Spatula Kalambakas: Walnut Cake with Custard Cream
Greek walnut sponge cake layered with spiced custard cream and whipped cream topping. The cake is soaked with a cinnamon-clove syrup while warm, then filled with a homemade pastry cream enriched with whipped cream and finished with crushed walnuts and cinnamon.
Ingredients
- 0.0 cups milk
- ¾ cups corn flour, starchcornstarch1:1gluten_freeFull guide →
- ½ cups sugar
- 4 eggs
- ⅛ tsp salt
- 1 heaped tbsp lemon juice
- 1 tsp vanilla
- 1 cup cake flourall-purpose flour1:1wheatFull guide →
- 1 cup walnuts, coarsely choppedalmonds1:1tree_nutsFull guide →
- ⅛ tsp salt
- ½ tsp vanilla essence
- 1 tbsp lemon zest
- 6 eggs, large
- 1 cup sugar
- 1 tbsp lemon juice
- 1 cup water
- 1 stick cinnamon
- 3 cloves, to 4(optional)
- ¾ cups heavy cream
- 1 tsp powdered sugar
- vanilla essence, a couple of drops(optional)
- ¼ cup walnuts, combined with 1/2 tsp cinnamonalmonds1:1tree_nutsFull guide →
Instructions
- 1
Combine milk, sugar, corn flour, eggs, vanilla, lemon zest, and salt in a pot. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes. Add lemon juice and mix. Set aside to cool, then discard cinnamon and cloves.
- 2
Sift flour and corn flour together. Mix with dry ingredients including walnuts, salt, and vanilla essence.
- 3
Separate egg yolks from whites.
- 4
Whisk egg whites with lemon juice until stiff peaks form.
- 5
In a separate bowl, beat yolks with sugar and vanilla until light and creamy.
- 6
Add the flour mixture and mix.
- 7
Gently fold in the meringue using a spatula.
- 8
Preheat oven to 350°F or 325°F if using a convection oven.
- 9
Butter and flour a 32 x 9" baking pan. Add the cake mixture.
- 10
Bake for 40 to 50 minutes until a knife inserted in the center comes out clean.
- 11
Remove to a wire rack. Add the cooled syrup a spoonful at a time until the cake is wet. Let it absorb all the syrup.
- 12
Heat the milk, reserving 1/4 cup cold milk.
- 13
In another pot, combine corn flour, eggs, sugar, vanilla, zest, and cold milk. Stir with an egg beater until combined.
- 14
Pour hot milk into the mixture while stirring constantly over heat until the cream sets.
- 15
Remove from heat and cool. Cover with cling film or stir occasionally to prevent a crust from forming.
- 16
Beat heavy cream on low speed. Add sugar and vanilla. Whisk and increase speed as the cream sets.
- 17
Refrigerate until the pastry cream cools.
- 18
Once pastry cream has cooled, gradually add whipped cream and whisk to combine.
- 19
Spread cream over the cooled cake. Sprinkle crushed walnuts and cinnamon on top.
- 20
Refrigerate for a couple of hours before serving.
Tips
Use the meringue folding method for lighter cake texture, or a powerful mixer for easier preparation. Stir the pastry cream occasionally as it cools to prevent a crust from forming on top.
Good to Know
Refrigerate covered for up to 3 days.
Prepare the cake and pastry cream filling up to 1 day ahead. Assemble and refrigerate for a couple of hours before serving.
Serve chilled, directly from the refrigerator.
Common Mistakes
Do not overbeat egg whites in the initial stage; stop when stiff peaks form to avoid deflating the meringue when folding.
Do not add hot milk too quickly to the cornstarch mixture; stir constantly to avoid lumps.
Do not skip stirring the pastry cream as it cools; this prevents a thick crust from forming on the surface.