If you are looking for a marvelous good looking cake of the fresh flavour, the No Bake Walnut Cake is just perfect for you! The preparation is a bit laborious, i don’t deny it, but the excellent success is guaranteed! The crust is the classic cheesecake crust by the filling is make by marbling two different mixture: one with a walnut flavor and one with a chocolate flavor. Let’s see the recipe!
Ingredients
For the Crust
- 200 gDigestive Biscuits
- 30 gChopped Walnut
- 100 gUnsalted Butter
For the Walnut Custard
- 4Egg Yolks
- 100 gCaster Sugar
- 70 gPlain Flour
- 400 gWalnut Milk (or regular milk)
- 250 gWhipping Cream
For the Chocolate Walnut Cream
- 50 gChopped Walnut
- 80 gCaster Sugar
- 100 gDark Chocolate
- 80 gWalnut Milk (or regular)
- 50 gSunflower Oil
Preparation
1-Set aside a 9 inch springform cake pan, we’ll need it later.
2- Prepare the Walnut Custard: Pour the egg yolks and the Caster Sugar into a saucepan. Mix the ingredients with a wooden spoon for a few moments until smooth. Add the Plain Flour then keep mixing until well combined. Add the Walnut milk slowly, stirring constantly, we need to get homogeneous liquid.
3- Put the saucepan over medium heat, bring to a boil stirring constantly with the wooden spoon, then cook it for about 3 minutes. Leave to cool making sure to cover it with the plastic film in contact or you can sprinkle the surface of the cream with a handful of caster sugar so the “cuticle” will not going to form.
4- Prepare the Crust: Grind the biscuits and the Walnuts using a food processor or crushing them in a plastic bag. Melt the Butter, pour it into a bowl, add the ground biscuits and Walnuts then mix the ingredients using a spoon, set aside. Press this mixture into the base of the springform cake pan, using the back of a spoon or your fingertips. Place into the fridge until we’ll need it later.
5- Prepare the Chocolate Walnut Cream: Grind the Chopped Walnuts with the Caster Sugar using a food processor, pour this ingredients into a saucepan with the Dark Chocolate, Walnut Milk and Sunflower Oil. Put the saucepan over medium heat, gently heat stirring constantly with a wooden spoon until smooth and creamy. Leave to Cool.
6- Whip the Cream until thick, in a large bowl using a hand mixer. Pour the custard into another large bowl make it creamy again using the and mixer. Gradually and gently add the cream to the custard using a spatula, we should get a smooth mixture. Pour about 2/3 of the Chocolate Cream and stir for a short time to obtain a marbled effect.
7- Spread the cream over the base leveling it well using the back of a spoon. Pour the remaining Chocolate Cream on the surface of the cake then level it well.
8- Refrigerate the No Bake Walnut Cake into the freezer for at least 3 hours, or overnight if possible.