RECIPE
Walnut Cake Recipe for Mother's Day or Afternoon Tea

A FOURTH-GENERATION CAKE RECIPE TO CELEBRATE MOTHER’S DAY

Mother’s Day is approaching and our pastry chef Bruna is sharing a lovely dessert recipe for your celebration. This very special cake recipe goes back four-generations in Bruna’s family, passed down from mother to daughter starting with her great-grandma in Brazil. Those who have learned cooking from their grandparents will understand old family recipes are often liberal with measurements (a pinch of this or an eyeball amount of that) and use ingredients that may be difficult to find. Here, Bruna adds her touch to this family cake recipe, updating measurements and ingredients for today’s lifestyle. A recipe that continues to evolve after four generations – now that’s a precious gift for Mother’s Day. Thanks for sharing, Bruna!

BRUNA’S PERFECT WALNUT CAKE

CAKE
150 g butter, room temperature
450 g granulated sugar
4 eggs, whites and yolks separated
1 tsp vanilla extract
260 g all purpose flour
120 g corn starch
280 g milk
1 tbsp baking powder
130 g chopped walnuts
FILLING: PRESSURE COOKER DULCE DE LECHE
2 cans sweetened condensed milk
150 g chopped walnuts
FROSTING
300 ml whipping cream
30 g powdered sugar
1 tsp vanilla extract
an eyeball amount of walnuts for decoration

FOR THE CAKE:

  • Preheat oven at 180°C/350°F. Line four 7″ cake pans with parchment paper. Set aside.
  • Whip the whites to hard peaks. Reserve.
  • Beat butter with sugar and yolks until very fluffy and mixture turns light cream in colour.
  • Whisk in vanilla extract, flour, corn starch, milk and baking powder.
  • Using a spatula, mix in egg whites and walnuts until just incorporated.
  • Divide batter into the four parchment lined pans and bake at 350°F for 20-25 minutes or until done.
  • Remove from the pans and leave them to cool on a tray.

FOR THE FILLING (PRESSURE COOKER DULCE DE LECHE):

  • Remove labels from the condensed milk cans.
  • Put whole cans in a pressure cooker with water enough to just cover them.
  • Wait for the pressure cooker to get proper pressure, then, cook the cans for 30 minutes.
  • Remove cans from the heat and leave them to cool down completely UNOPENED. This will take at least 2 to 3 hours.
  • Important: NEVER open the cans while hot. The hot content might spill on you and cause serious burns. If you are unsure about using a pressure cooker with canned condensed milk, use ready-to-serve dulce de leche instead.
  • Once completely cool, open the cans and mix content with chopped walnuts. Reserve.

FOR THE FROSTING:

  • Mix whipping cream with sugar and vanilla extract. Whip until hard peaks.
  • Refrigerate until ready to frost the cake.

ASSEMBLE THE CAKE

  • Cut each cake in half until you get 8 layers of cake.
  • Place the first cake layer on a cake stand or large plate. Spread cake layer with about 2-3 tbsp of dulce de leche filling. Cover with another layer of cake.
  • Continue until you’ve used all cake layers, creating a glorious 7-layer cake.
  • Coat the entire cake with a thin layer of frosting mixture. Refrigerate for 30 minutes.
  • Frost cake with remaining frosting mixture and decorate with chopped or whole walnuts.
  • Enjoy!

CHEF’S STORY:

Bruna is The Fifth’s talented pastry chef, whose chocolate chip cookies are a favourite treat of our neighbours in the building. She is responsible for all pastries and desserts served at The Fifth, from The Fifth Grill & Terrace and Fifth Pubhouse to functions and weddings held in our event venues. Brazil-born and raised, Bruna baked her first cake at the age of 8! Dessert, cooking and travel are her lifelong passions, leading her to a degree in Food Engineering as well as a Pastry Diploma from Le Cordon Bleu Paris. She has traveled to 28 countries before settling down in Toronto and at The Fifth. We are excited to welcome her into our culinary team. Stay tuned for more recipes and baking tips from Bruna. In the meantime, check out her blog at Kitchenlicious

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