This walnut cake was my grandmother’s favourite dessert. She learned the recipe from a friend of hers in 1959 and she always made it at Christmas and Easter. The cake consists of a walnut sponge cake, a walnut buttercream and a caramel glaze.
I usually bake the sponge cake in an oblong cake pan and I cut it in half to have two layers. If you want to have a round cake, divide the batter between 2 springform cake tins. Though you have to keep the cake in the fridge because of the buttercream filling, it’s recommended to serve it at room temperature when the frosting is soft.