My Birthday Cake.

Many of you know that, for my birthday. I generally prefer pie over cake. However, there are some times when I really love a good cake. My favorites? Almond Butter Cake (our wedding cake). Blueberry Lemon Cream Cake. Boston Cream Pie. Gâteau Nantais. Princess Cake. Torta Ricotta e Pere. And, to that list, I now add this Gâteau aux Noix, a cake I mentioned a few weeks ago in my post about our visit to Southeast France.

This walnut cake is popular in that region of France because they grow walnuts there — lots and lots of walnuts. Grenoble walnuts (Noix de Grenoble) are premium, highly-prized French walnuts grown in the alpine valleys of Isère, Drôme, and Savoie; they are famous for their large size, pale color, and distinct, creamy flavor. My version of the cake crosses the border into Germany where they fill their walnut cakes with cream; I also added raspberry jam. But, having made this with the walnuts grown by our friend Marie-Lise’s family in Isère, it will always be a French Gâteau aux Noix to me. Oh, and Happy Birthday to me!

~ David

Gâteau aux Noix

David Scott Allen, Cocoa & Lavender

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

• 7 ounces shelled walnut halves
• 1 cup dried breadcrumbs
• 5 eggs separated
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract divided
• 1 cup chilled crème fraîche
• 2 tablespoons confectioners sugar
• 1 cup seedless raspberry jam
• additional confectioners sugar

Instructions

 

• Preheat the oven to 325°F. Butter and lightly flour two 8-inch round cake pans; line the bottoms with lightly buttered parchment.
• Place the walnuts and half the breadcrumbs in the food processor and pulse until walnuts are finely ground. The breadcrumbs prevent the nuts from turning into a paste.
• Using an electric hand-held mixer, beat the egg yolks in a large bowl until pale and thick.
• Slowly add the sugar and continue to beat until well blended. With a sturdy spoon, add the walnuts, breadcrumbs, baking powder and 1 teaspoon vanilla. Mix well – it will be as thick as mud!
• Beat egg whites until stiff but not dry. Lighten the walnut batter by gently mixing in a third of the beaten whites. Carefully fold in the remaining whites, divide among the two cake pans, and bake for 30 minutes, or until a cake tester comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto racks.
• When fully cool, use a long serrated knife to cut each of the two layers in half horizontally. Whisk the jam to loosen, and divide between the bottom half of each cake, spreading evenly. Replace the top half of each cake. Beat crème fraîche, 2 tablespoons of confectioner’s sugar, and remaining 1 teaspoon vanilla until very thick. Spread all of the cream on top of one of the cake layers, then gently place remaining cake layer gently on top so that the cream does not squish out. Cover and chill for at least an hour before serving. Dust the top with confectioner’s sugar just before serving.

Notes

Serves 8-10.