I think I got to dig a bit in our family history. Thanks God my mom can help. Sometimes I remember a fantastic recipe from my childhood, but I have no clue about its name or origin. For instance, this one called a woman’s whim. Well, that’s not such a hard name to comprehend. This is a true heaven in your mouth and a favourite of my mom’s – Lovely Whim Cake.
There are 3 easy layers: sweet pastry dough, spicy marmalade and walnut topping. Who can resist that? The cake is quite sweet. Therefore, some people prefer it thinner as a slice, others go for the thickness of a round cake. Choose for yourself and enjoy! You can serve it during the special occasions like Mother’s Day, there won’t be any disappointment.
Total Time: 1 hour + 30 minutes pastry dough sit
The Pastry Dough:
100g of caster superfine sugar
200g butter, in cubes
1 egg yolk
300g of plain flour, sifted
1 teaspoon of soda bicarbonate, sifted
Few tablespoons of spicy marmalade (I used mix of cranberry and raspberry)
The Walnut Topping:
4 egg yolks
200g of icing sugar, sifted
200g of ground walnuts
5 egg whites, whisked into peaks
The Pastry Dough
In a large mixing bowl whisk the sugar with butter until it becomes a smooth texture.
Next, stir in the yolk, flour and soda. Work with your hands until you get a piece of homogeneous dough. Refrigerate for about 30 minutes.
The Walnut Topping
In another large mixing bowl whisk icing sugar with 4 egg yolks until it gets foamy and bright.
Stir in walnuts and egg whites at 3 times. First walnuts, then egg whites – mold and turn over by using a spatula. Repeat 2 more times until it all is incorporated properly. Set aside.
Preheat the oven to 180 degrees.
Take out the chilled Pastry Dough and roll it out between 2 sheets of cling foil into your desirable shape. You can use either a springform of 26cm (thicker cake) or rectangular shape of 40cm X 25cm (thinner slice).
Mold The Pastry Dough into a greased form and smoothen with the palm of your hand.
Second, place a thin layer of favourable marmalade.
Third, mold The Walnut Topping over the top, so the marmalade is covered. Beat against table to release the air.
Bake in the oven until it gets beautifully golden and crunchy on the top, for about 45 minutes in the springform of 26cm and 30 minutes in the baking tray of 40cm X 25cm.
Take it out and let it cool down a bit. Serve with a cup of tea or coffee. Yummy!