Cake with walnut and mascarpone cream

Christ sent!

I hope you found this Easter healthy and the Bunny came with many gifts 🙂 I wish you to continue to have a good time and thank you from the bottom of my heart for the wishes you made me on the occasion of these Easter holidays. I didn't get to answer each one of you, but I sent the good thought to each one.

This cake with walnuts and mascarpone cream is one of the cakes I made for the Easter meal. I made small portions of sweets , so that I could satisfy all my preferences 🙂

Cake with walnut and mascarpone cream


  • For the countertop:
  • 3 eggs
  • 3 tablespoons sugar
  • 2 tablespoons oil
  • 3 tablespoons flour
  • 4 tablespoons ground walnuts
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla sugar
  • For caramelized walnuts:
  • 100 g sugar
  • 100 g walnut kernels
  • For the cream:
  • 100 ml whipped cream
  • 250 g mascarpone
  • 1 whipped cream hardener
  • 1 tablespoon vanilla sugar
  • For chocolate cream:
  • 50 g dark chocolate
  • 100 ml whipped cream
  • For syrup:
  • 50 ml water
  • 50 g sugar
  • 1 tablespoon rum free

Preparation Cake with walnut and mascarpone cream:


Whisk the egg whites with a pinch of salt. Add the sugar and vanilla sugar and continue beating until you get a dense and glossy foam like meringue. Incorporate the yolks mixed with oil, then flour in which we mixed ground walnuts and baking powder. Mix lightly with a spatula, moving from the bottom up.

Pour the composition into a tray (18 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes. The toothpick will be tested. Remove the top on a grill and leave to cool.

Caramelized nuts:

The sugar is caramelized. When it has become liquid, add the walnuts and mix so that the walnuts are well covered with caramel. Pour over a piece of baking paper and leave to cool. When it has cooled well and hardened, put it in a thick bag and break it with a hammer.

Mascarpone cream:

Beat the cold cream for a few minutes with the mixer until it starts to gain consistency. Add the vanilla sugar and whipped cream and beat until firm and fluffy.

Mix the mascarpone in another bowl, then incorporate the whipped cream and the caramelized walnuts.

  • We keep some of the caramelized walnuts for decoration.

Chocolate cream:

Melt the broken chocolate pieces over low heat together with the whipped cream. Homogenize, let it cool, then let it cool until it hardens and cools very well. Then mix until you get a fluffy and chocolate cream.

The top is cut into 3 parts that will be syruped according to preference, more or less. Grease the first and second countertops with chocolate cream.

Distribute the walnut cream between the 3 worktops, then garnish with whipped cream and caramelized walnuts set aside.

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