Walnut macaroon layer cake

Walnut macaroon layer cake

Scandinavian Baking
Columbus Leth

Doesn't this look impressive? I'll let you into a secret: it's just about the easiest cake I know. The cream for this is a recipe from my mother. For this, you have to make three 24cm cakes. Don’t worry, though, you don’t need three tins, you can just bake them one after another.

There was a walnut tree in my grandparents' back garden when I was a little girl. I remember my grandfather – morfar in Danish – and I would go and pick them up from the ground, then sit together at his little bench while he opened the walnuts with his pocket knife. He would take out the fresh white nuts and hand them to me. We sat there in silence on the bench and ate them. Maybe that is why walnuts are my favourite nut.


Quantity Ingredient

For the cakes

Quantity Ingredient
butter, for the tin(s)
300g walnuts
200g caster sugar
6 egg whites

For the coffee cream

Quantity Ingredient
300ml double cream
3-4 tablespoons soft brown sugar
1 tablespoon instant coffee

For the glaze

Quantity Ingredient
100g best dark chocolate, at least 60% cocoa solids
20g butter
12 walnut halves


  1. Preheat the oven to 160°C. Line the bases of three 24cm diameter springform tins with baking parchment and butter them lightly… or, more probably, line and butter the one tin you have and re-use it to make the other two cakes.
  2. Blend the nuts in a food processor with half the sugar until the nuts are finely chopped. Whisk the egg whites until stiff, then add the remaining sugar little by little, whisking after each addition, until glossy. Fold in the nut mixture. Pour into the prepared tins and bake for 35 minutes, or pour one-third of the batter into one tin and bake for 35 minutes, then repeat to bake the following two cakes.
  3. Leave to cool on wire racks lined with baking parchment, to prevent sticking, overnight if possible.
  4. Put all the ingredients for the coffee cream into a bowl and beat with an electric mixer until stiff. Take a big round serving dish and place the base layer (usually the least attractive layer) of cake on it. Spread half the cream evenly over, then place the middle layer on top and spread with the remaining cream. Now place the most attractive cake on top.
  5. Break the chocolate into pieces, place in a small heatproof bowl and fit over a saucepan of simmering water; the bowl should not touch the water. Melt the chocolate, then remove from the heat, add the butter and mix well. Leave to cool slightly, then spread the chocolate over the top layer and decorate with the walnut halves around the edge. Keep in the refrigerator until serving.
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