This cinnamon walnut cake is a delicate cake made with layers of soft walnut sponge and cinnamon mascarpone filling. Warm flavors of chocolate, cinnamon and walnut are perfect for a winter holiday cake.
Tiramisu is one by far my favorite dessert, but I understand that not everyone is a fan of coffee. In fact, I have made a strawberry tiramisu that's a big hit for summer potlucks for that very reason So, here's another tiramisu-like texture dessert but more suited for a winter holiday.
Many dessert recipes with mascarpone fillings involve berries, like my strawberry lemon mascarpone tart. (ahem highly recommend!!) However, this mascarpone filled cake takes on the winter spirit with its delicate walnut sponge and cinnamon mascarpone filling.
How to Make a Walnut Flour Cake
Walnut flour has a stronger taste than almond flour, so this recipe uses it with a combination of cake flour. It is not a flourless walnut cake!
The cake is made in a large sheet pan so that it can be baked as a thin layer that that can then be stacked with the filling layer. The cake batter gets its rise from making an airy meringue mixture.
First, make an egg batter with the flours and sugar. Mix the cake flour,, walnut flour and sugar and add two whole eggs until light and fluffy. Separately create a meringue with egg whites and sugar by whipping it to stiff peaks in a separate bowl.
Next, gently fold the meringue into the first batter being careful not to deflate it. Finally, stir in the melted butter which will help keep the cake layer soft.
Again, gently spread the batter into the sheet pan and bake it for 5-10 minutes. Keep an eye on it. It will bake quickly because it is so thin.
How to Make Cinnamon Mascarpone Filling
Making this filling couldn't be any easier! Simply beat all the ingredients together in an electric mixer until smooth and creamy.
How to Make a Layered Cinnamon Walnut Cake
- Cut the cake into six pieces (about 5x6 inches each.)
- Spread ⅙ of the mascarpone filling over the first layer and then dust with cocoa through the strainer. You can use sweetened or unsweetened cocoa depending on your preference. Unsweetened will be bitter so do not use too much! As an option, you can brush the cake layer with rum before spreading the filling.
- Cover it with the next layer of cake and repeat. Place the entire cake in the freezer for at least an hour or overnight. This will let the cake firm up enough to cut nice even pieces without ruining the layers. I trim off the sides first to eliminate the uneven parts and then cut even pieces to serve.
- Decorate as you like. I used a snowflake stencil and dusted over it with powdered sugar. Allow the cake to come to room temperature before serving.
Walnut Cake with Cinnamon Mascarpone
This cinnamon walnut cake is a delicate cake made with layers of soft walnut sponge and cinnamon mascarpone filling. Warm flavors of chocolate, cinnamon and walnut are perfect for a winter holiday cake.
Ingredients
For the Walnut sponge:
- 75 g walnut flour, finely ground walnuts
- 20 g cake flour
- 70 g sugar, divided
- 2 eggs
- 67 g egg white
- 15 g butter, melted
For the cinnamon mascarpone:
- 1 cup chilled heavy cream
- ½ cup mascarpone cheese
- ¼ cup confectioners sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Assembly:
- unsweetened cocoa powder or ground chocolate powder
- confectioners sugar
- snowflake stencil
- small fine mesh strainer
Instructions
For the Walnut sponge:
- Prepare a 16x12 inch sheet pan by buttering and covering it with parchment paper.
- Combine the walnut flour, cake flour, and 20 g sugar in an electric mixer on slow speed. Add the whole eggs one at a time and mix until light and fluffy.
- In a separate bowl, prepare a meringue by whipping the egg whites until foamy and then slowly adding the remaining 50 g of sugar. Whip until you have stiff peaks.
- Fold the meringue into the first egg batter gently so as not to deflate it. Fold in the melted butter.
- Spread the batter into the pan carefully. You do not want to handle it so much that it deflates. Bake at 350°F for about 5-10 minutes or until it looks golden and springs back to touch.
- Remove it from the sheet pan by lifting it out with the parchment. (It's a thin cake, so it's best to let it cool out of the pan and then peel off the parchment.)
For the cinnamon mascarpone:
- Beat all the ingredients in an electric mixer until combined and creamy. Be careful not to over whip!
Assembly:
- Cut the cake into six pieces (about 5x6 inches each.) Spread ⅙ of the mascarpone filling over the first layer and then dust with cocoa through the strainer.
- Cover it with the next layer of cake and repeat. Place the entire cake in the freezer for at least an hour or overnight. This will let the cake firm up enough to cut nice even pieces without ruining the layers. I trim off the sides first to eliminate the uneven parts and then cut even pieces to serve.
- Decorate as you like. I used a snowflake stencil and dusted over it with powdered sugar. Allow the cake to come to room temperature before serving.
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 669Total Fat: 44gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 163mgSodium: 234mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 11g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Sonia@7spice says
An unusual one Tiramisu but it surely claims your all credit! Beautifully cut and design on top! We love tiramisu so much and it tried and tasted at home only. Thanks for reminder. I'll have to make it soon. :)
Dina says
it's beautiful. you did a lovely job! i wish i could try it.
susan says
this is absolutely and utterly the most perfect dessert I have seen. total perfection! just found you. i will be back!
cakebrain says
Wow! I love all those layers! I think this looks amazing and would totally bookmark it for a Christmas dinner party! thanks!
Paula says
Beautiful dessert and a stunning presentation to boot!