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  • (light music)

  • - Hey everyone, it's Natasha of natashaskitchen.com.

  • We've partnered with Fisher nuts brand

  • to create a holiday worthy walnut cake.

  • It is loaded with walnuts from top to bottom.

  • The ingredients are so simple.

  • I mean this is everything you need to make this cake.

  • And wait 'til you try the Russian buttercream frosting.

  • It is amazing.

  • Toast two cups of walnuts on a dry skillet

  • until they're fragrant and golden.

  • Once they're at room temperature,

  • set aside eight walnut halves and finely chop

  • the rest of your nuts.

  • Preheat your oven to 350 degrees Fahrenheit.

  • Beat six large room temperature eggs

  • on high speed for one minute.

  • Once they're foamy, gradually add one cup of sugar.

  • Continue beating for eight minutes on high speed.

  • Meanwhile, line two nine inch cake pans

  • with parchment paper, no need to grease the sides.

  • Then thoroughly whisk together one cup

  • of all purpose flour and half a teaspoon of baking powder.

  • The egg and sugar mixture will be fluffy,

  • and a thick ribbon will form when you lift up the batter.

  • Sift your flour mixture in in thirds,

  • folding between each addition,

  • and scrape from the bottom to make sure

  • you don't have any hidden pockets of flour.

  • Fold gently and just until well blended.

  • Fold in 1/4 of your finely chopped nuts

  • and divide the batter evenly between

  • the two prepared cake pans.

  • Bake at 350 degrees Fahrenheit for 25 minutes.

  • Let the cakes cool for five minutes,

  • then run a thin edge spatula around the

  • sides to loosen the cake from the pan.

  • Invert onto a wire rack, remove the parchment backing,

  • and let the cakes cool completely to room temperature.

  • While my cakes are in the oven, I like to

  • get started on the cream because it needs time to cool.

  • In a medium saucepan off the heat,

  • combine 3/4 cup of sweetened condensed milk,

  • two large egg yolks, one tablespoon of water,

  • and half a teaspoon of vanilla extract.

  • Whisk it together and place it over very low heat.

  • Continue whisking for five to seven minutes,

  • or until it's slightly thickened.

  • Do not let it boil.

  • Take it off the heat and let it

  • cool completely to room temperature.

  • Beat one and a half cups of softened butter

  • on high speed for five minutes.

  • Gradually add the cooled condensed milk

  • mixture a heaping tablespoon at a time.

  • Scrape down the bowl as needed and once

  • it's all incorporated, continue to beat

  • on high speed another two minutes.

  • Reserve one cup of frosting and set it aside.

  • Stir 1/4 of your finely chopped nuts

  • into the remaining frosting.

  • To make my favorite cake syrup, combine one cup

  • of warm water, 1/4 cup of sugar,

  • and three tablespoons of golden rum.

  • Here's a cool trick for easier cleanup.

  • Line your cake pan with strips of parchment paper.

  • Soak your first cake layer with half of the syrup.

  • Cover the top with all of your walnut frosting.

  • Cover with your next cake layer with the bottom side up.

  • Soak with the remaining syrup.

  • Now evenly coat the top and sides of your

  • cake with your reserved one cup of buttercream.

  • Use your hands to pat the chopped nuts

  • onto the sides of the cake.

  • Brush away any excess nuts,

  • then remove the strips of parchment.

  • For the chocolate glaze, pour half a cup

  • of heavy whipping cream into a small saucepan

  • and bring it just to a simmer.

  • Pour the hot cream over four ounces,

  • or a quarter pound of semisweet chocolate chips.

  • Cover and let it sit for 15 minutes

  • at room temperature, then swirl it together

  • into a beautiful ganache.

  • Let that sit for five to ten minutes

  • to slightly thicken, then spread it out

  • evenly over the top, letting some of it drip down the sides.

  • Decorate the top with your reserved

  • walnut halves and your remaining chopped walnuts.

  • Pretty as can be and I cannot wait to taste this.

  • Here we go.

  • Wow, look at those layers.

  • Yum, yum.

  • Wow.

  • It is so soft and cloud like,

  • and at the same time incredibly moist.

  • And I love how the roasted nuts infuse

  • every part of this cake with so much flavor.

  • It's in the cake, it's in the frosting,

  • all around the sides.

  • You guys are gonna love this cake.

  • Every time I make it, it disappears fast.

  • And I love that Fisher nuts are

  • made without any preservatives and they're

  • non-GMO project verified, which is a big plus.

  • Makes me feel good about my cake.

  • If you enjoyed this video,

  • give me a great big thumbs up below.

  • Make sure to subscribe to our YouTube channel,

  • and thanks for watching.

  • A big thank you to Fisher nuts brand for

  • sponsoring this delicious recipe.

  • (cheery music)

(light music)

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