🌰 Walnut Coconut Cake with Vanilla Cream 🌰

Ingredients

For the Cake Layers:

• 6 egg whites

• A pinch of salt

• 120 g brown sugar

• 150 g ground walnuts

• 120 g shredded coconut

• 1 tsp baking powder

For the Filling:

• 650 ml milk

• 6 egg yolks

• 120 g brown sugar

• 100 g flour

• 1 tsp vanilla extract

• 150 g butter (or margarine)

Additionally:

• About 50 g chopped walnuts for decorating the sides

Instructions

🍰 Preparing the Cake Layers:

1. Toast the Walnuts:
   Place 200 g of walnuts (for both the cake and decoration) on a baking sheet and toast in a preheated oven at 180°C (350°F) for 10–15 minutes, stirring occasionally. This step is optional but adds a deeper, richer flavor.

2. Whip the Egg Whites:
   Separate the eggs. In a mixing bowl, combine the ground walnuts, coconut, and baking powder.
   In another bowl, whip the egg whites with a pinch of salt. Gradually add brown sugar in 3–4 additions while mixing until you get a thick, glossy meringue.

3. Combine Ingredients:
   Gently fold in the dry mixture—first half, then the rest—using a spatula. Be careful not to deflate the meringue.

4. Bake:
   Pour the batter into a 20 cm (8-inch) round cake pan lined with parchment paper (bottom and sides). Alternatively, grease the sides with a bit of butter.
   Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.

5. Cool:
   Once baked, remove the sponge from the pan and cool completely on a wire rack.

🧁 Making the Cream Filling:

1. Cook the Custard:
   In a bowl, whisk the egg yolks with sugar. Add 150 ml of milk, the flour, and vanilla.
   Heat the remaining 500 ml milk in a saucepan. When warm (not boiling), slowly pour in the yolk mixture while whisking constantly.
   Cook over medium heat until thickened and it begins to bubble. Remove from heat, cover with plastic wrap (touching the surface), and let cool slightly.

2. Add Butter:
   Once the custard is lukewarm, add softened butter and beat with a mixer until smooth.

🎂 Assembling the Cake:

1. Slice the cooled sponge into 3 even layers (or 2 if baked in a larger pan).

2. Spread one-third of the cream over the first layer. Add the second layer, spread another third of the cream, then finish with the third layer and the remaining cream on top and around the sides.

3. Decorate the sides with coarsely chopped toasted walnuts. You can also top the cake with whipped cream or vanilla-flavored frosting if desired.

🧊 Storage & Serving Tips

• This cake tastes best after resting overnight in the fridge. The flavors meld beautifully, and the sponge layers absorb the cream, making the cake wonderfully moist and flavorful.

• For a gluten-free version, replace the flour in the custard with cornstarch.

• You can use white sugar instead of brown, but the brown sugar adds depth and enhances the overall taste.