Walnut Crown Cake Recipes

CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

WALNUT GLORY CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine the flour, cinnamon and salt; gradually add to batter and beat until smooth., In another bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts., Spoon into an ungreased 10-in. tube pan (pan will be full). Bake at 350° for 45-50 minutes or until cake springs back when lightly touched. , Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake.

GERMAN FRANKFURT CROWN CAKE

Steps:

• To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
• Beat in egg yolks, one at a time.
• Mix in lemon rind and 2 tablespoons rum.
• Sift baking powder and flour together.
• Gently mix into butter mixture.
• Beat egg whites until stiff but not dry.
• Gently fold the beaten egg whites into the batter.
• Pour into a well-greased 10 inch tube pan.
• Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
• Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
• Slice cake crosswise into 3 layers.
• Pour about 2 tablespoons rum over EACH layer.
• For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
• Beat egg yolks until very light and fluffy, 5 to 10 minutes.
• While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
• Beat 5 minutes more, until very thick and doubled in bulk.
• Slowly beat in rum.
• Beat the butter in a small bowl until soft and light.
• Beat butter into the egg mixture a little at a time.
• Continue beating until thick.
• Chill until mixture can be spread.
• If mixture is too soft, beat in additional butter.
• While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
• Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
• Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
• Pour syrup into prepared baking pan.
• When cool, break up praline and grind it in a blender for a few seconds.
• Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
• To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
• Repeat with second layer.
• Place third layer on top.
• Spread tops and sides of cake with apricot glaze.
• Press praline powder into glaze.
• Any remaining butter cream can be used to decorate top of cake.

PRINCESS CROWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• In large bowl, mix frosting and food color to desired color. Using serrated knife, cut rounded top off cake to level surface; place cake top side up. Use toothpicks to mark sections of cake to be cut (see diagram); cut cake into crown shape. Place on serving tray.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake.
• Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave baking chips uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe star and squiggle shapes as desired on waxed paper; immediately top with sprinkles. Refrigerate 10 minutes to set.
• To decorate cake, place white chocolate shapes on top of cake. Store loosely covered at room temperature.

WALNUT CROWN CAKE

Steps:

• Preheat oven to 375.
• Grease& flour an angel cake pan.
• Spread walnuts over bottom of pan.
• Sift together dry ingredients into a large bowl.
• Add milk, shortning, and vanilla.
• Beat 2 minutes scraping bowl frequently.
• Add eggs.
• Beat 2 minutes more.
• Pour mixture over walnuts in pan.
• Bake 375 degrees 50-60 minutes.
• Walnuts form a topping needs no icing.
• Allow to cool in pan about 10 minutes.
• Remove from pan& cool.