Contents
This traditional Romanian walnut cake is moist, nutty, and layered with fruity jam and fluffy walnut meringue. A nostalgic Eastern European dessert that’s easy to make and perfect for any occasion—from bake sales to cozy coffee breaks. 🍰🇷🇴
Equipment
- Mixing bowls
- Food processor or hand mixer
- Baking tray (rectangular)
- Spatula
- Whisk
- Parchment paper
Ingredients
For the Sponge:
- 300 g flour
- 150 g butter
- 140 g sugar
- 4 egg yolks
- 4 tbsp sour cream (at least 18% fat)
- 1 packet baking powder (Dr. Oetker or similar)
For the Topping:
- ½ jar plum or strawberry jam
- 200 g sugar
- 4 egg whites
- 2 tsp vanilla essence
- 200 g walnuts (finely chopped)
Instructions
- Preheat the oven to 160°C (320°F).
- In a food processor, cream together the butter and sugar until light and fluffy.
- Add the egg yolks one by one, mixing well after each.
- In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture. Mix until well combined.
- Add the sour cream and blend again. The dough will be sticky – that’s expected.
- Line a rectangular baking tray with parchment paper. Spread the sticky batter evenly across the tray.
- Stir the jam well in the jar, then carefully spread a thin layer on top of the batter.
- In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla essence and beat until glossy meringue forms.
- Gently fold in the chopped walnuts with a spatula, being careful not to deflate the meringue.
- Spread the walnut meringue evenly over the jam layer.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before cutting into squares. Serve and enjoy!
Notes
Is there ever a wrong time for cake? Absolutely not! Especially when it’s a guaranteed crowd-pleaser that’s as perfect for a school bake sale as it is alongside a cozy morning coffee ☕. This Romanian Walnut Cake is a timeless treat—moist, flavorful, and deceptively easy to make. Once you've tried it, it may just become your new go-to dessert!A Nostalgic Dessert With a Story 💭
For many Romanians, cake isn't just dessert—it's a ritual. Growing up, the author of this recipe recalls how her mother baked a different cake every weekend, offering comfort and sweetness to kick off the new week. From brownies to fruit pies, each one was special. But there was one that stood out—a tender, nutty walnut cake inspired by a recipe lovingly passed down from a colleague named Mari. This cake, affectionately nicknamed "Cake Mari", was scribbled on a timeworn yellow note tucked into an old cookbook. Over 20 years later, it remains a treasured favorite.🍰 Serving & Storage Tips
This cake is best enjoyed at room temperature, when the layers have fully set. The texture is soft, the walnuts offer a delightful crunch, and the subtle sweetness is just right.How to Store:
- Store in an airtight container at room temperature for up to 3 days.
- You can refrigerate it, but be aware it might slightly dry out the sponge.
📦 Planning ahead? This cake can be made a day in advance, making it ideal for entertaining or prepping for a busy week.
🙋♀️ Frequently Asked Questions
Can this walnut cake be made ahead of time?Absolutely! Just let it cool completely before storing. It holds its structure well and tastes even better the next day. Do I have to use plum or strawberry jam?
Not at all. Any tangy, thick jam will do—apricot, cherry, or even raspberry can work beautifully. Can I reduce the sugar?
Yes! Feel free to adjust to taste. Many home bakers reduce sugar slightly without compromising texture.
OMG, Romanian Walnut Cake! My kitchen’s about to become a mini Bucharest bakery! That meringue sounds dangerously delicious – I’m already picturing myself, spoon in hand, fighting over the last piece. Wish me luck (and maybe send backup). Prepare for a sugar coma! 🍰🇷🇴