Creamy Walnut Cake

Ingredients

• 250 g walnuts
• 6 Eggs
• 1 pinch salt
• 1 Vanilla bean
• 1 Organic lemon
• 100 g Coconut sugar
• 60 g spelt whole‑grain flour
• 1 tsp Baking powder
• 1 packet vanilla pudding mix
• 500 ml milk (3.5% fat)
• 100 ml cold espresso

Instructions

1. 1.

   Grind 150 g walnuts in a food processor. Separate the eggs. Whisk egg whites with salt into stiff peaks. Split the vanilla bean lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry and grate the zest finely.

2. 2.

   Beat yolks, vanilla seeds, lemon zest and 60 g coconut sugar until creamy. Mix flour with baking powder and walnuts. Fold the meringue into the yolk mixture and then add the flour blend. Gently stir with a spatula, pour into a prepared pan and smooth the top. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 50 minutes or until a skewer comes out clean. Remove, cool, unmold and cut in half.

3. 3.

   For the vanilla custard whisk pudding mix with 6 tbsp milk until smooth. Bring remaining milk with 40 g coconut sugar to a boil. Stir in the prepared pudding and cook while stirring for 1–2 minutes. Take off the heat.

4. 4.

   Place one cake layer in a ring (or on the springform rim) and drizzle with cold espresso. Spread a little more than half of the vanilla custard over it, top with the second layer, spread the remaining custard on top. Roughly chop the rest of the walnuts and scatter them over the cake. Chill until serving.