0.5 teaspoons baking powder

ingredients for peach cream for nut bark cake

• 200 ml peach syrup (- from a can)
• 100 ml water
• 2 tablespoons sugar (- or to taste)
• 1 package vanilla pudding (sugar-free – for half a liter of milk)
• 150 g butter (soft – at room temperature)

ingredients for soaking the cake

• 2-3 tablespoons peach syrup
• approx. 240 ml water

additional ingredients for nut bark cake

• about 300 g canned peaches (- sliced)
• 1 package peach jelly

Instrukcja

 

How to make fruit and nut sponge cake for nut bark cake

• Mix the egg whites with sugar until thick and white.
  4 egg whites, 100 g sugar
  
• Add the egg yolks to the whites and gently mix.
  4 egg yolks
  
• Mix together the ground nuts, shredded coconut, flour, and baking powder.
  100 g nuts, 50 g shredded coconut, 1.5 tablespoons wheat flour – all-purpose, 0.5 teaspoons baking powder
  
• Add the dry ingredients to the foam and gently mix with a spatula.
  
• Line the bottom of the baking pan with parchment paper, and leave the sides without paper or greasing.
• Spread the batter and level the surface.
• Bake in an oven preheated to 170 degrees Celsius (top/bottom heat mode) for about 30-35 minutes.
• After baking, cool the sponge cake and cut it into two layers.
  

How to make peach pudding cream for the cake

• In a saucepan, heat the peach syrup with sugar.
  200 ml peach syrup, 2 tablespoons sugar
  
• Mix the pudding with water, pour into the saucepan with the syrup, and cook, stirring constantly, until the pudding is thick.
  100 ml water, 1 package vanilla pudding
• Cover the prepared pudding with cling film and set aside to cool (at room temperature).
  
• Transfer the soft butter to a mixer bowl and mix on high speed for about 10 minutes – until it becomes fluffy and almost white.
  150 g butter
  
• Then add the cooled pudding one spoonful at a time and mix until combined.
  

Nut bark cake – assembly

• Transfer the bottom cake layer to the baking pan.
• Soak it with peach syrup mixed with water.
  2-3 tablespoons peach syrup, approx. 240 ml water
• Spread the peach cream and level the surface.
  
• Place the second cake layer and soak it from the top.
• Arrange the sliced peaches on top.
  about 300 g canned peaches
  
• Put the cake in the refrigerator while preparing the jelly.
• Prepare the peach jelly according to the package instructions – when the jelly starts to set (becomes thicker), pour it over the peaches.
  1 package peach jelly
• Chill the cake in the refrigerator until the jelly is completely set.
• Take the cake out of the refrigerator about an hour before serving, so that the pudding cream softens.

Uwagi

If you wish, you can spread about half of the pudding cream, place peach delights on top, and then spread the rest of the cream.

I provide the calorie count without the delights. 

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 174kcalWeglowodany: 11gProtein: 3gTłuszcz: 13g

Keyword layered cake with cream, nut cake with cream, peach cream cake

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Walnut bark cake – notes

Today I have a very nice, autumn walnut bark cake.

I don’t quite understand where the “bark” in the name comes from, but I won’t complain :)

Generally, everywhere I saw this cake, it was one and the same recipe, which can originally be attributed to Sister Anastazja.

This cake is a nut and dried fruit cake with ground nuts, butter pudding cream, peaches in jelly, and peach ‘delicje’ (jelly-filled biscuits). The ‘delicje’ are placed in the middle of the cream.

I prepared my version of this cake. First of all, I made it in a smaller baking tin (mine is 24/24 cm, but it can also be 20/30 cm). I didn’t add raisins to the cake because my family doesn’t like them, and I gave up ‘delicje’ to avoid adding unnecessary calories, in my opinion. If you want, you can add raisins and biscuits to your cake.

How to make walnut bark cake – tips

If you divide the preparation into stages, making the cake should not cause you any problems.

Start by preparing the nut sponge cake.

Here I used ground hazelnuts (I bought them already ground in the store), you can also use ground walnuts. Besides nuts, you will also need coconut flakes. In many recipes for nut and dried fruit cake, raisins are also added. If you like them, you can, of course, add them too – take about 50g of them – you can chop them lightly.

We make the cake like a traditional sponge cake – we mix egg whites with sugar, then add egg yolks, and finally the dry ingredients. After baking, cool the sponge cake, and then cut it into two layers.

How to make peach pudding cream?

To achieve a peach flavor, we use syrup from canned peaches.

Pour off 200 ml (a scant glass) of it and heat with sugar. Dissolve vanilla pudding in water instead of milk and add to the syrup – cook until it thickens. Cool the prepared peach pudding to room temperature. The pudding cannot be very cold (like from the fridge) before adding it to the butter.

You need to thoroughly beat the soft butter before adding the pudding – I beat it for about 10 minutes – until it becomes almost white, and only then do I add the pudding spoon by spoon.

If you wish (and are not using ‘delicje’), you can dice 2-3 canned peach halves, add them to the pudding cream, and mix with a spatula – it will be even more peachy and will look nice when slicing the cake.

Finally, arrange sliced peaches on the cake and pour over setting peach jelly. The jelly must be thickening, because if it’s liquid, it will run to the bottom of the tin – you can take my word for it :)

Place the prepared nut cake in the fridge to set. It’s also good for it to sit overnight in the fridge, then the flavors will blend better.

I recommend taking the cake out of the fridge about an hour before serving. Then the pudding cream will soften and the cake will be tastier to eat.

I hope that my version of walnut bark cake will appeal to you and that you will use my recipe :)

Let me know in the comments how you liked it.

I also encourage you to try my other recipes for cream cakes – you will find many delicious cakes there.

P.S.

I highly recommend my book with sweet baked goods – “Beata’s Best Bakes” where you will find a hundred recipes for homemade sweets – cookies, cupcakes, cakes, and tortes. You can buy the book with my dedication in my store – I cordially invite you :)

Recommended recipes for cream cakes for various occasions

Be sure to try my other recipes for delicious and beautiful cream cakes, which will be perfect for various occasions, holidays, and for weekend coffee. Here I recommend these three recipes:

Cake with milk cream recipe with video

Cake with lemon cream recipe with video

Peach Maiden Cake recipe with video