Ready in 15 minutes, this no-bake, rich in walnuts, Walnut Honey Cake melts in the mouth. Whipping cream and honey give the cake smooth and silky taste. Pair it with cold milk or eggnog and enjoy!
Ingredients
- 600 g Walnuts
- 30 g Honey
- 100 g Cocoa
- 1 Whole Nutmeg
- 250 g Whipping Cream
- 225 g Powdered Sugar
- 1 Egg
- 20 g Vanilla Sugar
- 15 mg Imitation Rum Extract
- 1 Fresh Lemon
- Walnut Honey Filling
- 300 g Walnuts
- 30 g Honey
- 250 g Whipping Cream
- 1/2 Whole Nutmeg
- 25 g Powdered Sugar
- Walnut Cake Crust
- 300 g Walnuts
- 100 g Cocoa
- 200 g Powdered Sugar
- 1 Egg
- 20 g Vanilla Sugar
- 15 mg Imitation Rum Extract
- 1 Fresh Lemon (zest)
- 1/2 Whole Nutmeg (ground)
- Make Walnut Honey Filling
- Fine grind nutmeg.
Split ground nutmeg in two halves, use one half for walnut honey filling and leave the other half for crust.
- In a medium microwave safe bowl warm whipping cream for 40 seconds.
- Add all remaining ingredients for walnut honey filling (walnuts, honey, one half of the ground nutmeg, and powdered sugar) into bowl with warmed whipping cream.
- Using a stick mixer, mix until creamy.
- Place mixture in freezer to set while preparing the walnut crust.
- Fine grind nutmeg.
- Make Walnut Cake Crust
- Zest the lemon.
- In a large mixing bowl combine all ingredients for walnut cake roll crust (walnuts, cocoa, powdered sugar, egg, vanilla sugar, imitation rum extract, lemon zest, the other half of ground nutmeg).
- Using a hand mixer, mix until all ingredients are well combined.
- Roll Walnut Honey Cake
- Move crust mixture from mixing bowl onto aluminium foil and shape it into a thick rectangle with hands .
- With rolling pin, roll the dough gradually in each direction to form approximately 13 x 8 inch crust.
Dough should not be less than 1/4 inch tick.
- With spatula, spread walnut honey filling along the longer side of the dough (leaving the 1/3 of the width of the dough not covered with filling).
- Make the roll by lifting the corners of foil along the longer side and folding over the filling while applying the pressure over the foil (like in the video). Keep rolling forward until the cake is done.
- Move the walnut honey cake roll to clean aluminium foil and wrap it tight.
- Place it in freezer and let it set for 30 minutes.
- Store
- Wrap walnut honey cake roll with plastic wrap over the aluminium foil to protect aroma and freshness.
- Store it in a freezer until ready to enjoy.
- Serve
- Let cake set for 15 minutes on room temperature.
To avoid crumbling, cut the cake while it is still frozen.
- Remove the aluminum foil from the cake and cut into 1/4 - 1/2 inch thick slices.
Pair it with glass of cold milk or eggnog and enjoy!
If you have larger party you can serve Walnut Honey Cake Rolls with Chocolate Rum Truffles
Cake can be kept in freezer until use.
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