Nut & Cream Layered Cake

Nut & Cream Layered Cake

Ingredients:

For the Cake:
• 1½ cups (190 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) whole milk, warmed
• ½ cup (115 g) unsalted butter, melted
• 1 tsp vanilla extract
For the Cream Filling:
• 2 cups (480 ml) heavy whipping cream, cold
• ⅓ cup (40 g) powdered sugar
• 1 tsp vanilla extract
For the Nut Layers & Topping:
• 1½ cups mixed nuts (hazelnuts, walnuts, almonds or pistachios), toasted & chopped
• Optional: caramel sauce or honey drizzle

Instructions:
1. Bake the Cake:
1 Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2 In a bowl, sift together flour, baking powder, and salt.
3 In a separate large bowl, beat the eggs and sugar until pale, fluffy, and tripled in volume (about 5–6 minutes).
4 Gently fold in the dry ingredients in batches.
5 Add the warm milk, melted butter, and vanilla extract — fold gently until smooth.
6 Divide into pans and bake for 20–25 minutes or until golden and springy.
7 Let cool completely, then slice each layer in half for 4 thin layers.

2. Prepare the Cream:
• In a cold bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

3. Assemble the Cake:
1 Place one sponge layer on a cake stand or plate.
2 Spread a generous layer of whipped cream.
3 Sprinkle chopped toasted nuts evenly.
4 Repeat for all layers.
5 Cover the top and sides with cream, then decorate with extra nuts.
6 Optional: drizzle caramel or honey over the top for an extra touch of elegance.

Serve & Store:
• Chill for at least 1 hour before serving for clean slices.
• Store covered in the refrigerator for up to 3 days.

Optional Twists:
• Add a layer of nut butter (like hazelnut or almond) between cake and cream for richness.
• Mix chopped dried fruits (like dates or figs) with the nuts for extra texture.
• Use roasted pistachios and rose water for a Middle Eastern touch.