Festive Orange Cream Walnut Cake

Ingredients

• 100 g ground walnuts
• 1 handful coarsely chopped walnuts
• 350 g soft butter
• 300 g honey
• 4 eggs (medium size)
• 350 g whole wheat flour
• 2 tsp Baking powder
• 25 g cocoa powder
• 1 tbsp rum
• 2 sheets gelatin
• 1 untreated orange
• 40 ml orange liqueur
• 500 g cream cheese
• 100 g powdered sugar
• 200 ml whipping cream
• orange zest (blanched)
• chopped walnuts (roasted)

Instructions

1. 1.

   Roast the ground and chopped walnuts in a non-stick pan without fat until golden yellow, then let cool on a plate.

2. 2.

   Grease the bottom of a springform pan. Preheat the oven to 180°C with upper and lower heat.

3. 3.

   Beat the butter in a mixing bowl with an electric mixer until smooth. Gradually add the honey while stirring. Then fold in the eggs gradually. Mix the whole wheat flour with baking powder and cocoa, then stir briefly into the batter on medium heat. Finally fold in the roasted walnuts. Spread the dough evenly in the springform pan and bake for about 40 minutes (test with a toothpick).

4. 4.

   Remove the cake from the oven, let it cool in the pan, then release it and cut horizontally in half once.

5. 5.

   Soak the gelatin sheets in cold water. Grate the orange zest and squeeze out the juice. Warm the juice with the liqueur and dissolve the drained gelatin in it. Beat the cream cheese with powdered sugar until smooth, then stir in 2-3 tbsp of the dissolved gelatin. Fold in the remaining cream and fold in the stiffly whipped cream. Spread about one third of the filling on the cake base, place the top layer on it, and spread the rest of the filling around the edges. Chill for about 2 hours.

6. 6.

   Before serving garnish with orange zest and walnuts.