The Mother’s Day. How do you treat your moms? Perhaps something healthy, light and easy going. Despite of my mom’s taste, I’ve decided to try this chocolate loaf filled with bananas. Let me tell you, my mom was really happy. It’s not the easiest cake I’ve tried to make, but it is absolutely worth it – Smooth Walnut Cake with Fruits.
I’ve discovered a very nice and healthy blog “The Kitchenette” and I’ve just had to try this cake. A good friend of mine recommended it to me as this is the only cake she has mastered and she has been doing for everyone for years. That’s a clear go for me! She has upgraded it with fresh fruits. The cake would taste good even without, but this is just a higher and luxurious level. Come on, bananas, chocolate and walnuts, nothing can go wrong here.
This cake reminds me of the so-called “Biscuit cake”, which is very popular e.g. in Bulgaria. The dough has a very firm cookie texture. However, in combination with coffee and rum syrup this walnut cake becomes aromatic and juicy. You can make the cake in a springform of 26cm and cut it in 2 layers or a smaller one and bake it in 4 layers. I’ve decided to bake the cake in a large baking tray of 40×30 cm, which made 2 loaves of 4 layers of 8×30 cm. No limits to imagination.
Smooth Walnut Cake with Fruits is suitable for kids from the age of 3 because of the egg chocolate cream. It isn’t overwhelming sweet, and the dough has a cookie like texture that kids just love. However, in combination with the cream the walnut cake becomes really smooth.
Total Time: 2 hours + few hours to refrigerate The Cream Filling and an overnight sit of the cake
The Cream Filling:
100g of good quality dark chocolate, at least 60%
6 tablespoons of caster superfine sugar
2 egg yolks
350ml of milk
80g of plain flour, sifted
250g of butter, soft in cubes
2 tablespoons of vanilla sugar
4 medium ripe bananas, sliced
2 tablespoons of instant coffee (I used decaf)
1 teaspoon of rum extract/50ml of rumThe Cookie Dough:
4 whole eggs, seperated
10 tablespoons of cold water
300g of cane sugar
150g of ground walnuts
150g of semi-coarse flour, sifted
1 teaspoon of baking powder without phosphate, sifted
A pinch of sea salt
Fresh blueberries and raspberries, chocolate shavings and golden powder to decorate
The Cream Filling
First, melt the chocolate in a steam bath. Gradually add 6 tablespoons of caster sugar and 2 egg yolks. Stir for about 2 minutes and take off the heat.
Meanwhile, warm up the milk to a boiling point. Take ½ of the amount on side into a small mixing bowl and add the flour. Whisk until you get a smooth texture.
Then, sieve the flour mixture into the 2nd half of the milk and mix constantly to avoid any lumps. Bring it to boil and reduce the heat to low.
Next, stir in the chocolate mix and incorporate until it becomes a very smooth and creamy texture. Done.
Mold it in a medium mixing bowl and cover with cling foil. Let it cool down entirely and afterwards, refrigerate at least for a couple of hours.
The Cookie Dough
Preheat the oven to 180 degrees.
In a large mixing bowl place 4 egg yolks with cane sugar and 4 tablespoons of cold water. Whisk for about 2-3 minutes on high speed until it brightens and becomes fluffy.
Afterwards, stir in the walnuts and flour with baking powder. Pour in 6 tablespoons of water and mix. At this stage, it becomes a very thick texture.
Therefore, in a separate metal bowl whisk the egg whites with a pinch of sea salt until you get firm peaks.
Next, slowly incorporate the snow into The Dough with a spatula. You may need some strength, but it is important to mix it well and fast, so you don’t loose the volume. Incorporate in 3 parts.
Mold The Cookie Dough into a greased large baking tray (I used rectangular of 40×30 cm) and smoothen with a spatula.
Bake in the oven for about 40 minutes until baked through and golden on the edges. Take it out and let it cool down for a bit.
Take out the chilled Cream Filling.
In another large mixing bowl ease the butter with vanilla sugar. When it becomes nice and smooth, start adding the chocolate pudding, one spoon at a time. Incorporate and taste. So yummy. Set aside.
Take out The Cookie and cut off the edges of the cake. Then, cut accordingly to your preference. I halved the rectangle and halved each half of it. Thereafter, I cut each stripe in half, and cut off the surface to get 8 really thin and equal slices. No limits to imagination.
Optionally, you can bake it in a spring form and cut as many layers as you need or just cover with the scrumptious cream and decorate with fruits and chocolate.
Cook the coffee and let it cool down for a couple of minutes. Then, stir in the rum and place all the layers on your working board. Gently brush all the liquid on the surface of The Cookie Dough. You can do it in 2-3 layers: pour the liquid, brush for a bit, wait until it has been absorbed and repeat the procedure. It should be juicy enough, but not falling apart, of course.
Afterwards, put a little bit of cream on your serving plate and stick the 1st layer on top. Place a generous amount of The Cream Filling (I used for 1 slice approximately 1.5 large spoon) and smoothen with a palette knife. Cut thin slices of banana and cover with the 2nd layer. Repeat the procedure until you cover all the layers and finish with The Cream Filling on top and on the sides of the cake. Smoothen with cake smoothers.
You can scrub some chocolate shavings on the top of the walnut cake and grate the chocolate as you wish. I sprinkled the cake with some roasted hazelnut croquant. I also sprinkled the blueberries and raspberries with golden powder and placed them gently on top. You can go so many ways, but let me tell you. The result will be the same – the happiness.
Make this cake at least 1 day in advance, so the flavour really comes within and the juiciness connects with the cream. Simply gorgeous!
Makes 2 loaves of 4 layers of 8×30 cm.