Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Chestnut walnut cake served
Soft sponge cake with chestnut and walnut cream

Chestnut Walnut Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake follows classic pastry school rules: a light, airy sponge meets a rich, fatty cream. Walnut and chestnut reinforce each other's earthy, deep tones, while the cream adds silkiness. The sponge acts as the perfect carrier for the decadent filling.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake Pan (9 inch)
  • Electric Mixer
  • Serrated Knife
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Tree Nuts
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F. Line the bottom of the cake pan with parchment paper and grease the sides.

Tip: Only paper the bottom; the sides need friction for the batter to climb.
2 ✓

Whip eggs, sugar, and salt until very pale and fluffy (6-8 minutes). It should triple in volume.

Tip: This is the 'soul' of the sponge. The trapped air bubbles expand with heat to lift the cake.
3 ✓

Mix flour, baking powder, and ground walnuts together. Gently fold into the egg mixture.

Tip: Walnut oil weighs down the foam, so work efficiently to keep the air in. Don't sift the nuts with the flour as they'll get stuck.
4 ✓

Pour into the pan and bake for 25-30 minutes until a toothpick comes out clean.

Tip: Do not open the door in the first 20 minutes!
5 ✓

Cool completely, then slice horizontally into two layers.

Tip: Warm sponge is sticky and crumbly. Cooling sets the structure.
6 ✓

Whip the heavy cream and fold in the chestnut puree and walnut paste.

Tip: Ensure all ingredients are cold so the cream holds its shape.
7 ✓

Fill the layers, frost the cake, and drizzle with chocolate sauce. Chill for 2 hours.

Tip: Chilling allows flavors to meld and the cake to soften from the moisture in the cream.

Recipe FAQ

Why did the sponge collapse?
You opened the oven door too early (thermal shock) or didn't whip the eggs stiff enough.
The cream is too thick.
Add a little extra liquid heavy cream, a teaspoon at a time, to loosen it up.

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1 cup Ground Walnuts
  • 4 large Eggs (room temperature)
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1 pinch Salt
  • 1 cup Heavy Cream
  • 7 oz Chestnut Puree
  • 5 oz Walnut Butter or Sweetened Ground Walnut Paste
  • 1/4 cup Chocolate Sauce
  • 1 tbsp Butter (for pan)